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Vegan Blueberry Muffins (Bakery-style)

Soft, fluffy, and bursting with juicy blueberries, these vegan blueberry muffins are the perfect cozy bake. Made with simple plant-based ingredients, they have a tender crumb and just the right amount of sweetness—ideal for slow mornings, afternoon tea, or a quick magical treat on the go.
Course Breakfast, Snack
Cuisine Vegan
Keyword beginner friendly baking, blueberry baked goods, cozy baking recipes, dairy free muffins, easy vegan muffins, eggless baking, fluffy vegan muffins, homemade muffins, moist blueberry muffins, no eggs no dairy, one bowl recipe, plant based breakfast, small batch baking, soft crumb muffins, vegan blueberry muffins, vegan brunch ideas, vegan snack recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chill time 15 minutes
Total Time 55 minutes
Servings 12
Author Kristen Holtz

Ingredients

Blueberry Muffin

  • 300g (2 ½ c) All Purpose Flour
  • 200g (1 c) Vegan Granulated Sugar
  • 14g (1 Tbs) Baking Powder
  • 1 Tbs Lemon Zest
  • ¼ tsp Salt
  • 80g (⅓ c) Vegan Yogurt plain + unsweetened
  • 160g (⅔ c) Almond Milk or your favorite plant-based milk
  • 112g (½ c) Canola Oil
  • 15g (1 Tbs) Apple Cider Vinegar
  • 10g (2 tsp) Vanilla Extract
  • 240g (1 ½ c) Blueberries fresh or frozen

Crumb Topping

  • 40g (⅓ c) All Purpose Flour
  • 4g (1 ½ tsp) Cinnamon
  • 100g (½ c) Vegan Cane Sugar
  • 56g (¼ c) Vegan Butter melted and cooled

Instructions

Crumb Topping

  • In a small bowl, stir together the flour, cinnamon and sugar. Pour in the melted vegan butter and use a fork to mix together, until it resembles wet sand. Refrigerate to set up.

Blueberry Muffins

  • In a measuring cup, combine the almond milk and apple cider vinegar. Set aside.
  • Whisk together flour, sugar, baking powder, lemon zest and salt in a medium bowl.
  • Combine the vegan yogurt, oil, vanilla and milk mixture in a large bowl. Whisk until well incorporated.
  • Add the flour mixture to the wet mixture, mix gently with a spatula until no dry bits remain. Fold the blueberries into the batter. Refrigerate the batter for 15 minutes.
  • Preheat oven to 350℉. Line standard cupcake pan with 12 liners. If using the tulip liners (shown in photos) 10-11 liners. For jumbo muffins, use appropriate pan filled with 6 liners.
  • Scoop muffin batter evenly into the pan. Using a fork, break up the crumb topping into small chunks. Sprinkle over the tops of the muffins.
  • Bake for 25-30 minutes (30-35 minutes for jumbo), or until a tester comes out mostly clean with just a few crumbs. Leave in pan to cool for about 10 minutes, then move muffins to a rack to cool completely.

Notes

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