Vegan Blueberry Muffins (Updated)

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Vegan Blueberry Muffins Recipe

Here comes another amazing vegan recipe from The Joy of Vegan Baking. I can assure you that this is the best eggless/vegan blueberry muffins one can bake.

It’s as light as an angel food cake, which is made with only egg whites. You can imagine how light that cake would be.

So these eggless blueberry muffins which use vinegar as an egg substitute are also equally light and airy.

Fluffy Blueberry Muffins

I used apple cider vinegar this time and did not get any aftertaste or smell from the vinegar. I personally feel that white vinegar has an aftertaste and smell.

I have made this vegan blueberry recipe a couple of times with a lot of variations in using different flavors and ingredients and yet the recipe yields perfect muffins each and every time. I have used lemon zest, orange zest, orange juice, rice milk, almond milk for flavorings and for the liquid portion. I prefer these eggless blueberry muffins with orange flavoring the most.

I have always loved the combination of blueberry and orange. This orange blueberry bread is another best example of how lovely this combination is.

In my early days of venturing into vegan baking, I have used soy milk as a vegan substitute for dairy milk and have always felt that soy milk tends to give a rubbery texture to the baked treat. I don’t know if it’s just me or others have felt it too.

Vegan Blueberry Muffins Fresh From the Oven

That’s the reason I have stopped using soy milk and these days mainly use rice milk and almond milk. Bot these non-dairy kinds of milk don’t affect the texture in any way.

I have another version of these muffins which uses whole wheat pastry flour, flax meal, maple syrup – healthy vegan blueberry muffins.

Eggless Blueberry Muffins

How to make vegan blueberry muffins?

Here is the step-by-step pictorial recipe on how to make fluffy vegan blueberry muffins from scratch:

Combine All Dry Ingredients Except Sugar
1. Combine All Dry Ingredients Except Sugar.
Sprinkle Some Flour Mix On Blueberries
2. Sprinkle Some Flour Mix On Blueberries.
Toss Blueberries And Flour To Coat Well
3. Toss Blueberries And Flour To Coat Well.
In Large Bowl Mix Wet Ingredients And Sugar
4. In Large Bowl Mix Wet Ingredients And Sugar.
Whisk Well And Wet Mix Is Ready
5. Whisk Well And Wet Mix Is Ready.
Add Flour Mix Into Wet Mix
6. Add Flour Mix Into Wet Mix.
Mix Well And Muffin Batter Is Ready
7. Mix Well And Muffin Batter Is Ready.
Stir In Flour Coated Blueberries
8. Stir In Flour Coated Blueberries.
Muffin Batter Ready To Be Baked
9. Muffin Batter Ready To Be Baked.
Line Muffin Tin With Paper Liners
10. Line Muffin Tin With Paper Liners.
Fill Each Muffin Cavity Two Thirds Full
11. Fill Each Muffin Cavity Two Thirds Full.
Bake For About 22 Minutes
12. Bake For About 22 Minutes.
Blueberry Muffins Ready
13. Blueberry Muffins Ready.
Cool Them Off In A Rack
14. Cool Them Off In A Rack.
Fluffy Vegan Blueberry Muffins Are Ready
15. Fluffy Vegan Blueberry Muffins Are Ready.
Enjoy Blueberry Muffins With your favorite coffee
16. Enjoy Blueberry Muffins With your favorite coffee.

Note: This vegan blueberry muffin recipe is one of the most tried recipes from the blog and I get a lot of questions asking for substitutions and many other things. I have tried to answer it all either individually or consolidating similar questions and created one big FAQ section.

So please take some time to go through all the questions and answers before trying the recipe or before repeating the same question in the comments section. Thank you.

TOP RATED

Vegan Blueberry Muffins Recipe

Prep TimeCook TimeMakes
15 Mins22 Mins + 5 Mins Cooling12 Muffins
AuthorCategoryMethod
MuffinsBaking
Vegan Blueberry Muffins (Updated)
4.9 from 196 reviews
It’s unbelievable that these light and airy easy blueberry muffins are made with vinegar and not eggs.
Ingredients:
  • 2 cups Unbleached All Purpose Flour (I used bleached)
  • 1 and 1/2 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Lemon/orange Zest
  • 3/4 to 1 cup Sugar
  • 1 cup any non-dairy milk
  • 1/3 cup any oil with neutral flavor
  • 1 teaspoon vanilla/lemon/orange extract (optional)
  • 1 tablespoon Apple Cider Vinegar
  • 1 and 1/2 cups Fresh OR Frozen Blueberries
Procedure:
  1. Preheat the oven to 400F/200C (see My Notes) for 15 minutes. Lightly grease a muffin tin.
  2. In a medium bowl, combine together flour, baking soda, salt and orange zest, if using.
  3. In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
  4. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
  5. Gently fold in the berries using a rubber spatula.
  6. Fill the muffin tins about 2/3rds full.
  7. Bake at 400F for about 15 minutes and reduce the temperature to 375F and bake for another 7-8 minutes or until a wooden skewer inserted into the center comes out clean.
  8. Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.
Taste & Texture
  1. As mentioned earlier these vegan blueberry muffins have the best airy and fluffy texture that is hard to find in any other vegan muffin recipe on par with a recipe that uses eggs. You have got to try it to believe it. The sweetness is just perfect for us because we don’t prefer very sweet muffins. You may have to increase the quantity of sugar for sweeter muffins.
My Notes:
  1. A few years back I came to know that baking the muffins at a higher temperature at first and then reducing the temperature at the end gives nice dome-shaped muffins just like the ones you can buy from a bakery. Ever since I knew this trick I have been following it for my muffin recipes and it definitely works.
  2. Regarding sugar, the original recipe itself mentions 3/4 to 1 cup. I have experimented using 3/4th to 1.25 cups of sugar. 3/4ths cup is perfect for people like us who don’t want their muffins to be very sweet. So adjust the quantity of sugar accordingly, especially if you think that the blueberries you are using are sour.
  3. If using frozen blueberries thawing is not necessary. Add it to the muffin batter directly from the freezer, but do not over mix, or else it would start bleeding. I have tried this recipe with fresh and as well as frozen blueberries and haven’t found any difference at all.
  4. Even though the recipe suggests 1 and 1/2 cups of blueberries, I find that it’s a little too much depending upon the size of the blueberries especially. A couple of times I have ended up having more blueberries than muffins. So I tend to use just 3/4th-1 cup of blueberries most of the time. 3/4th cup if it’s bigger size berries and 1 cup if it’s the tiny wild blueberry variety.
Nutrition Facts
Vegan Blueberry Muffins
Amount Per Serving
Calories 198Servings 12
% Daily Value*
Total Fat 6.5g10%
Saturated Fat 0.5g2%
Cholesterol 0mg0%
Sodium 263mg11%
Potassium 44mg1%
Total Carbohydrates 33.2g11%
Dietary Fiber 1g4%
Sugars 14.4g
Protein 2.3g
Vitamin D
Calcium 1%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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Frequently Asked Questions

