Vegan Blueberry Muffins
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The most amazing moist muffins are waiting for you! These Vegan Blueberry Muffins have just the right amount of sweetness!
Have you ever wanted a perfect muffin? I love muffins and crave one often, which is why I wanted to create these Vegan Blueberry Muffins.
I wanted it to be light and fluffy and a not-too-sweet muffin that would be healthy enough for breakfast but also make a delicious snack. I think I’ve done it!
These Vegan Blueberry Muffins are made with almond flour, unsweetened nut milk, fresh blueberries, and sweet maple syrup. These are just a few of the ingredients that make these muffins so moist and delicious!
Reasons Why You’ll Love These Easy Vegan Muffins
- These muffins are easy to freeze, so you can always have them on hand for a quick snack or breakfast. We also love these Banana Oat Breakfast Cookies for quick, on-the-go breakfast ideas.
- This Vegan muffin recipe uses fresh blueberries, which is my favorite part of the recipe. And check out this Blueberry Lavender Smoothie recipe for more blueberry goodness.
- Maple syrup is used to sweeten the muffins so they are not too sweet. These muffins just have the perfect sweet taste!
Ingredients and Substitutions
While this recipe uses several ingredients, the result is worth it. Make sure you check out the recipe card to get the complete list of ingredients and measurements.
Almond flour – I use blanched almond flour in this recipe because it’s a vegan-friendly flour.
Unsweetened nut milk of choice – I use almond milk, but any type of unsweetened nut milk will work.
Neutral oil – I use avocado oil, but any neutral oil will work.
Fresh blueberries – You could also use frozen blueberries, just be sure to thaw them before adding them to the batter.
Maple syrup – You could also use agave nectar.
How to Make Vegan Blueberry Muffins
Step 1: Preheat the oven to 350°F/175°C and line a muffin tin with 12 cupcake liners.
Step 2: In a large mixing bowl, mix the almond flour, gluten-free all-purpose flour, sugar, baking powder, baking soda, and sea salt.
Step 3: In a separate bowl, whisk together the nut milk, oil, lemon juice, maple syrup, and vanilla extract.
Step 4: Pour the wet ingredients into the dry and mix until combined. Stir in the blueberries and set aside.
Step 5: For the streusel, combine all ingredients in a medium bowl until a crumbly sand-like mixture forms.
Step 6: Divide the batter evenly between the prepared muffin cups, and top each with streusel.
Step 7: Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely before storing or serving.
Tips And Tricks For Making Vegan Blueberry Muffins
Find a Vegan Butter That You Love
There are so many vegan butter options on the market, and they all have different flavors. Be sure to find one that you love because it will make a difference in the taste of your muffins. I prefer Miyoko’s Vegan Butter, but you can find one you love!
Add Other Mix-Ins to Your Muffins
This recipe is for Vegan Blueberry Muffins, but you could easily add other mix-ins to the batter. Chocolate chips, raisins, or even shredded coconut would be delicious!
Easy Vegan Blueberry Muffins FAQs
What is the best way to store these muffins?
These Vegan Blueberry Muffins will last in an airtight container at room temperature for up to 5 days or in the freezer for two months.
Do I have to use fresh or frozen blueberries?
You can use either fresh or frozen blueberries in these muffins. If using frozen, there is no need to thaw the berries first. Simply add them to the batter frozen.
I don’t have any non-dairy milk on hand, can I use water?
Yes, you can substitute water for the non-dairy milk in this recipe. The muffins will not be as rich or moist, but they will still taste delicious!
What do you coat blueberries with before baking?
The cornstarch helps to coat the blueberries so they don’t sink to the bottom of the muffins while baking. This step is optional, but I find it helps distribute the berries evenly throughout each muffin.
How do you make blueberry muffins taste better?
You can do a few things to make your blueberry muffins even more delicious: pour the streusel topping on the muffins, add a lemon glaze, or add a teaspoon or two of freshly grated lemon zest to the batter.
Add a tablespoon or two of flaxseed meal to the batter. This will add some healthy omega-3 fatty acids and make the muffins even more nutritious!
More Simple Vegan Breakfast Ideas
I found this recipe for Vegan Banana-Oat Pancakes that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Vegan Blueberry Muffins
Ingredients
- 1½ cup almond flour
- 1¼ cup gluten-free all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- pinch of sea salt
- 1 cup unsweetened nut milk of choice
- ¼ cup neutral oil we used avocado oil
- 2 teaspoons fresh lemon juice
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Streusel Topping
- ¼ cup vegan butter melted
- ⅓ cup brown sugar
- 1 tablespoon white sugar
- pinch of sea salt
- ⅔ cup gluten-free all-purpose flour
Instructions
- Preheat oven to 350°F/175°C and line a muffin tin with 12 cupcake liners. In a large mixing bowl, mix together the almond flour, gluten-free all-purpose flour, sugar, baking powder, baking soda, and sea salt.
- In a separate bowl whisk together the nut milk, oil, lemon juice, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry and mix just until combined. Stir in the blueberries and set aside.
- For the streusel, combine all of the ingredients in a medium bowl and mix until a crumbly sand-like mixture forms.
- Divide the batter evenly between the prepared muffin cups, top each with streusel.
- Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely before storing or serving.
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