These one-bowl vegan blueberry muffins are delicious, light and fluffy. They are also incredibly healthy, loaded as they are with blueberries, whole wheat flour and oat bran.
![Two vegan blueberry muffins on a white and blue plate with the muffin tin with more muffins in background with a blue napkin.](https://holycowvegan.net/wp-content/uploads/2009/07/vegan-blueberry-muffins-2.jpg)
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!
Table of Contents
Why you'll love this recipe
- Delicious, one-bowl muffins. The whole wheat flour and oat bran make these vegan blueberry muffins nutty and the juicy pockets of blueberries add so much yum! The batter comes together in a single bowl.
- Wholegrain and loaded with fiber. The whole-wheat flour and oat bran add tons of healthy protein and fiber to this recipe.
- No added oil. These healthy muffins are oil-free, making them the perfect choice for breakfast or dessert if you are watching what you eat...or even if you aren't!
- Allergy-friendly. The muffins are soy-free and nut-free and they are vegan, of course.
![Bueberry vegan muffins in a baking pan.](https://holycowvegan.net/wp-content/uploads/2009/07/vegan-blueberry-muffins-8.jpg)
Top tips and substitution ideas
- 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. 🙂
![Blueberry muffin with a moist, light, airy, wholegrain crumb and packed with pockets of juicy blueberries.](https://holycowvegan.net/wp-content/uploads/2009/07/vegan-blueberry-muffins-4.jpg)
More yummy vegan muffin recipes
![Two vegan blueberry muffins with the muffin pan in background.](https://holycowvegan.net/wp-content/uploads/2009/07/vegan-blueberry-muffins-1.jpg)
![Vegan Blueberry Muffins in a white and blue plate with a muffin pan in the background](https://holycowvegan.net/wp-content/uploads/2009/07/vegan-blueberry-muffins-1-360x360.jpg)
Vegan Blueberry Muffins
Equipment
- 12-cup muffin pan
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 (try and use a minimally refined sugar like coconut sugar, date sugar or turbinado sugar for the healthiest muffins).
- 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/180 degrees Celsius.
- 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.
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. 🙂
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.
Erin
The same happened for me, and I’m an experienced vegan baker. The recipe said that the batter would be quite liquidy, but mine was rather stiff. I followed the recipe exactly and was careful not to overbake them, so I’m not sure what went wrong. I think I’ll try the original recipe shared in the comments below.
Vaishali
Hi Erin, so sorry to hear that. The recipe has worked for others who've tried it, but I am going to revisit this recipe when blueberries are in season and if any tweaks are needed. Thanks for pointing out.
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!