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

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×
    • a hand dipping tortilla chips in a bowl with vegan nacho cheese
      Vegan Nacho Cheese
    • a hand holding a white bowl of sweet potato curry with rice over a wooden board
      Sweet Potato Curry
    • a grey plate with black bean pasta with bell pepper, lime wedges, and fresh cilantro on a wooden board
      Black Bean Pasta
    • yellow curry with bell pepper and carrots over brown rice in a grey bowl
      Yellow Curry
    • a blue and white bowl with millet porridge with a spoon with a pear and a cup of coffee in the background
      Millet Porridge
    • turmeric energy balls in a blue bowl with a glass of smoothie in the background
      Ginger Turmeric Energy Balls
    • a cast iron skillet with pasta with bell pepper on a white wooden board
      Vegan Pasta Rasta
    • Vegan Lentil Soup in two white and brown pots on a marble counter top with a spoon and bread on the side
      Vegan Lentil Soup
    • Vegan Parmesan cheese in a glass jar with a white spoon on a wooden board
      Vegan Parmesan Cheese
    • vegan dal with rice in a white bowl with a spoon on a marble countertop
      Red Lentil Dal
    • a pot with one pot pasta with leek and tofu on a marble countertop
      One Pot Pasta with Leek and Smoked Tofu
    • a cast iron pan with Tuscan pasta with sun-dried tomatoes and spinach on a white wooden board
      Vegan Tuscan Pasta

    Vegan Blueberry Muffins

    Published: Mar 10, 2019 by Sina · This post may contain affiliate links · 17 Comments

    23.9K shares
    • Facebook167
    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.

    Related Recipes:

    • Banana Nut Muffins
    • Lemon Poppy Seed Muffins
    • The Best Vegan Cupcakes 
    • Vegan Banana Muffins 
    • Sweet Potato Muffins with Blueberries 
    • 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

    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!!
    4.37 from 22 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 5 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 45 minutes mins
    Servings: 12 muffins
    Calories: 157kcal
    Author: Sina

    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: 50IU | Vitamin C: 4.1mg | Calcium: 60mg | Iron: 1.1mg
    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.

    More Recipes

    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • five vegan zucchini bread slices on a marble counter top with more zucchini bread on a wooden board in the background and chocolate chips on the side
      Vegan Zucchini Bread
    • a white bowl with green bean salad with tomatoes and kidney beans on a wooden board
      Green Bean Salad
    • a grey bowl with spinach tomato pasta on a wooden board
      Spinach Tomato Pasta

    Reader Interactions

    Comments

    1. Antonietta

      August 19, 2020 at 10:25 am

      5 stars
      Yummy delicious

      Reply
    2. Antonietta

      August 19, 2020 at 10:24 am

      5 stars
      Yummy

      Reply
    3. Suzanne

      June 19, 2019 at 10:36 pm

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

      Reply
    4. Natalie

      September 03, 2018 at 4:24 pm

      5 stars
      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
    5. Mary

      June 13, 2018 at 2:11 am

      5 stars
      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
    6. Rhea

      November 21, 2017 at 9:43 pm

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

      Reply
    7. Trudy

      September 17, 2017 at 3:44 am

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

      Reply
    8. Marcia Ball

      August 27, 2017 at 3:03 am

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

      Reply
      • Sina

        August 29, 2017 at 11:03 pm

        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
    9. Jessica

      August 27, 2017 at 2:53 am

      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 am

        *tweak*

        Reply
      • Sina

        August 29, 2017 at 11:02 pm

        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
    10. Alisa Fleming

      May 27, 2017 at 5:52 pm

      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
    11. Linda from Veganosity

      May 26, 2017 at 6:16 pm

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

      Reply
    12. Ginny McMeans

      May 25, 2017 at 6:48 pm

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

      Reply
    13. Jenn

      May 24, 2017 at 4:55 am

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

      Reply
    14. Dianne

      May 24, 2017 at 12:26 am

      This almost look too pretty to eat!

      Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

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

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

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Grilling

    • six grilled vegetable kabobs on a white plate on a marble countertop sprinkled with fresh herbs
      Vegetable Kabobs
    • Black Bean Patties (Vegan & Grillable)
      Vegan Black Bean Burgers (Grillable!)
    • Vegan Potato Salad with Pickles in a Bowl
      Vegan Potato Salad
    • a hand dipping a piece of bread into a bowl of vegan dip
      Creamy Vegan Dip with Dates
    • two tofu vegetables skewers with pineapple and red bell pepper on a plate with brown rice
      Tofu Vegetable Skewers
    • a stack of lentil burgers on a white plate with a bowl of salad in the background
      Lentil Burgers
    Sina Weber, Blogger

    About Sina

    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

    Learn more about me →

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Healthy Recipes

    • Greek Pasta Salad in a Bowl with a Salad Server
      Greek Pasta Salad with Easy Greek Vinaigrette
    • a white bowl with quinoa black bean salad on a marble countertop with limes in the background
      Quinoa Black Bean Salad
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background
      Vegan Chickpea Salad
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • Easy Vegan Chickpea Curry with Potatoes
      Easy Vegan Chickpea Curry

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • 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 © 2025 by Vegan Heaven · Privacy Policy