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Home » Recipes » Vegan Baking

Vegan Blueberry Muffins

Published: Mar 25, 2021 by Lexi

150 shares
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These vegan and gluten free blueberry muffins are the perfect on-the-go breakfast or snack. They're easy to make, super fluffy, delicious and packed with flavor!

close up side view of two stacked vegan blueberry muffins with the top one cut in half.

Why we love this recipe

  • Super flavorful: fresh blueberries add natural, earthy sweetness, while lemon juice and zest add acidity and a punch of citrusy flavor. A coarse sugar topping adds a bit of crunch for a perfect bakery-style vegan blueberry muffin!
  • Quick and easy to make: it only takes about 15 minutes to prep these vegan blueberry muffins and 30 minutes to bake.
  • Allergy friendly: these muffins are fully vegan, gluten free and nut free (as long as you use oat milk!). They can also be made soy free depending on the vegan butter you use.
  • Perfect for a quick snack or on-the-go breakfast: I love making a double batch of these vegan blueberry muffins and storing leftovers in the freezer. They heat up perfectly in the microwave for an easy snack!

Ingredients

Here are the key ingredients you'll need to make these vegan and gluten free blueberry muffins:

overhead view of ingredients for vegan blueberry muffins in small bowls.

Ingredient Notes

  • Gluten free flour: we use Bob's Red Mill 1:1 gluten free baking flour in almost all of our baking recipes. It creates a perfectly light, fluffy texture!
    1. Pro tip: check to make sure your gluten free flour blend contains xanthan gum, an ingredient that helps stabilize gluten free baked goods. If your blend doesn't contain any, consider adding ½-1 teaspoon of xanthan gum to this recipe (it makes a huge difference in the texture!).
  • Oat flour: In addition to gluten free all purpose flour, we also use a small amount of oat flour in most vegan and gluten free baking recipes. Oat flour contains more protein, which is often lacking in vegan baked goods without eggs. You can also sub with almond flour.
  • Applesauce is our egg substitute of choice in these vegan blueberry muffins. It acts as a binder and also adds a bit of natural sweetness. We opt for plain unsweetened applesauce (although cinnamon applesauce would also be great in this recipe!).
  • Oat milk: you can use any nondairy milk of choice in this recipe (cashew, almond, oat), but we prefer full fat oat milk for its neutral flavor and creaminess.
overhead view of vegan blueberry muffins in antique muffin tin on blue tile backdrop.

Step-by-step instructions

Here's how to make these vegan blueberry muffins in a few simple steps:

Prep: Preheat oven to 350˚F. Line two muffin tins with paper liners.

Dry ingredients: In a large mixing bowl, stir together gluten free flour, oat flour, baking powder, baking soda, cinnamon, and salt.

before and after mixing together dry ingredients for blueberry muffins in bowl.

Blueberries: In a small bowl, toss blueberries in 1 tablespoon of flour to coat (this prevents them from sinking to the bottom of the muffins). 

before and after coating fresh blueberries in flour in a mixing bowl.

Wet ingredients: In a separate bowl or stand mixer, cream butter and sugar until light and fluffy. Add in vanilla extract, lemon juice and zest and applesauce and continue mixing.   

Wet ingredients in mixing bowl for vegan blueberry muffins.

Mix: Add about ⅓ of dry mixture to wet mixture, then alternate with about ⅓ of the milk. Continue alternating until you add in all of the flour mixture and milk. 

before and after adding blueberries to homemade muffin mix.

Bake: Gently fold the blueberries into the batter. Fill each muffin tin almost to the top, then sprinkle with coarse sugar.

on the left: vegan blueberry muffin batter in mixing bowl. On the right: unbaked muffins in muffin tins.

Bake for 29-31 minutes at 350˚F, until toothpick comes out clean.

