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The Best Vegan Blueberry Muffins

Blueberry Muffin Recipe

Jillian Glenn
These are the fluffiest vegan blueberry muffins in the entire world! Maybe the universe! They're so moist, buttery, and absolutely delicious. The recipe is super simple to prepare, can be made gluten free, and is going to have your whole house smelling like homemade blueberry muffin heaven. Your family and friends will love these muffins and no one will guess they're vegan!
4.91 from 11 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 134 kcal

Ingredients
  

The Best Blueberry Muffins

  • 1 cup almond or oat milk or regular milk
  • 1 medium mashed overripe banana
  • 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 Blueberry Muffins Instructions

  • 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

You may store these 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.

Nutrition

Serving: 1muffinCalories: 134kcalCarbohydrates: 24gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 138mgPotassium: 88mgFiber: 1gSugar: 8gVitamin A: 54IUVitamin C: 2mgCalcium: 69mgIron: 1mg
Keyword best blueberry muffins, vegan blueberry muffins
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