These one-bowl vegan blueberry muffins are delicious for breakfast and they are incredibly healthy. They are light and fluffy and moist, packed with blueberries, and they are made with whole wheat flour and oat bran.
Vegan muffins studded with fruit (like these amazing vegan blueberry sourdough muffins and these vegan banana muffins) are breakfast treats my family loves. Another one of our top favorites are these amazing vegan blueberry muffins. They are so yummy, I could eat them every day.
These blueberry muffins are incredibly moist and airy and fluffy with pockets of juicy blueberries waiting to burst in your mouth in an explosion of flavor.
I love how much flavor the whole wheat adds to these muffins, and the oat bran helps make the crumb really light. There is no oil in this recipe, but the blueberries and vegan yogurt keep the muffins moist.
Whip up a batch of these vegan blueberry muffins for breakfast--or a snack or dessert--and come back and tell me all about it!
Why you'll love these vegan blueberry muffins
- They're delicious.
- They're one-bowl. Meaning the batter comes together in a single bowl. You will need a muffin pan or cupcakes pan to bake them up.
- They're whole-grain.
- They are packed with heart-healthy fiber.
- They have no added oil.
- They are kid-friendly.
Tips and substitutions
- Whole wheat pastry flour is best for the perfect texture and flavor in this vegan blueberry muffin recipe. But if you wish you can use whole wheat flour, which would give you a denser muffin. The best alternative for texture and flavor would be to swap out the pastry flour with one cup whole wheat flour and one cup all purpose flour.
- I used a combination of ½ cup maple syrup and ½ cup sugar for these muffins. But you can make them with maple syrup only. Or use coconut sugar for rich, delicious flavor.
- I used frozen blueberries in this vegan blueberry muffin recipe. I put them in a strainer, ran some water over them, then left them at room temperature for 15 minutes before adding them to the batter. You can also use fresh berries, which would give a great result too.
- Vegan yogurt adds great flavor to this muffin, and it adds the moisture that oil would have otherwise added. I like using my homemade vegan cashew yogurt here, but storebought yogurt is fine. You can use coconut yogurt if you're nut-free.
- Blueberry and lemons are a great flavor combination (like this vegan lemon blueberry cake) and you can stir a tablespoon of lemon zest into the recipe.
- This muffin batter is slightly runnier than an average muffin batter, but that's fine--it helps keep them light. I had a tiny bit of batter left over after dividing it between the muffin tins (fill them to the brim). I put the leftover batter on a hot griddle and made a really delicious, fluffy pancake with it--a muffin pancake. 🙂
More vegan muffin recipes
- Gluten-Free Vegan Almond Chia Flour Muffins
- Vegan Chocolate Cherry Muffins
- Vegan Applesauce Muffins
- Vegan Chocolate Chip Muffins
- Vegan Banana Crumb Muffins
Vegan Blueberry Muffins
These one-bowl vegan blueberry muffins are light and fluffy and moist with pockets of juicy blueberries in every bite.
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Servings: 12 muffins
Calories: 198kcal
Ingredients
- 2 cups whole wheat pastry flour (If you are using whole wheat, use half whole wheat and half all purpose flour)
- 1 tablespoon tapioca flour
- 1 cup oat bran
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup maple syrup
- 2 teaspoon pure vanilla extract
- ½ cup vegan yogurt
- ½ cup nondairy milk
- 1½ cups blueberries (I used frozen berries which I left out at room temperature for about 15 minutes before adding them to the batter, but fresh work just as well. If using frozen, make sure there is no ice or frost clinging to the berries, which would add more moisture into your recipe, throwing it off balance.)
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk the whole wheat pastry flour, tapioca flour, bran, cinnamon, baking powder, baking soda, salt and sugar in a large bowl.
- Add to the bowl the maple syrup, pure vanilla extract, yogurt and milk Mix until combined, but don't overmix.
- Stir the blueberries and the lemon zest, if using, into the batter.
- Line the muffin tins with paper liners or spray with oil. Divide the batter among the muffin tins. Sprinkle a few grains of sugar on top of each muffin, if desired. This is not necessary, but it gives a nice, crunchy sweetness to the top.
- Bake for 23-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool for 15 minutes on a rack and then slide out using a thin knife.
Recipe notes
- Whole wheat pastry flour is best for the perfect texture and flavor in these blueberry muffins. You can use whole wheat flour, which would give you a denser muffin. To do this, swap out the pastry flour with one cup whole wheat flour and one cup all purpose flour.
- You can use frozen or fresh berries. If using frozen berries, put them in a strainer, run some water over them, then leave them at room temperature for 15 minutes before adding them to the batter.
- Vegan yogurt adds great flavor to this muffin, and it adds the moisture that oil would have otherwise added. I like using my homemade vegan cashew yogurt here, but storebought yogurt is fine. You can use coconut yogurt if you're nut-free.
- Blueberry and lemons are a great flavor combination and you can stir a tablespoon of lemon zest into the recipe.
- This muffin batter is slightly runnier than an average muffin batter, but that's fine--it helps keep them light. I had a tiny bit of batter left over after dividing it between the muffin tins (fill them to the brim). I put the leftover batter on a hot griddle and made a really delicious, fluffy pancake with it--a muffin pancake. 🙂
Nutrition
Serving: 1muffin | Calories: 198kcal | Carbohydrates: 42g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 241mg | Fiber: 4g | Sugar: 19g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg
Tried this recipe?Please leave a comment and recipe rating below!
