Best Vegan Blueberry Muffins
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These vegan blueberry muffins are moist, fluffy, and gluten-free. Bursting with berries and topped with streusel, they’re absolutely bakery-worthy.
From their soft, berry-filled core to their crisp, buttery crown, these blueberry muffins get it all right.
What’s even better?
Everyone can grab a piece without a second thought because this recipe is vegan and gluten-free!
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Bring that warm, fresh-baked aroma to your kitchen and bake pumpkin bran muffins and classic homestyle bran muffins next!
Why You’ll Love This Vegan Blueberry Muffins Recipe
- These gluten-free vegan blueberry muffins are wholesome enough for breakfast but tasty enough for a treat anytime!
- With juicy blueberries, a moist and fluffy crumb, and a golden streusel topping, these blueberry lemon muffins deliver the best textures and flavors in every bite.
- These store well, so you’ll always have a portable breakfast or mood-boosting snack ready to go.
Ingredients And Substitutions
Almond flour and all-purpose gluten-free flour – A mix of both will ensure these gluten-free, healthy, vegan blueberry muffins have the perfect texture.
Granulated sugar and maple syrup – Our sweeteners. The maple syrup is added to give the fluffy muffins a depth of flavor.
Baking powder and baking soda – Make sure they are not expired or the blueberry vegan muffin batter won’t rise properly.
Sea salt – A pinch of salt rounds out the flavor of the vegan blueberry streusel muffins.
Unsweetened almond milk – You can use any type of plant-based milk for these non dairy blueberry muffins. Oat milk is a delicious option!
Avocado oil – Any neutral flavor oil will work for moist muffins.
Fresh lemon juice – The added zing makes the eggless blueberry muffins even more delicious! You can also include grated lemon zest in the batter.
Vanilla extract – For extra flavor. No flat-tasting muffins here!
Fresh blueberries – What if they’re out of season? Keep reading for tips on using frozen berries in these lemon blueberry muffins.
Streusel Topping:
Vegan butter, brown sugar, white sugar, sea salt, and gluten-free all-purpose flour – For a classic streusel topping.
You can also top the vegan blueberry muffins with a simple crumble made from chopped walnuts, brown sugar, salt, and lemon zest.
Tips For Making This Recipe
Add a Twist
Toss in some white chocolate chips or shredded coconut for a fun twist on these vegan blueberry muffins!
Gently Fold in the Blueberries
To avoid overmixing the batter or crushing the blueberries, gently fold from bottom to top, making a “C” shape.
Storage Tips
You can store these plant based blueberry muffins in an airtight container lined with a paper towel at room temperature for up to 5 days. You can also wrap the leftover muffins individually in plastic wrap and freeze them for up to 2 months in a freezer-safe bag.
Vegan Blueberry Muffin Recipe FAQs
Can I use frozen blueberries instead of fresh?
Yes. You don’t need to thaw the frozen blueberries for this vegan blueberry muffin recipe. Just fold them gently into the batter, or you might end up with purple muffins!
Can I use water instead of milk for muffins?
If you’re out of non-dairy milk, you can use water, but the muffins won’t be as rich.
What can I use instead of blueberries in muffins?
This vegan muffin recipe will work with raisins or other berries like raspberries and blackberries.
Can I skip the oil in muffins?
We haven’t tested it in this recipe, but replacing oil with unsweetened applesauce at a 1:1 ratio usually works for muffins.
Why do my muffins come out dense?
If your gluten-free muffins turn out dense, overmixing or too much flour might be the culprit.
More Delicious Vegan Baking Recipes
- Vegan Scones
- Baked Apple Cider Donuts
- Perfect Soft Sugar Cookies
- Vegan Banana Bread
- Best Hot Cross Bun
I found this recipe for Vegan Cupcakes that I HAVE to try!
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Vegan Blueberry Muffins
Ingredients
- 1 1/2 cup almond flour
- 1 1/4 cup gluten-free all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- Pinch sea salt
- 1 cup unsweetened almond milk
- 1/4 cup avocado oil
- 2 tsp fresh lemon juice
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Streusel Topping:
- 1/4 cup vegan butter, melted
- 1/3 cup brown sugar
- 1 tbsp white sugar
- Pinch sea salt
- 2/3 cup gluten-free all-purpose flour
Instructions
- Preheat the oven to 350°F and line the muffin tin with liners.
- In a large mixing bowl, mix together the almond flour, gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the almond milk, oil, lemon juice, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Stir in the blueberries and set aside.
- For the streusel, mix all ingredients in a medium bowl until it’s crumbly and sand-like.
- Divide the batter evenly between the prepared muffin cups, and top each with streusel.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool completely before storing or serving.
Notes
- Toss in some white chocolate chips or shredded coconut for a fun twist on these vegan blueberry muffins!
- To avoid overmixing the batter or crushing the blueberries, gently fold from bottom to top, making a “C” shape.
- You can store these plant based blueberry muffins in an airtight container lined with a paper towel at room temperature for up to 5 days. You can also wrap the leftover muffins individually in plastic wrap and freeze them for up to 2 months in a freezer-safe bag.
PIN FOR LATER!
Ooos like a great recipe which I will try ASAP.
Fabulous recipe, more delicious than I thought it would be thanks 🙏
So glad you enjoyed it Karen! 🙂
I recently baked the Vegan Blueberry Muffins and they were absolutely wonderful! The muffins turned out moist and fluffy, with the blueberries adding a lovely burst of flavor. The recipe was easy to follow and yielded delicious results. These are definitely going to be a regular treat in my home!
Thank you for your lovely comment, Patty! We’re so happy to hear that the Vegan Blueberry Muffins turned out wonderfully for you. It’s great that they were moist, fluffy, and full of flavorful blueberries, just as intended. We’re delighted that you found the recipe easy to follow and that the results were delicious. Knowing that these muffins will become a regular treat in your home is truly heartwarming for us. Your feedback is much appreciated and helps inspire others who might be considering baking these muffins themselves.
Warm regards,
The HFHL Team