Two Vegan Blueberry Muffins sit together surrounded by fresh blueberries.

In my house, we have intolerances to both dairy and eggs, and boy, can that make breakfast tricky! These fluffy, tender blueberry muffins are naturally sweetened with maple syrup and completely free of animal products, making them the perfect solution for our morning troubles.

I like to keep a big batch of these muffins stashed in the freezer to make for easy grab-and-go breakfasts. They pair perfectly with a smoothie for a nourishing breakfast!

Muffins sit on a cooling rack.

Mockup of the pages of the Ultimate Healthy School Lunches eBook
The Ultimate Guide to Healthy School Lunches

We’ve packed (pun intended!) all our knowledge from years of making school lunches into one digital master guide!

buy now

What do I need to make vegan blueberry muffins?

The ingredients for vegan blueberry muffins are pretty similar to non-vegan versions, but instead of the muffin being leavened (AKA: how it rises in the oven) by egg, our version uses baking soda and baking powder.

Wholefully Protip

Instead of the egg that is usually used to make muffins rise, these vegan muffins use a combination of baking soda, baking powder, and lemon juice.

Blueberries sit in a bowl. A muffin pan, lemon slices, and other ingredients sit to the side.

Here is what you’ll need to make these muffins:

A spoon mixes fresh blueberries into muffin batter.

How do you make vegan muffins?

The batter for these muffins comes together in one bowl in just a few minutes. Here’s how to do it:

  1. Curdle the plant-based milk by mixing it with lemon juice and lemon zest. After sitting for about 5 minutes, this curdled milk is used to give the muffins a buttermilk flavor.
  2. Add the remaining wet ingredients to the curdled plant-based milk.
  3. Mix the dry ingredients into the wet ingredients, stirring until just combined.
  4. Add in the blueberries, and fold (AKA: gently stir) to distribute the blueberries.
  5. Fill a muffin tin that is greased or filled with muffin liners 3/4 full of batter.
  6. Bake in a 425°F muffin for 12-15 minutes.

Wholefully Protip

Do not overmix muffin batter! Overmixing makes for dense, hard muffins. In fact, a few lumps left in the flour is better than mixing until completely smooth.

A hand sprinkles blueberries into a muffin batter.

Can I use frozen blueberries?

Yes! Unthawed frozen blueberries work well in these muffins, but they do tend to “stain” the entire muffin a blue/green color when mixing them in. You can make this problem a little less prevalent by rinsing your frozen blueberries in cold water until the water runs mostly clear, and then drying the blueberries on a clean kitchen towel before folding in.

Wholefully Protip

Fresh is best in these muffins, but using unthawed frozen blueberries will do the trick, too! Just rinse the frozen berries in cold water before folding into the batter to prevent staining.

A hand uses a dough scoop to fill a muffin tin with batter.

What’s the best plant-based milk to use in these vegan blueberry muffins?

Your favorite! Any plant-based milk will do the trick here. We tested these with both unsweetened almond milk and coconut milk, and both worked perfectly. You could also try oat milk, soy milk, or any other non-dairy milk. The key with the milk is to make sure you curdled it first by mixing it with lemon juice and lemon zest. This gives the plant-based milk a taste similar to buttermilk.

Curdled plant-based milk sits in a glass measuring cup.

Whoa, a 425°F oven? That sounds too hot for muffins!

Don’t be afraid of the higher oven temperature! This allows the muffins to get an “oven spring” when they hit the hot oven—making them rise and dome nicely.

I’ve done a lot of testing on the proper oven temperature for muffins, and while the standard 350°F temperature works, you get much prettier and fluffier muffins with a higher temperature. Trust me!

A baked Vegan Blueberry Muffin sits surrounded by fresh blueberries.

Can I bake this into a loaf instead of muffins?

Sure can! Bake yourself a loaf of blueberry bread by pouring the batter into a greased or parchment-lined loaf pan. Bake at 425°F for 10 minutes, and then reduce temperature to 350°F and bake for an additional 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Can I use whole wheat flour or gluten-free flour?

We’ve tested this recipe using all all-purpose flour, all whole wheat flour, and a combination of both with good results. The whole wheat flour is denser, but an enjoyable kind of dense! We have not tested this recipe with gluten-free flour; however, it should work with a standard 1-to-1 gluten-free flour blend that contains xanthan gum.