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Amanda
Hi
I like your recipes very much. I somehow found these muffins turned out kind of hard and dry. I wonder if it was too much baking soda, or perhaps too little milk?
Vaishali
Sorry to hear! Is it possible you overbaked them? Oven temps can very drastically from oven to oven. One thing you can try next time is to add applesauce instead of yogurt. Or try adding more milk if the batter seems too dry.
Joanne
Best of the vegan blueberry muffin recipes I've tried - and I've tried about 4 of them. I used large paper liners (I got 8 muffins) and fresh blueberries and they came out great. Not dense and gummy like other recipes. I also added 1 tsp powdered cardamom - and they turned out very fragrant. This will be my go-to recipe for blueberry muffins. Thanks for this recipe!
Vaishali
So happy you loved them! I love that you added cardamom--my favorite spice! I can just imagine the amazing fragrance. 🙂
Ranjana
Thanks for that Vaishali. Please do send me the old recipe when you get time. Will definitely be trying out the new one aw well.
Vaishali
Hi Ranjana, here you go.
Vegan Blueberry Muffins
Servings12 muffins
Calories208kcal
Ingredients
1 cup blueberries
1 ½ cups whole wheat flour
½ cup all-purpose flour
¾ cup sugar
1 tsp baking soda
2 tsp baking powder
¼ tsp salt
½ cup vegetable oil
¼ cup lemon juice (or lime)
¾ cup almond milk (or any nondairy milk)
Instructions
Whisk the flours, sugar, baking powder, baking soda and salt together in a large bowl.
Add the mixture to the dry ingredients and mix just until everything’s blended.
In another bowl, whisk together the oil, lemon juice and milk.
Add the wet mixture to the bowl with the dry ingredients and mix until just combined. Stir in the blueberries.
Divide the muffin batter among 12 muffin tins.
Bake in a 350-degree oven for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool for 5 minutes on a rack and then slide out using a thin knife.
Nutrition
Serving: 1muffin | Calories: 208kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Sodium: 175mg | Potassium: 159mg | Fiber: 2g | Sugar: 14g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
Ranjana
Thanks a bunch for this Vaishali. ?
Ranjana
Hello Vaishali,
I love trying out your recipes. Though I am not vegan, but a strict vegetarian , so anytime I need to bake something awesome, I come to your site. Haven't tried this new blueberry muffin recipe as yet, but used to follow the original recipe for it and the muffins used to come out perfect every single time. Just saw that the recipe has been changed . Can you please send me the original recipe as it was tried and tested and was a family favourite. Thanks a bunch.
Vaishali
Hi Ranjana, I don’t save the old recipes after I update them unfortunately. That said I might have a copy but am traveling right now so can’t access it immediately. If I do find it I will share. You might want to try this recipe though, it’s even better than the old one!
Sujatha
Hi just now made this muffin with only choco chips (out of fruits).. oh my god!!!!!!! it is more of cake than muffin... so moist... thank you for such a wonderful receipe... btw love your mango cupcakes.. my kids favorite..
Vaishali
So awesome to hear!
Prema
Hi,
Tried this recipe and they came out really well. One of my few successful baking attempts. Thank you.
Do you have a recipe for savoury muffin with early available ingredients?
Thanks again
Prema
Kaitlyn Denzler
I love these!
Anonymous
Thanks for this receipe! I subbed 1/2c brown sugar and 1/4c white sugar, threw in some walnuts too, and tossed on a flour/walnut/brownsugar crumble top.
I was surprized by how light and fluffy this turned out.
I baked it in a 9X13 pan instead of muffins.
It isn't as sweet (prolly b/c of the brown sugar), but it is a real delight.
So again, Thank you! for posting this receipe.
~R
Priya Narasimhan
Your experiences a journalist are too good and very nice to read. Nice blueberry muffins too. I am on my way sending my entry to IAVW. 🙂
kahliyalogue
ahhhh blueberries..!and blueberry muffins-definitely a luxurious treat! 🙂
Pavani
Lovely looking vegan muffins and adding blueberries.. sounds delicious.
Pooja
The muffin looks awesome! Delicious n moist!
CHAITRA
Blue berry muffins sounds perfect n inviting!!
Drop in sometime
Sharmila
The muffin does look moist and delicate Vaishali. 🙂 Am wracking my brains for something vegan & british for you ... will look up the web now.
Priya
Wat thats a gorgeous blueberry muffins!looks prefect!
Parita
You have travelled on ship, wow i wish to do so in future, blueberry muffins look deliciously and healthy too!
Jaya Wagle
Vaishali,
The muffins look really yummy. You are right, blueberries are in season and I think ur recipe will be perfect to use them up. 🙂
I am soon going to send my recipe for IAVW: British.
It took some research but I know what I am going to make. It rhymes with Totted Kick. Can u guess? 🙂
Madhuram
That's such a simple recipe Vaishali and the muffins look very delectable. Thank you so much for sending it to my event.
One question, I read in your event rules that the recipe should be cooked for this event, so should I not send to other events or do you mean that old posts are not welcome. Could you clarify, please. I'm asking because this month's AWED theme is also British, so I thought I can send the same recipe to both the events.
Red Chillies
I have been dreaming of blueberry muffins all this week. I need to make some, hopefully something this week 🙂 looks good.
With regards to the Kasuri methi, I think you can try adding it for making the appe/methi pakode. Kasuri methi has that same intense flavor of methi.
DJ Karma
I have a house mate that's British, so I have no excuse this time! 🙂
Vrinda
Lovely healthy muffins..lov blueberries..