This is the Best Blueberry Muffin Recipe and no one in your home will believe it's vegan! These vegan blueberry muffins are made with a handful of simple ingredients that are wholesome, healthy, and delicious. The result is a batch of fluffy, moist, and tender blueberry muffins that everyone in your home will love!
Serve these golden and soft blueberry muffins warm and spread with butter for a delicious family-friendly and kid-friendly breakfast or snack!
Ingredients
- Milk: To keep this recipe vegan, use any plant-based milk such as almond milk or oat milk. If you are not vegan or dairy-free, feel free to use regular dairy milk.
- Banana: This is my secret ingredient to make the best blueberry muffins. It provides moisture, acts as a binder (instead of using an egg), and brings a naturally sweet flavor to these muffins.
- Butter: To keep this recipe dairy-free, we use vegan butter. If you are not vegan or dairy-free, feel free to use regular butter.
- Maple Syrup: Used to naturally sweeten this delicious treat.
- Sugar, Stevia, or Purecane: Stevia is a zero calorie sugar substitute that is derived from plants. You may also use regular organic cane sugar or purecane sugar-free substitute in this recipe.
- Vanilla Extract: Provides that classic blueberry muffin flavor to the muffin batter.
- Baking Powder and Baking Soda: Helps the muffins rise while baking.
- Flour: Use regular all-purpose flour or gluten-free all purpose flour to make gluten-free blueberry muffins.
- Blueberries: I actually prefer using frozen wild blueberries in this blueberry muffin recipe, you can also use fresh blueberries.
How To Make Vegan Blueberry Muffins
Step 1: Preheat the oven to 350. Line 12 muffin tins with paper liners. Lightly spray the muffin paper with non-stick spray to keep the muffins from sticking to the liners.
Step 2: Use a fork to mash the overripe banana in the bowl. Then, add the almond milk or oat milk, maple syrup, sugar or stevia, vanilla extract, vegan butter (wet ingredients) plus the baking powder and baking soda.
Step 3: Then, add the flour and mix until a smooth muffin batter is formed.
Step 4: Fold in the blueberries.
Step 5: Scoop the vegan blueberry muffin batter into muffin tin. Fill each muffin tin about ⅔ of the way full. Bake for about 25 minutes until the muffins rise and are golden. Check the center for doneness inserting a toothpick to ensure it comes out clean.
Step 6: Serve the blueberry muffins warm on their own or spread with a little vegan butter.
Are Blueberry Muffins Healthy?
Blueberry muffins can be a healthy part of any diet! This recipe is great because it uses plant-based ingredients, replaces the need for animal products like eggs by swapping in a banana, and it can even be made with reduced sugar. This is a great healthy-ish breakfast or snack that you can feel good about!
How To Make Puffy Muffin Tops
My trick to making puffy muffin tops is to only use half of the wells in your muffin tin. Try only lining half of the wells, alternating so that each well that will be used is surrounded by only empty wells (see photo below). This will allow your muffin tops to become more full while baking.
How To Freeze Blueberry Muffins?
You may store these delicious blueberry muffins on the counter in an airtight container for 3-4 days. To freeze, allow them to cool completely and then wrap each muffin in freezer wrap or foil. Store them in a plastic bag for 30-60 days. To reheat, remove them from the plastic bag and freezer wrap or aluminum foil and microwave for 30-45 seconds.
Frequently Asked Questions
The most common reason why your blueberry muffins may be falling apart is that there is an error with one of your ingredients or with your measurements. Make sure to follow the instructions of this recipe carefully to ensure the perfect blueberry muffins.
You have either not baked them long enough or you have possibly used the wrong type of flour. This recipe calls for regular all-purpose flour or gluten-free all purpose flour.
To make gluten-free blueberry muffins, substitute the regular purpose flour for gluten-free all purpose flour. I recommend King Arthur Measure for Measure or Cup4Cup for best results.
Lemon zest tastes great with blueberry muffins! Sprinkle a little in the batter or on top of the muffins before serving. You could also add in about ½ to 1 cup of dairy-free chocolate chips.
I recommend using this easy vegan blueberry muffin recipe that does not contain bananas!
To make gluten-free blueberry muffins with oat flour, I recommend following this recipe.