Wholefully Protip

A mix of all-purpose flour and whole wheat flour is wonderful in these muffins!

Two Vegan Blueberry muffins, one open, sit together surrounded by fresh blueberries.

Why are my muffins too dry?

If your muffins end up crumbly, then you may have overmixed the batter. Be sure to only mix the wet ingredients with the dry mixture until there are no dry spots left, and then stop mixing. This will give you more tender, fluffy muffins!

How should I store my vegan blueberry muffins?

Storing muffins in an air-tight container lined with a paper towel or a clean tea towel (to absorb moisture) at room temp will give you the best results for 2-3 days. If you’d like to store them longer, freeze them.

Can I freeze these muffins?

Sure can! We freeze these muffins all the time in our house for easy breakfasts. To freeze them:

  1. Let them cool completely.
  2. Place them on a baking sheet in a single layer.
  3. Freeze until frozen solid—about 3-4 hours. We do this part in our deep freezer.
  4. Once frozen solid, transfer to a gallon zip-top freezer bag or to a freezer-safe food storage container.
  5. Label and freeze. Muffins will last for at least three months in the freezer.

To defrost, leave muffins out on the counter for an hour.  Or, you can wrap each one in a paper towel and microwave for 20-30 seconds each.

Freshly baked muffins sit in a muffin pan.

Can I make these muffins with mix-ins other than blueberries?

Yes! Swap out the blueberries for chocolate chips, raisins, dried cranberries, or chopped nuts for a yummy change of pace. Enjoy.

Two Vegan Blueberry Muffins sit together surrounded by fresh blueberries.

One Bowl Vegan Blueberry Muffin Recipe

Yield: 1 dozen regular-sized muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Start your day off right with these tender, and fluffy Vegan Blueberry Muffins! Mix them up in one bowl, and they will be ready in 25 minutes flat.


  • 1 cup unsweetened, plant-based milk (oat, almond, soy, etc.)
  • 2 tablespoons lemon juice (about 1 lemon worth)
  • 2 teaspoons lemon zest (about 1 lemon worth)
  • 1/3 cup avocado oil, melted coconut oil, or melted plant-based butter
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • Raw cane sugar, turbinado sugar, coconut sugar, or sucanat, for sprinkling on tops, optional


  1. Preheat oven to 425°F. Line a muffin tin with baking cups, or spray tin liberally with cooking spray. Set aside.
  2. In a medium-size mixing bowl, combine the plant-based milk, lemon juice, and lemon zest. Let rest for about 5 minutes to allow the mixture to curdle.
  3. When the mixture has curdled, add in the oil or melted butter, maple syrup, and vanilla. Whisk to combine.
  4. Next, add in the flour, baking powder, baking soda, and salt. Stir until well incorporated, but do not over-mix (this makes for tough muffins)—a few lumps of flour are fine. Add in the blueberries, and fold to combine. 
  5. Fill each muffin cup about 3/4 full with the batter, and then sprinkle tops with sugar. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out cleanly. Remove from the oven, and allow to cool for five minutes in the pan, and then transfer to a cooling rack to cool completely.


  • Swapping in turbinado sugar, cane sugar, coconut sugar, or sucanat all work in place of the maple syrup.
  • This makes for a lightly sweet muffin. For a sweeter, bakery-style muffin, increase the maple syrup by 2 tablespoons. 
  • You can stretch this batter into 18 muffins by filling the muffin cups 2/3 full. This will result in shorter, but still good-sized, muffins.
  • Don’t be afraid of the higher oven temperature! This allows the muffins to get an “oven spring” when they hit the hot oven—making them rise and dome nicely.
  • Unthawed frozen blueberries work well in these muffins, but they do tend to “stain” the entire muffin a blue/green color when mixing them in. You can make this problem a little less prevalent by rinsing your frozen blueberries in cold water until the water runs mostly clear, then drying the blueberries on a clean kitchen towel before folding in.
  • Store muffins in an airtight food storage container on the counter for up to three days.
  • These muffins are a wonderful candidate for freezing! Once cooled completely, loosely pack the muffins in a zip-top freezer bag or freezer-safe food storage container. They will keep in the freezer for three months or more. To defrost, leave them out on the counter for an hour, or wrap in a paper towel and microwave for 20-30 seconds.

