Easy Vegan Blueberry Muffins

Vegan blueberry muffins that everyone will love! These easy vegan muffins are light, fluffy and bursting with blueberries. Use our recipe as a base for other muffin recipes. Simply substitute the blueberries for other fruits, nuts or even chocolate. Jump to the Vegan Blueberry Muffins Recipe or read on to see our tips for making them.

Vegan Blueberry Muffins

How to make vegan muffins

These muffins are extra fluffy, light, and taste amazing. We love them just as much as the recipes that call for egg or milk (like this big topped muffin recipe or these banana blueberry muffins). Better yet, they are quick and easy to make!

The ingredients for vegan muffins are not all the different to other recipes. You’ll need the usual suspects like flour, sugar, baking powder and baking soda. Instead of milk, use a non-dairy milk. I prefer soy milk, but nut and seed milks like almond milk or hemp milk will work, as well.

Vegan Blueberry Muffins

Instead of egg, we give you two options: use a flax egg or use aquafaba. We’ve done a deep dive into both on the blog, but let me give you a quick overview:

  • Flax eggs are made with flaxseed meal and water. Simply combine them and then set the mixture in the refrigerator for 10 to 15 minutes. Flax eggs don’t act exactly like egg in all recipes, but in these muffins, it does the trick. Flax eggs are naturally vegan, gluten-free and nutritious. For these muffins, flax adds a healthy dose of fat and helps to bind the muffin ingredients together. Flax eggs do not help with leavening, but since we also add baking soda and baking powder to this muffin recipe, that’s not a big deal.
  • Aquafaba is the liquid in a can of chickpeas or the cooking liquid left after cooking dried chickpeas. This starchy liquid works beautifully as a binder in recipes like this one. It also does a nice job of aiding in the browning process, which makes our muffins beautiful when baked. There isn’t much to be done when using aquafaba in this recipe. Simply measure out three tablespoons and give it a vigorous whisk until frothy. (Technically, you can do this with the liquid from other cans of beans, but it seems that chickpeas — or garbanzo beans — create the best, starchiest liquid for baking.

So when you make our vegan muffin recipe below, simply chose to use a flax egg or aquafaba. Both options make some seriously delicious muffins. There isn’t too much of a difference in the final baked muffin, but I’m inclined to give aquafaba the edge since it does help brown and dome the tops nicely. With that said, we’ve made this recipe with both options more times than I can count and each time the muffins were devoured!

Making the muffins

The process for making vegan blueberry muffins isn’t much different than our regular blueberry muffins. The full recipe with ingredient amounts is below, but if you need a little more convincing, let me walk you through how easy these are to make:

Making vegan blueberry muffin batter
  1. Choose your egg substitute — this is what we just talked about above. You can use either one flax egg or three tablespoons of aquafaba. Both work beautifully in the recipe, so the choice is up to you and what you currently have on hand in your kitchen.
  2. Whisk the dry ingredients together. I always make sure these are well blended so that I know that the leaveners (baking powder and baking soda) are evenly mixed in.
  3. Make a “vegan buttermilk” by stirring together non-dairy milk and a little vinegar or lemon juice. I’ve been testing these muffins with apple cider vinegar and been really happy with how they have turned out, but fresh lemon juice will work, as well.
  4. Whisk all the wet ingredients together with some sugar. I use brown sugar for flavor. When choosing sugar in vegan baking, make sure that the sugar you use is vegan as not all are.
  5. Gently stir the dry ingredients into the wet ingredients. Try not to over mix as this can cause the muffins to be less fluffy inside. I simply stir until I no longer see any streaks of flour. Then mix in blueberries.
  6. Divide the batter between muffin cups and bake!

And that’s it. Extra easy blueberry muffins made without dairy or eggs! I hope you enjoy them as much as our family does.

More vegan recipes

Easy Vegan Blueberry Muffins

  • PREP
  • COOK
  • TOTAL

These easy vegan blueberry muffins are light, fluffy and bursting with blueberries. Use our recipe as a base for other muffin recipes. Simply substitute the blueberries for other fruits, nuts or even chocolate. To make the muffins, you have a choice of using either a flax egg or aquafaba. More information is provided in the article above.

Makes 12 muffins

You Will Need

1 flax egg or 3 tablespoons aquafaba (chickpea brine), see notes

2/3 cup (158 ml) unsweetened soy milk or other non-dairy milk

1 tablespoon apple cider vinegar or lemon juice

1/2 cup (100 grams) brown sugar

1/3 cup (80 ml) neutral oil

1 ½ teaspoons vanilla extract

2 cups (260 grams) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

Rounded 1/4 teaspoon fine sea salt

1/2 teaspoon ground cinnamon

1 ¼ cups fresh or frozen blueberries

Directions

  • Choose Egg Replacer
  • To make these muffins, you can use either one flax egg or use aquafaba. Instructions for both are below. Remember, you only need one of these to make the muffins.

    To make the muffins using a flax egg, stir 1 tablespoon flaxseed meal with 3 tablespoons of water in a small bowl. Place into the refrigerator and leave to set for 15 minutes.

    To make the muffins using aquafaba, lightly shake a can of chickpeas, and then open it. Drain the beans and reserve the liquid. Measure three tablespoons of the liquid and place into a small bowl. Whisk the chickpea water (aquafaba) until very frothy.

    • Prepare muffin batter
    • Heat oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners.

      Combine the soy milk with 1 tablespoon of apple cider vinegar, and then set aside for a few minutes. The milk will curdle and thicken slightly and is essentially a vegan buttermilk.

      Meanwhile, in a medium bowl, whisk the flour, baking powder, baking soda, salt and cinnamon together until well blended.

      In a large bowl, whisk the brown sugar, oil, vanilla and either the flax egg or whisked aquafaba.

      Use a large rubber spatula to scrape the sides and bottom of the bowl then add the dry ingredients in three parts, stirring gently until they disappear and the batter is smooth. Stir in 1 cup of the blueberries.

      • Bake muffins
      • Divide the batter between muffin cups, and then divide the remaining 1/4 cup of blueberries between each muffin cup by gently pressing each blueberry into the top of the batter.

        Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

        To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Adam and Joanne's Tips

  • When making this recipe, simply choose to use either a flax egg or aquafaba (the liquid in a can of chickpeas). Both options make some seriously delicious muffins. There isn’t too much of a difference in the final baked muffin, but I’m inclined to give aquafaba the edge since it does help brown and dome the tops nicely. With that said, we’ve made this recipe with both options more times than I can count and each time the muffins were devoured! More information and tips are provided in the article above.
  • Batter Thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. Calculations include one flax egg.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 muffin / Calories 183 / Total Fat 6.7g / Saturated Fat 1g / Cholesterol 0mg / Sodium 162.1mg / Carbohydrate 27.9g / Dietary Fiber 1.2g / Total Sugars 10.6g / Protein 2.8g
AUTHOR: Joanne and Adam Gallagher

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1 comment… Leave a Comment
  • Elizabeth Adney August 27, 2021, 9:06 pm

    I’m interested!

    Reply

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