Whether you have them for dessert, brunch, or as a quick grab-and-go breakfast these eggless blueberry muffins will satisfy your sweet cravings. Bursting with pops of juicy blueberries throughout, they're like the fresh summery version of my cinnamon streusel muffins!
🧾 Ingredients
Here's everything you need to make this easy vegan blueberry muffin recipe from scratch:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Blueberries: I've made this recipe using fresh and frozen blueberries -both are great! Just a note on frozen berries, don't defrost them before adding them to the batter as they will release water and make everything soggy.
- Dairy-Free Milk: Soy milk and apple cider vinegar are combined to make a dairy-free buttermilk substitute. You can also use oat milk or almond milk, but I tend to find soy milk works best for a nice fluffy muffin!
- Vegan Greek Yogurt: I love using vegan yogurt as an egg replacer. It adds so much moisture and flavor which can't be matched with other alternatives such as flax eggs. I use Alpro Greek-style, but you can also use vegan sour cream, skyr, or thick coconut yogurt.
- Olive Oil: My go-to baking oil, if you prefer a more neutral flavor go for another vegetable oil like canola oil or sunflower oil.
- Vanilla Extract: This is a must when baking with blueberries to enhance their flavor. For the streusel topping, I use a real vanilla pod to flavor the sugar, but you can use store-bought vanilla sugar if preferred.
- Ground Cinnamon: This also enhances the blueberry flavor and adds a touch of warm spice.
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🔪 Instructions
Here are step-by-step images showing how to make vegan blueberry muffins from scratch. Please refer to the detailed printable recipe card at the end of this page once you're ready to make the recipe:
Step 1: In a large mixing bowl, whisk together the granulated sugar, olive oil, non-dairy yogurt, and vanilla extract.
Step 2: Add the vegan buttermilk (plant-based milk and vinegar) and whisk again to combine.
Step 3: Fold in the dry ingredients using a spatula in 2 increments. That's all purpose flour, baking powder, baking soda, sea salt, and cinnamon. Rest the batter at room temperature for 30 minutes - this promotes high muffin tops.
Step 4: While the muffin batter rests, make the crumble topping. Rub the vanilla into the sugar, then rub in the flour and butter until it resembles a crumble consistency.
Step 5: In a small bowl, mix and coat the blueberries with blueberry jam.
Step 6: Just before baking, carefully fold the blueberries into the muffin batter - do not overmix.
Step 7: Scoop the muffin batter into the liners and fill them to the top of the muffin pan. Stud the top of the muffins with the remaining blueberries, crumble, and bake.
Step 8: Let the muffins rest in the pan for 5 minutes. Then carefully lift them out onto a wire rack. If they stay in the pan any longer steam will build up underneath and can make them soggy!
💭 Recipe Tips
Rest the muffin batter for 30 minutes. This is an optional step, but I always find that it increases the height of the muffins so I recommend it!
Grease the muffin tin. When the blueberries bake they tend to turn jammy and can stick to the pan. To prevent this, you can use tulip muffin liners that rise above the pan's sides or lightly grease the pan with some oil.
Set your oven timer. For the tall bakery-style muffins, start them off at a high temperature, then after 5 minutes of baking reduce the temperature and continue baking.
💬 FAQs
Transfer the muffins to an air-tight container or ziplock bag, and store them at room temperature for up to 5 days or in the fridge for up to a week.
If refrigerated, let them sit at room temperature for an hour before serving.
They also freeze beautifully. Place them in an airtight container or ziplock bag and freeze for up to 1 month. To defrost, let them sit on the counter for 1-2 hours.
I have not tried them with gluten-free flour. If you do attempt to make them, I would suggest an all-purpose GF cup for cup flour rather than a single flour like almond flour or oat flour, as they will not work.
Sugar is vital not only for sweetness but also for moisture and structure. You can reduce the sugar in the muffin batter slightly by 25g if preferred.