Other Vegan Muffin Recipes
- Super Easy Chocolate Chip Muffins
- Vegan Chocolate Banana Muffins
- Vegan Copycat Starbucks Blueberry Muffins
- One-Bowl Vegan Pumpkin Chocolate Chip Muffins
- Copycat Starbucks Blueberry Muffins
- Super Moist Lemon Blueberry Muffins
Blueberry Muffin Recipe
Ingredients
The Best Vegan Blueberry Muffins
- 1 cup almond or oat milk
- 1 medium mashed overripe banana
- ⅓ cup melted regular or vegan butter use as little as ¼ cup
- ¼ cup maple syrup
- ½ cup cane sugar or 3-4 teaspoon stevia you may also use ¼ cup purecane sugar substitute
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ cup regular all purpose flour or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup frozen wild blueberries
Instructions
The Best Vegan Blueberry Muffins
- Preheat oven to 350. Line 10-12 muffin tins with paper liners. Lightly spray the muffin paper with non-stick spray to keep the muffins from sticking to the liners.
- In a large bowl, add the mashed banana, non-dairy milk, vanilla, maple syrup, vegan butter, sugar (or stevia), baking soda, and baking powder. Mix until combined.
- Mix in flour until just combined. Be careful not to over-mix. Fold in the blueberries gently. Pour the batter into 10-12 lined muffin cups (about ⅔ of the way full)
- Bake for about 25 minutes and until golden!
Notes
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Alex says
I made these for the weekend and the family loves them.
Would love if I could get a tip - I followed the recipe but instead of muffin tops like yours, mine came out as perfect little round tops instead of nice "crackling" tops that I desire. Can you help out? Thanks so much.
alyssajang says
The best homemade muffins I’ve ever had! What type of vegan butter do you suggest using?
Jillian Glenn says
So happy to hear you enjoyed them! Thank you for trying my recipe! I love Earth Balance, Miyokos, or Country Crock Plant Butter.
Rose says
Hi is there an easy sub for banana? I have an allergy, thanks so much 🙂
Jillian Glenn says
Hi Rose, I would use 2 flax eggs which is simply 2 tbsp of flax seed meal + 4 tbsp hot water 🙂
Avery says
Hi! Could I use almond flour instead? Btw, super huge fan yours ?? always looking forward to make your recipes :))
Jillian Glenn says
Hi Avery, almond flour isn't a 1:1 substitute for all purpose flour! For best results, I recommend regular or gluten free all purpose flour 🙂 So happy you like my recipes!!
Chio says
These muffins were delicious! All gone! Thanks for the recipe! 🙂
Jillian says
Thank you for trying it Chio!
Jamie says
Can I use coconut oil instead of butter?
Jillian says
Hi Jamie, yes you can!
Daijah says
Hey i am making this recipe tonight was wondering if I can use coconut oil or grape seed oil instead
Jillian says
Hey there, I think coconut oil would be very tasty in these muffins!
Jazmin says
I made mini ones for my kids and I as quick little snacks throughout the week! Fav recipe thank you SO much! One question- how should they be stored? Do they need to be refrigerated? Thanks in advance!
Jillian says
So happy to hear you enjoyed them! What a great idea to make them into mini muffins! I usually store mine in a plastic container on the countertop. They last about 3-5 days.
Micah says
Hi! Could I completely remove the cane sugar and use only maple syrup? If so, how much would you use?
Jillian says
Hi Micah, I would recommend trying 1/2 cup maple syrup.
Allyssa says
Can I use fresh blueberries instead of frozen? Thanks for this recipe ?
Jillian says
Hi there! Yes, it can!
Nancy says
Do you use frozen blueberries or defrost them first?
Jillian says
Frozen 🙂
Nancy says
Never mind--just watched your video to find my answer!!
Jillian says
Hope you enjoy the muffins Nancy!
Madelynn says
Just made these at midnight while in one of my baking moods! They taste amazing!! I used oatmilk in replace of the almond milk and they still turned out great. I will be using this blueberry muffin recipe from now on. Thanks!!
Jillian says
YUM! So happy you enjoyed and will be making these on a regular basis now!
Emily P says
Hi! I noticed that my gluten-free flour didn’t mix in completely. Is that normal or is it possible I might have undermixed it? I didn’t want to over mix because the recipe says until just combined. Will it hurt to use a stand mixer to get out the lumps and take a little longer mixing? Otherwise they were great!!
Jillian says
Hi Emily, I'd be careful when using a standing mixer as overworking batter can make your muffins dense.
Desiree says
We make these at least once a week! Love them!
Was wondering if I could make this recipe in a loaf pan and if so how long would I bake for?
Jillian says
Hi Desiree, that's amazing! I am so happy you like my blueberry muffin recipe! This should work in a loaf, I would bake on 375 for 40-50 minutes. Also, I actually have a blueberry muffin bread recipe that you might want to try!