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 201Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 263mgCarbohydrates: 28gFiber: 1gSugar: 9gProtein: 3g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Leave a Reply

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


    1. Hi Gigi! At the very top of the post you should see a grey box with the heading “Recipe at a Glance.” At the bottom of that box it says “Jump Directly to Recipe.” If you click that, it will take you straight to the recipe card—no scrolling required! I hope this helps!

  1. Hi! Really keen to try these as we have a dairy free child and an egg free child. However, my oven does not have a fan force setting. Is the cooking temp fan forced or standard?

    1. Hi Kate! That temp is for a standard oven—so you’re good to go! Let us know how they turn out for you =)

  2. These are great, thank you!
    I used frozen blueberries and just tossed them in a little flour and they didn’t sink or turn the batter blue/green. Just thought I’d mention it in case it helps anyone else!

    1. Thanks so much, Alli! We appreciate you coming back to tell us about what worked for you. We’re so glad they were a hit! =)

  3. Cassie, you have OUTDONE YOURSELF! Wow these muffins came out PERFECT. Finally a recipe that comes out like the picture. Keeping your website tabbed. Thank you for sharing this, keep the refined sugar free recipes coming

  4. Hello there. I just wanted to pop over to let you know how much my family loves these muffins! I’ve made them about half a dozen times over the past month and they always turn out great, even with my substitutions. The original recipe is excellent, but I often sub dark brown sugar for maple syrup, because here in Costa Rica where I live, maple is very pricey. I’ve used combos of all-purpose flour with whole wheat, all-purpose with oats, all-purpose with oats and corn flour- they’ve all been spectacular. Thank you so much for this yummy, quick muffin recipe.

    1. Thanks so much for the wonderful feedback, Jelli! We’re so glad you and your family love them!

        1. Hi Taylor! We haven’t tried those swaps, but we think they should work in terms of consistency. They will likely be much less flavorful, though, with water in place of milk. If you give it a try, let us know how it turns out for you!

    1. Hi, Barb! We haven’t tried it ourselves—but turbinado sugar, cane sugar, coconut sugar, and sucanat all work in place of the maple syrup in this recipe, so we think date sugar should work out, as well. If you try it, please let us know how it turns out!

      1. Hi Danielle,
        So I subbed date sugar for the maple syrup to reduce the glycemic load.
        Also used 1 cup frozen wild blueberries-again to reduce load. I used a homemade gluten free flour mix recipe from another healthy vegan ladies book. Result was more of a lemony flavored, not really sweet muffin. However, goal of eating a blueberry muffin that doesn’t result in 40 or some outrageous GL when you are trying to keep it at 90 per day – success! It likely needed a little bit more liquid than what I increased it due to lack of MS. But for me a win- win!!! Thank you!

        1. Thank you so much for taking the time to let us know how it turned out for you, Barb! We’re so happy to hear that you were able to adjust the recipe to suit your needs and that you were happy with the results. Yay!

  5. Delicous! I used frozen wild blueberries, I love these because they are smaller and disperse nicely so every bite has blueberry. 😉 I used white spelt flour and they were perfect, the kids loved them.

    1. Thanks so much for taking the time to come back and tell us, Jessica! We’re so glad they were a hit! =)

  6. Hi Cassie. I’m having trouble getting them to bake all the way through before the tops become to brown. I measured carefully and I am a fairly experienced baker. Any hints? Thanks!

    1. Hi, Amy! Sorry to hear that you’re having trouble with the muffins. We make these lots and haven’t had that issue ourselves, but we have a few ideas we think might help!

      You may need to bake them on a lower rack in your oven. You know your oven best, so if it run hot or has hot spots, always adjust to what works best with your setup! And if the oven temp is good, and you try a lower rack, and it’s still browning too much before baking all the way through, try tenting the tops with foil partway through the baking time to keep them from getting too brown.

      Hope this helps! Let us know how the next batch turns out for you!

  7. These are Magical, I’ve been really wanting an easy breakfast, without refined sugar, and this was bomb!!! I was skeptical at first because I didn’t think they’d be sweet enough, but they were prefectly sweet! Mmmm I’d make these again and again!

  8. Hi! These muffins are great. I would like to add more fiber. Would subbing a different flour work or could I add ground flax?