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Vegan Blueberry Muffins by Daily Healthy Eating

Moist Vegan Blueberry Muffins with Crunchy Sugar Tops

Servings 12 Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

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
 
These vegan muffins provide a moderate amount of fiber from the blueberries and whole grains. For a more nutritious option, try the healthy swaps like using whole wheat pastry flour for half the all-purpose flour, replacing cane sugar with coconut sugar for a lower glycemic option, or using applesauce to replace half the oil for reduced fat content.
 
Calories: 220kcal
Cost: $12-$15
Course: Breakfast, Dessert
Cuisine: American
Keyword: Bakery, French Flavour, Quick & Easy