Brown sugar or coconut sugar could probably be used, but note that this will change the appearance of the muffins and possibly add an overpowering flavor to them.
Liquid sweeteners such as maple syrup or agave cannot be used. Instead, try my date muffins which are sweetened solely using maple syrup and dates.
If you love vegan blueberry desserts, try my lemon blueberry cake, no-bake blueberry bars, blueberry lemon cookies, and blueberry cheesecake next!
🧁 More Vegan Muffins
📖 Recipe
Vegan Blueberry Muffins With Crumb Topping
Ingredients
Muffins
- 180 ml (¾ cup) soy milk *note 2
- 2 teaspoons apple cider vinegar
- 200 g (1 cup) granulated sugar
- 120 ml (½ cup) olive oil *note 3
- 120 g (½ cup) vegan Greek-style yogurt *note 4
- 1 tablespoon vanilla extract
- 300 g (2 ½ cups) all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 220 g (1 ½ cups) fresh blueberries *note 5
- 60 g (4 tablespoons) blueberry preserves/jam optional
Vanilla Crumb Topping (optional)
- 50 g (¼ cup) granulated sugar
- ½ vanilla pod seeds scraped out
- 40 g (5 tablespoons) all-purpose flour
- 2 tablespoons vegan butter
Instructions
- Note: I've made some minor tweaks to my original recipe. I've included the original measurements in the recipe notes section below. *see note 1
- Make vegan buttermilk: In a jug, mix the soy milk and apple cider vinegar. Set aside.
- Mix wet ingredients: Add the sugar, olive oil, vegan yogurt, and vanilla extract to a large mixing bowl and whisk. Add the vegan buttermilk (soy milk + apple cider vinegar) and whisk again.
- Combine dry ingredients: Sift the flour, baking powder, baking soda, salt, and cinnamon into a bowl and whisk to combine.
- Make the batter: Fold the dry ingredients into the wet ingredients using a spatula in two increments until just combined.
- Rest the batter (optional): Let the batter sit at room temperature for 30 minutes - this promotes high muffin tops.
- Prepare the oven/pan: Preheat your oven to fan-forced 190°C(375°F) or conventional 210°C(410°F).Lightly grease the surface of 2 muffin trays with oil, and line them with 10 muffin liners - leave a gap between each one as you will only be filling every second cavity. I recommend only filling every second cavity as this promotes high muffin tops! The recipe will make 10 large muffins - so if you only have one muffin pan I recommend baking them in 2 batches.
- Mix the blueberries: In a small bowl toss the blueberries in the blueberry preserves. Set aside.
- Make the crumb topping: Rub the vanilla into the sugar, then rub in the flour, and then the butter until it resembles a crumb consistency. Set aside.
- Fold in blueberries: Just before baking, very gently fold around ¾ of the blueberries into the batter.
- Assemble: Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners, filling them to the top of the pan. Top with the remaining blueberries and sprinkle the crumb topping on top.
- Bake at fan-forced 190°C/375°F or conventional 210°C/410°F for the first 5 mins. Then turn down the temperature to 170°C/340°F or conventional 190°C/375°F and continue to bake for another 20 minutes.Allow the muffins to cool for 5 minutes, then carefully lift them out of the tray and transfer them to a cooling rack to cool further for 30 minutes.
Notes
- Measurements: I've made minor tweaks to my original recipe (previously 175g sugar, 80g yogurt, and 280g flour, omit the blueberry preserves, and cut the baking time to 5+15 mins).
- Soy Milk: This gives the best result, but you can also use almond milk or oat milk.
- Olive Oil: Or neutral oil like canola (rapeseed oil) or sunflower oil.
- Vegan Yogurt: I use Alpro Greek style. You can also use vegan skyr, vegan sour cream, or very thick coconut yogurt.
- Blueberries: Wash and dry really well. If using frozen blueberries, do not defrost them first.
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