• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Categories
    • Beans/Legumes
    • Beverages
    • Breakfast
    • Burger & Co
    • Entrées
    • Pasta
    • Salads
    • Snacks
    • Sweets
  • Recipes
  • Vegan Life
    • Going Vegan
    • Vegan Travel
      • Vegan in Canada and the USA (East Coast)
      • Vegan in Lisbon
  • About
    • About Me
    • Impressum
    • Privacy Policy

Vegan Blueberry Muffins

March 10, 2019 by Sina 15 Comments

23Kshares
  • Pinterest22.8K
  • Facebook167
  • Twitter
Jump to Recipe Print Recipe
Vegan Blueberry Muffins

The recipe for these vegan blueberry muffins couldn’t be easier. They’re ready in only 25 minutes and all you need for the preparation is one bowl! And they’re so delicious and moist. The perfect little treat!

three vegan blueberry muffins on a white plate on a white wooden board with more muffins and lemon halves on the side

I LOVE making muffins because it’s just so easy! I mean I love baking in general, but my favorites are definitely muffins. I’ve always had a weakness for moist and perfectly sweet muffins. And this didn’t change when I became vegan. These vegan blueberry muffins are one of my favorite vegan muffins! 

What Do You Need To Make Vegan Blueberry Muffins?

The ingredient list for these vegan blueberry muffins is pretty short!

You need:

  • all-purpose flour
  • almond flour
  • baking powder
  • brown sugar
  • agave or maple syrup
  • one mashed banana
  • vanilla-flavored soy yogurt
  • blueberries
  • almond milk
  • lemon zest

As always you can find the full ingredient list in a separate recipe box at the end of this post. 

a close-up of a vegan blueberry muffins on a white wooden board with lemons in the background

How Do You Make Vegan Muffins? How Do You Replace Eggs and Milk?

Making vegan muffins really isn’t more complicated than making regular muffins with eggs. Instead of eggs you can just use flaxseeds, mashed bananas, or apple sauce. They’re all a great, easy, and very cheap egg replacer. My favorite are vegan muffins with banana. SO easy! You can even veganize old muffin recipes this way.

Replacing milk is even easier than replacing eggs. Just use plant-based milk alternatives instead such as almond milk, soy milk, or oat milk. I posted a little guide to vegan baking some time ago and Peta also has some great tips.

vegan blueberry muffins on a white wooden board with lemons and blueberries on the side

How To Make Vegan Blueberry Muffins

1. STEP: In a medium bowl, combine all ingredients except the blueberries. Stir with a wooden spoon until well combined.

a collage of two photos that show the preparation of the batter of vegan blueberry muffins in two white bowl

2. STEP: Add the blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.

vegan blueberry muffin batter in a white bowl on a marble counter top with muffins on top and a wooden spoon

3. STEP: Place baking cups in a muffin pan and divide the mixture evenly.

vegan blueberry muffins in a baking tray before baking

4. STEP: Bake for about 20 minutes at 360°F. Let the muffins cool down for about half an hour.

Vegan Blueberry Muffins in a baking tray after baking

5. STEP: Top the muffins with more soy yogurt, lemon zest, and blueberries if you want or just enjoy them by themselves.

Vegan Blueberry Muffins – Recipe Notes:

  • For the eggless blueberry muffins I used a mixture of all-purpose flour and almond flour. I love vegan muffins with almond flour because the almond flour makes them extra moist. If you can’t get hold of almond flour or if you’re allergic to almonds, you can of course just use regular flour instead.  No problem at all!
  • The other “secret ingredient” to make these vegan blueberry muffins extra moist is yogurt. I used vanilla-flavored soy yogurt, but plain yogurt is also fine. If you want, you could just add a teaspoon of natural vanilla extract in this case.
  • We enjoyed the vegan blueberry muffins with some vegan yogurt and lemon zest on top. This is optional, but I highly recommend the combination of blueberries and lemon. If you want you could also add a bit of lemon juice or lemon zest to the muffin batter.

How To Store Muffins:

The best way to store muffins is in an airtight container at room temperature. The trick is to line the container with paper towels.

Then add the muffins and put another layer of paper towels on top of them. They will soak up the moisture and the muffins will stay delicious and fresh.

This way the muffins will keep for 2 to 4 days. I do not recommend to store the muffins in the fridge as they will lose flavor this way.

Other Vegan Muffin Recipes You Might Like:

  • Vegan Banana Muffins 
  • Sweet Potato Muffins with Blueberries 
  • Peanut Butter Oreo Muffins 
  • Vegan Peanut Butter Chocolate Muffins 
  • Vegan Carrot Zucchini Muffins 
  • 25 Delicious Vegan Muffins

a hand holding half of a vegan blueberry muffins with blueberries in the background

I LOVE TO HEAR FROM YOU GUYS!

I hope you like these vegan blueberry muffins as much as we do around here.