Expert Tips & FAQs

  • Don't want to make these gluten free? Substitute the gluten free all purpose flour and oat flour with 2 ½ cups of regular all purpose flour.
  • Get your muffins in the oven as quickly as possible for the perfect rise. Without eggs and gluten, these vegan and gluten free blueberry muffins rely on the chemical reaction between baking soda and lemon juice to get a nice rise in the oven. The reaction starts happening as soon as the ingredients are mixed, so it's important to get the batter in the oven ASAP in order to make the most of the chemical reaction.
  • Don't over-mix the batter. Don't worry if the batter is a bit lumpy! If you over-mix it, these muffins won't rise quite as much and they may have a dense texture.
  • The wet mixture might look a bit separated once you add in the applesauce, but don't worry! (see photo #6 in the step-by-step instructions) This is completely normal when you mix applesauce and vegan butter, but the batter comes together perfectly when you start adding in the dry ingredients.
  • Storage: store leftovers in an airtight container at room temperature or in the refrigerator for 3-5 days.
  • Freezer: store muffins in a freezer-safe container for up to a few months. Reheat muffins individually in the microwave for 30-45 seconds, until warmed through. They reheat perfectly and taste like they've just come out of the oven!
overhead view of vegan blueberry muffins in antique muffin tin.

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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close up side view of two stacked vegan blueberry muffins with the top one cut in half.

Vegan Blueberry Muffins


★★★★★

5 from 1 reviews

  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 18 muffins 1x
  • Diet: Vegan
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Description

These Vegan Blueberry Lemon Muffins are the perfect on-the-go breakfast or snack. We won't blame you if you can't stop at just one. Bonus: they're also gluten free!


Ingredients

Scale
  • ½ cup vegan butter, softened
  • 1 cup granulated cane sugar
  • 1 tbsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • ½ cup unsweetened applesauce
  • 2 cups gluten free all purpose flour
  • 1 cup oat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp fine kosher salt
  • 1 cup nondairy milk (we used oat milk)
  • 2 ½ cups fresh blueberries, washed and patted dry + 1 tbsp gluten free flour
  • Coarse sugar for topping

 


Instructions

  1. Preheat oven to 350˚F. Line two muffin tins. 
  2. In a large mixing bowl, stir together gluten free flour, oat flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl or stand mixer, cream butter and sugar until light and fluffy. Add in vanilla extract, lemon juice and zest and applesauce and continue mixing.   
  4. Add about ⅓ of dry mixture to wet mixture, then alternate with about ⅓ of the milk. Continue alternating until you add in all of the flour mixture and milk. 
  5. In a small bowl, toss blueberries in 1 tablespoon of flour to coat (this prevents them from sinking to the bottom of the muffins). 
  6. Gently fold the blueberries into the batter. Fill each muffin tin almost to the top, then sprinkle with coarse sugar. Bake for 29-31 minutes, until toothpick comes out clean. Let cool completely before enjoying. 

Notes

Don't want to make these gluten free? Substitute the gluten free all purpose flour and oat flour with 2 ½ cups of regular all purpose flour. 

Get your muffins in the oven as quickly as possible for the perfect rise. Without eggs and gluten, these vegan and gluten free blueberry muffins rely on the chemical reaction between baking soda and lemon juice to get a nice rise in the oven. The reaction starts happening as soon as the ingredients are mixed, so it's important to get the batter in the oven ASAP.

Don't over-mix the batter. Don't worry if the batter is a bit lumpy! If you over-mix it, these muffins won't rise quite as much and they may have a dense texture. 

Storage: store leftovers in an airtight container at room temperature or in the refrigerator for 3-5 days. 

Freezer: store muffins in a freezer-safe container for up to a few months. Reheat muffins individually in the microwave for 30-45 seconds, until warmed through. They reheat perfectly and taste like they've just come out of the oven!

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 Muffin
  • Calories: 163
  • Sugar: 13.6 g
  • Sodium: 180 mg
  • Fat: 5.4 g
  • Carbohydrates: 28.1 g
  • Fiber: 1.7 g
  • Protein: 1.5 g

Keywords: vegan blueberry muffins

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Celine

    January 25, 2022 at 1:51 pm

    These muffins were a hit! They are a tasty treat with the fresh flavours of lemon and blueberry. I used frozen blueberries and they worked well.

    ★★★★★

    Reply

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