Whether you have them for dessert, brunch, or as quick grab-and-go breakfast these eggless blueberry muffins are sure to satisfy your sweet cravings. Bursting with pops of juicy blueberries throughout, they're like the fresh summery version of my popular cinnamon streusel muffins!
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📖 Recipe Overview
- Quick & Easy To Make - You only need around 15 minutes of active prep time. The hardest part is waiting for the batter to rest and for them to bake in the oven!
- Tender & Moist - They have a beautiful moist vanilla base which is complimented to well by the juicy blueberries. The crunchy vanilla streusel sets these apart from all other blueberry muffins!
- Simple Ingredients - If you’ve done any vegan baking in the past, chances are you already have everything you need on hand apart from blueberries.
If you love vegan blueberry desserts, try my lemon blueberry cake, no-bake blueberry bars, blueberry lemon cookies, and blueberry cheesecake next!
🧾 Ingredients Needed
Here's everything you need to make this easy vegan blueberry muffin recipe from scratch:
🫐 Ingredient Notes & Substitutions
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.
- Soy Milk - This is mixed with apple cider vinegar (ACV) to make a dairy-free buttermilk substitute. You can also use another non-dairy milk such as oat milk or almond milk, but I tend to find soy milk works best.
- 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. I reckon you could also use unsweetened applesauce in place of the yogurt.
- Olive Oil - My go-to baking oil, you can swap it for more neutral canola oil or sunflower oil if you don't enjoy the slightly floral taste it brings to the muffins.
- Vanilla Extract - This is a must for baking especially when baking with blueberries to enhance their flavor. I use a real vanilla pod to flavor the sugar for the crumb topping, but you can use store-bought vanilla sugar if preferred.
🥣 How To Make Vegan Blueberry Muffins
Here are step-by-step images showing how to make these blueberry muffins from scratch. Remember, the detailed printable recipe card is at the end of this page:
Step 1: In a large mixing bowl, whisk together the sugar, olive oil, vegan yogurt, and vanilla extract.
Step 2: Add the vegan buttermilk and whisk again to combine.
Step 3: Fold in half of the dry ingredients using a spatula (flour, baking powder, baking soda, salt, and cinnamon). Mix the blueberries with the rest of the dry ingredients and fold into the batter until just combined.
Step 4: While the muffin batter is resting, 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: Scoop the muffin batter into the liners and fill them to the top of the muffin pan. Stud the tops with the remaining blueberries.
Step 6: Top with vanilla crumble and bake.
💡 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 tallest muffin tops, start them off at a high temperature, then after 5 minutes of baking reduce the temperature and continue baking.
Let the muffins rest in the pan for 5 minutes. Then carefully lift them out onto a cooling rack. If they stay in the pan any longer steam will build up underneath and can make them soggy!
💬 FAQs
Transfer the muffins to an airtight 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.
Yes, these muffins 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.
The sugar is vital not only for sweetness but also for moisture and structure. You could probably get away with reducing the sugar in the muffin batter slightly by 25g or so 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.
🧁 More Vegan Muffins
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📖 Recipe
Description
Ingredients
Muffins
- 180 ml (¾ cup) soy milk, *see note 1
- 2 teaspoons apple cider vinegar
- 175 g (¾ cup + 2 tablespoons) granulated sugar
- 120 ml (½ cup) olive oil, *see note 2
- 80 g (⅓ cup) vegan Greek-style yogurt, *see note 3
- 1 tablespoon vanilla extract
- 280 g (2 ¼ 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, *see note 4
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
- 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 half of the dry ingredients into the wet ingredients using a spatula.
- Mix in the blueberries: Add 180g (≈ 1 cup) of the blueberries to the bowl with the other half of dry ingredients and mix. Then fold this into the wet ingredients until combined. Be careful not to over-mix the cake batter, instead mix only until there are no visible packets of flour.
- Rest the batter (optional): Let the batter sit at room temperature for 30 minutes - this promotes high muffin tops.
- 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.
- 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.
- 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 15 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.
- Storage: Place the muffins in an airtight container and store them at room temperature for up to 5 days or in the fridge for up to a week. Let them sit at room temperature for an hour before serving if stored in the fridge. You can freeze them in an airtight container and defrost them for a couple of hours before serving.
Notes
- 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.
Nutrition
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