If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina – xx

Eggless Blueberry Muffins

Vegan Blueberry Muffins

The recipe for these vegan blueberry muffins couldn't be easier. They're ready in only 25 minutes and all you need for the preparation is one bowl! And they're so delicious and of course vegan. The perfect little treat! Simple and DELICIOUS!!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 12 muffins
Calories: 157kcal

Ingredients

For the eggless blueberry muffins (vegan):

  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/4 cup brown sugar
  • 1/4 cup agave or maple syrup
  • 1 banana, mashed
  • 1 cup vanilla-flavored soy yogurt
  • 1 cup blueberries
  • 1/4 cup almond milk

For the topping (optional):

  • about 6 tablespoons vanilla-flavored soy yogurt
  • 2 teaspoons lemon zest
  • 1/4 cup blueberries

Instructions

  • In a medium bowl, combine all ingredients except the blueberries. Stir with a wooden spoon until well combined.
  • Add the blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  • Place baking cups in a muffin pan and divide the mixture evenly.
  • Bake for about 20 minutes at 360°F. Let the muffins cool down for about half an hour.
  • Top with more soy yogurt, lemon zest, and blueberries if you want or just enjoy them by themselves.

Notes

  • For the eggless blueberry muffins I used a mixture of all-purpose flour and almond flour. I love vegan muffins with almond flour because the almond flour makes them extra moist. If you can't get hold of almond flour or if you're allergic to almonds, you can of course just use regular flour instead.  No problem at all!
  • The other "secret ingredient" to make these vegan blueberry muffins extra moist is yogurt. I used vanilla-flavored soy yogurt, but plain soy or coconut yogurt is also fine. If you want you could just add a teaspoon of natural vanilla extract in this case.
  • We enjoyed the vegan blueberry muffins with some vegan yogurt and lemon zest on top. This is optional, but I highly recommend the combination of blueberries and lemon. If you want you could also add a bit of lemon juice or lemon zest to the muffin batter.

Nutrition

Calories: 157kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 16mg | Potassium: 129mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1% | Vitamin C: 5% | Calcium: 6% | Iron: 6%
Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

Filed Under: Recipe, Sweets Tagged With: eggless blueberry muffins, how to make vegan blueberry muffins, vegan blueberry muffin recipe, vegan blueberry muffins

Previous Post: « Vegan Lentil Soup
Next Post: Vegan Cookie Dough »

Reader Interactions

Comments

  1. Suzanne

    June 19, 2019 at 22:36


    I have no words. This recipe is DELICIOUS. Perfect for a summer get-together. Thank you so much for sharing!

    Reply
  2. Natalie

    September 3, 2018 at 16:24


    These are baking in the oven right now, can’t wait to try them! I had to make a few ingredient swaps because I didn’t want to go back to the store lol. I’ve used whole wheat flour instead of the all purpose. Also didn’t have soy yogurt, so I used almond yogurt :)
    Thank you for the recipe!!!

    Reply
  3. Mary

    June 13, 2018 at 2:11


    They were so good! Thanks for the recipe, Sina! I used whole wheat flour instead of all-purpose flour and they turned out great. Loved the texture!

    Reply
  4. Rhea

    November 21, 2017 at 21:43

    Instead of all-purpose flour, can we use white-whole wheat flour instead?

    Reply
  5. Trudy

    September 17, 2017 at 3:44

    I’m wondering what I can use in place of the all-purpose flour?

    Reply
  6. Marcia Ball

    August 27, 2017 at 3:03

    Hi these look fabulous, just wondering if you can freeze them?

    Reply
    • Sina

      August 29, 2017 at 23:03

      Hi Marcia,

      I haven’t tried freezing them yet, but I don’t see why this shouldn’t work. Let me know if you give it a try. :-)

      Reply
  7. Jessica

    August 27, 2017 at 2:53

    Could you use coconut sugar instead of brown sugar? And if so, would you have to tweet anything else?

    Reply
    • Jessica

      August 27, 2017 at 2:54

      *tweak*

      Reply
    • Sina

      August 29, 2017 at 23:02

      Hi Jessica,

      Sure! No problem. :-) I haven’t tried using coconut sugar for this recipe, but I’ve used it for many other recipes. So you should be fine.

      Hope you like them!

      Reply
  8. Alisa Fleming

    May 27, 2017 at 17:52

    Those are beau-t-ful! Perfectly fluffy! I recently tested a bunch of different egg replacers in blueberry muffins, and df yogurt won out, so I love that you used it here – I bet these are amazing.

    Reply
  9. Linda from Veganosity

    May 26, 2017 at 18:16

    I love all of the flavors in this muffin! Looks delicious, Sina.

    Reply
  10. Ginny McMeans

    May 25, 2017 at 18:48

    I bet the tang of the soy yogurt makes them great!

    Reply
  11. Jenn

    May 24, 2017 at 4:55

    Just looking at these make me happy. So bright and cheerful. They scream summer and sunshine. Yum!

    Reply
  12. Dianne

    May 24, 2017 at 0:26

    This almost look too pretty to eat!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
  • Twitter
Sina-Veganheaven

Hi, Thanks for stopping by! I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

Most Popular
Spaghetti with Bean Balls Chocolate Hazelnut Donuts Cauliflower Hot Wings Southwestern Pasta Salad Rice paper rolls with mango and mint Creamy Vegan One Pot Pasta

Footer

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Affiliate Disclaimer:

Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

Copyright © 2019 by Vegan Heaven · Privacy Policy

  • 22.8K
  • 167
We use cookies to improve your experience. You accept this by clicking "Okay" or continue to use our site. Find out more.