Vegan blueberry muffins deliver all the flavor and satisfaction of traditional muffins without any animal products. These plant-powered treats combine the tang of lemon zest with bursts of berry goodness while maintaining the perfect moist texture you expect.
The secret lies in using plant milk mixed with apple cider vinegar to create a vegan “buttermilk” that ensures proper leavening and incredibly fluffy results.
These golden-topped muffins are the result of years of culinary experimentation in plant-based baking, representing a breakthrough that emerged during the early 2000s when plant milk alternatives diversified beyond just soy, making vegan baking accessible to everyone.
Moist Vegan Blueberry Muffins with Crunchy Sugar Tops
Equipment
- 12 cup muffin tin
- Paper muffin liners or non-stick spray
- 2 mixing bowls (one large, one medium)
- Measuring cups (for both dry and liquid ingredients)
- Measuring spoons
- 1 Whisk
- Silicone spatula or wooden spoon (for folding in blueberries)
- Small bowl (for tossing blueberries in flour)
- Microplane or zester (for lemon zest)
- Ice cream scoop or 1/4 cup measure (for portioning batter)
- Toothpick or cake tester (to check doneness)
- Wire cooling rack
Ingredients
- 2 cup all-purpose flour
- 2/3 cup organic cane sugar
- 2 tsp baking powder
- 1½ tsp baking soda
- 1/4 tsp salt
- 1 cup mixed plant milk (1/2 almond, 1/2 oat)
- 1/3 cup coconut oil, melted
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1½ cups cups fresh blueberries
- 2 tbsp turbinado sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
![Muffin tray with paper liners inside a preheated oven set to 305°F, with bowls of blueberries and brown sugar on a marble countertop]()
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
![Large bowl of flour mixture with a wooden spoon, surrounded by small bowls of fresh blueberries and lemon zest]()
- In a separate bowl, combine the plant milk, melted coconut oil, apple cider vinegar, vanilla extract, and lemon zest.
![Bowl of lemon muffin batter on a marble surface surrounded by lemons, lemon zest, vanilla extract, and apple cider vinegar]()
- Let the wet mixture sit for 5 minutes to allow the milk to curdle slightly, creating a vegan buttermilk.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined - a few lumps are perfectly fine.
- Toss the blueberries with 1 teaspoon of flour to prevent sinking, then gently fold them into the batter.
![Person stirring fresh blueberries into vegan muffin batter in a large mixing bowl on a marble countertop]()
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the tops with turbinado sugar for a delightful crunch.
![Hand sprinkling brown sugar topping over unbaked vegan blueberry muffins in a six-cup muffin pan]()
- Bake for 22-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
![Freshly baked vegan blueberry muffins in a muffin tin with golden tops and visible blueberries, with coffee in the background]()
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
![Close-up of sliced vegan blueberry muffin on a napkin, showing soft crumb and juicy blueberries, with more muffins in the background]()
Notes
Expert Tips
- Avoid over-mixing the batter, which can develop too much gluten and result in tough muffins.
- Room temperature ingredients will blend more smoothly, so set your plant milk out 30 minutes before baking.
- For the most impressive domed tops, start baking at 425°F for the first 5 minutes, then reduce to 375°F for the remaining time.
- Toss blueberries in a tablespoon of flour before adding to prevent them from sinking to the bottom.
- Use a light hand when folding in blueberries to keep them from breaking and bleeding into the batter.
Elevate This Dish
Transform these classic vegan muffins into something extraordinary with these professional techniques:Lemon Glaze Drizzle
Mix 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice and drizzle over cooled muffins for an extra burst of citrus flavor that complements the blueberries perfectly.Streusel Topping
Before baking, top muffins with a mixture of 1/4 cup flour, 3 tablespoons brown sugar, 2 tablespoons vegan butter, and 1/2 teaspoon cinnamon for a bakery-style crumbly topping that adds texture and sweetness.Mixed Berry Variation
Replace half the blueberries with raspberries or blackberries for a complex berry flavor profile that adds visual appeal with varied colors throughout each muffin.Serving & Pairing
These versatile muffins work beautifully for breakfast, brunch, or snacks.Serving Suggestions
- Warm slightly before serving and top with a dollop of coconut yogurt
- Serve alongside a fruit salad dressed with mint and lime
- Cut in half and lightly toast for a more substantial breakfast option
- Present on a tiered plate with other breakfast pastries for an impressive brunch display
Beverage Pairings
- Foamy oat milk latte or cappuccino
- Fresh-squeezed orange juice
- Herbal tea, particularly mint or chamomile
- Sparkling water with lemon for a refreshing contrast
Storage & Leftovers
These muffins keep well and can be enjoyed over several days if stored properly.- Store in an airtight container at room temperature for up to 3 days
- Freeze for up to 3 months by wrapping individually in plastic wrap, then storing in a freezer bag
- Reheat frozen muffins in a 350°F oven for 10-15 minutes or microwave for 30 seconds
- For maximum freshness, warm refrigerated muffins for 10 seconds in the microwave before serving
Nutrition Information
- Calories: 220 per muffin
- Protein: 3g per muffin
- Fiber: 2g per muffin
- Fat: 9g per muffin (primarily from coconut oil)
- Carbohydrates: 34g per muffin
