Vegan Blueberry Muffins

Jump to Recipe

These vegan blueberry muffins are a healthy breakfast treat that is bursting with fresh blueberries. They’re not too sweet and are perfect for anyone trying to cut back in the new year.

I am not sure how you feel about blueberry muffins, but I confess they might just be one of my favorite muffins to eat. And that’s saying something because I bake a LOT of muffins.

It’s the way the blueberries transform as they’re baked into the batter – they just explode with blueberry flavor as soon as you bite into one. Little pockets of blueberry jam just waiting to be discovered… what more can you ask for in a muffin?

I am on a Breakfast Recipes kick right now. Especially on a muffin roll. If you’ve been into muffins lately, too, you’ll want to check out my Pumpkin Spice Muffins and these easy peasy Chocolate Banana Muffins.

These Easy Vegan Blueberry Muffins are just the thing for the start of the year when everyone is on a health kick and can’t bear the thought of another cookie or cake or another healthy dessert.

They make the perfect snack – sweet but not overly sweet, and you really only need one of these easy blueberry muffins to be satisfied.

Why Make This Recipe

If you’re looking for another not-too-sweet vegan snack, check out my Chocolate Hummus!

• Quick and convenient: Takes only 30 minutes from start to finish.
• Vegan-friendly: Suitable for those following a vegan diet. These are seriously the best vegan blueberry muffins!
• Healthy option: Made with whole wheat flour and fresh blueberries, making it a wholesome choice.
• Sweet and satisfying: These muffins are sweet but not overly so, making them perfect for breakfast or a snack.
• Bursting with blueberry flavor: The blueberries create pockets of jammy goodness in every bite.

Ingredient Notes

• White whole wheat flour: Provides structure and a nutty flavor. This makes the muffins healthier while maintaining a light texture.
• All-purpose flour: Adds structure and fluffiness to the muffins. It combines well with whole wheat flour to create the desired texture.
• Baking powder: Acts as a leavening agent to make the muffins rise and become light and fluffy. Ensure it’s fresh for optimal results.
• Salt: Enhances the flavor of the muffins and balances the sweetness. Just a pinch of good-quality salt is enough to make the flavors pop.
• Ripe banana: Mashed bananas act as a natural sweetener, providing moisture, and helping to bind the ingredients together. Make sure your banana is ripe for a sweeter taste.
• Light brown sugar: Adds sweetness and moisture to the vegan muffins. Light brown sugar complements the flavors without overwhelming them.
• Vegetable oil: Provides moisture and contributes to the muffins’ tenderness. You can use a neutral oil like canola oil as well.
• Almond milk: Offers moisture and a creamy texture. You can use any non-dairy milk you prefer like coconut milk, soy milk, or oat milk.
• Lemon zest: Enhances the flavor by adding a zesty, citrusy note.
• Fresh blueberries: Infuse the vegan muffins with sweet, juicy bursts of blueberry goodness. You can use fresh or frozen blueberries, but use fresh berries for the best results.

Ready to learn how to make easy vegan blueberry muffins? Then gather up your ingredients, and I will show you…

How To Make This Vegan Blueberry Muffin Recipe

Get complete ingredients list and instructions from the recipe card below.

1. Preheat the oven to 350 degrees F / fan assisted 160 degrees C / 180 degrees C / gas 4 and lightly oil a 12-cup muffin tray lined with paper muffin liners.
2. In one bowl, mix dry ingredients: flour, brown sugar, baking powder, and salt. In another bowl, whisk together wet ingredients: mashed banana, olive oil, almond (or other non-dairy) milk and lemon zest.
3. Add wet ingredients into dry and mix until just combined.
4. Then carefully fold in blueberries.
5. Divide muffin batter into muffin cups and bake for 20-22 minutes or until a toothpick inserted into the muffin comes out clean.
6. Allow muffins to cool slightly. Transfer to a cooling rack after slightly cooling, and then enjoy as a healthy snack.

Recipe Tips

• The riper the banana, the sweeter it is, which means you’ll need less added sugar. Look for bananas with brown spots for the best results.
• When folding in the fresh blueberries, do it gently to avoid crushing them. You want those juicy blueberry bursts in your muffins.
• Using muffin liners not only prevents sticking but also makes cleanup easier. If you don’t have liners, lightly grease the muffin pan.
• Here are some of my favorite tools to make this recipe. Do you have any of these already?

Delicious Variations

• Gluten-Free Option: Replace the white whole wheat and all-purpose flour with a gluten-free flour blend to make these muffins gluten-free. Ensure all other ingredients are also gluten-free.
• Fruit Variations: Instead of blueberries try other fruits like raspberries, strawberries, blackberries, or a combination of berries. You can also use diced apples, peaches, or pears.
• Nuts or Seeds: Add a crunchy element by folding in chopped nuts (such as walnuts, almonds, or pecans) or seeds (like poppy seeds or chia seeds) into the batter.
• Spices: Enhance the flavor with spices like cinnamon, nutmeg, or cardamom. About a half to one teaspoon of the desired spice should be sufficient.
• Chocolate Chips: For a sweeter twist, substitute some or all of the blueberries with vegan chocolate chips. This creates a delightful chocolate-blueberry combo.
• Lemon-Blueberry Muffins: Incorporate lemon juice and additional lemon zest for a zesty twist on the classic blueberry muffin.

Prep and Storage

• Prep Ahead – You can pre-measure the dry ingredients (flours, sugar, baking powder, and salt) and store them in an airtight container. This will save time when you’re ready to bake.
• Store – Once baked, these muffins can be stored at room temperature in an airtight container for up to 2-3 days. If you want to extend their freshness, you can store the muffins in the refrigerator for up to a week. Place them in an airtight container or sealable plastic bag. This makes them perfect for lunch boxes throughout the week!
• Freeze – To freeze muffins, allow them to cool completely. Wrap each muffin individually in plastic wrap or aluminum foil. Place the wrapped muffins in a resealable freezer bag. They can be frozen for up to 3 months. To enjoy frozen muffins, simply remove them from the freezer and let them thaw at room temperature for a few hours or overnight in the refrigerator.

FAQs

More Recipes You May Like

• Family loved Strawberry Muffins
• These super creamy Crockpot Grits
• Make ahead Brioche French Toast Casserole
• Creamy dreamy 5 ingredient Pumpkin Pie Smoothie
• Air Fryer Apple Fritters

Serving Suggestions

• With a colorful Fruit Salad
• An easy-to-build Fruit Platter
• Simple Strawberry Jam
• Light Agua De Jamaica
• Refreshing Raspberry Lemonade

Recommended Tools

• A great handheld mixer.
• A handy Bakeware Set.
• Great multi purpose mixing bowls.
• Measuring cups and teaspoons.
• For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

Weight Watchers Points

There are 6 Blue Plan SmartPoints in one serving of this.

Thank you for reading my Easy Vegan Blueberry Muffins recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

Get The Vegan Blueberry Muffins Recipe