Q: How much applesauce can I use instead of oil? Would the muffins still be airy if I use applesauce instead of oil?

A: I know that it’s easy to get tempted to replace the oil/fat in a baking recipe with applesauce to make it fat-free, but that would result in dense and dry muffins. It won’t be as airy as using oil alone. So I would suggest just replacing half the quantity of oil with applesauce.

Q: Can I use lemon juice instead of vinegar?

A: Since the acidic content of lemon juice is less when compared to vinegar you might have to double the quantity of vinegar. For example, if recipe calls for 1 teaspoon of vinegar, use 2 teaspoons of lemon juice.

Q: What is this lemon zest you are talking about? Is lemon zest and extract compulsory?

A: Lemon zest is nothing but grating the skin of the lemon. Care should be taking while doing this so that the inner white sheet from the skin does not peel away because it will be bitter. Lemon extract is like vanilla, almond extract which is in liquid form. I wouldn’t say that it’s compulsory but it definitely will give a nice flavor to these blueberry muffins without baking powder. You may choose to use orange zest/extract instead of simply vanilla extract will be good too.

Q: Why do the muffins rise well and suddenly sink in the middle?

A: Opening the oven door quite too often while it is baking makes cold air enter in the oven and might be the reason for the muffins to sink. Another reason can be that you used little too much batter for each muffin.

Q: Can I make a gluten-free version of these muffins by replacing the all-purpose flour with finger millet flour or almond meal or coconut flour?

A: No it doesn’t work like that . You would have to use Xanathan gum. I haven’t baked this recipe gluten free and have read that simply substituting the all purpose flour with gluten-free flour would not work especially in baked goods which has to rise, like muffins, cupcakes and cakes. Brownies and cookies should not be that much of a problem to bake gluten-free and can be done without xanathan gum too. Gluten-free and egg free is a lot of trial and error method only. But some of the readers did mention that they tried this recipe gluten-free using rice flour and gluten-free mix (which already has the xanathan gum in it). You may try it at your discretion. I will try to bake a gluten-free version shortly and blog about it soon.

Q: Can I just make blueberry muffins without eggs instead of vegan?

A: Certainly you can. Just use dairy milk and if you prefer butter, melted butter instead of oil. One of the readers suggested that the muffins turn out better if oil is used instead of melted butter though.

Q: What oil can I use instead of canola?

A: Any oil of your choice which has a neutral flavor. Peanut oil, sunflower oil, (refined) coconut oil, avocado oil, etc could work on this homemade vegan blueberry muffins recipe.

Q: Would you recommend baking these muffins at 350 F? Will it involve baking for a longer time then?

A: You can try it at 350F but bake it a couple of minutes longer.

Q: Can I bake just 6 muffins?

A: Halving the recipe may not work out always. It’s again for you to experiment and see. Another option is to bake all the muffins and freeze the remaining and use it later. If you decide to halve the recipe and if you are using a 12 cup pan then you will have to fill the rest of the cups with little water so that the muffins will bake evenly and doesn’t get dried out.

Q: Is it okay to use flax seed meal instead of lemon and vinegar? If so, can you please suggest the amount of flax-seed meal?

A: You can try flax seed meal but I’m pretty sure that the muffins won’t be as airy and as light as the ones with lemon and vinegar. You can try blending a teaspoon of flax seed meal with 3 tablespoons of warm water.

Q: I used paper liners instead of greasing the muffin tins. Unfortunately, the muffins stuck to the liners! What do you think happened?

A: There are a couple of reasons for this:

1) If you try to peel off the wrapper while the muffins are still warm
2) If you make it low-fat or fat free 3) If you don’t lightly grease the liners with non-stick cooking spray.

Q: Does the baking temperature or time change if you are using mini muffin tins?

A: The temperature does not change but you need to bake it for a lesser time than you would bake regular sized muffins. Somewhere between 12-15 minutes.

Q: I have baked muffins like in the past and end up with the berries sinking in the bottom. How to avoid it?

A: I have explained it in detail here: Why does fruit sink to bottom of the cake?

Q: What is rice milk? Can I use any other milk instead?

A: Rice milk is derived from cooked white/brown rice. You can use any other non-dairy milk like almond milk, oat milk, hemp milk etc. I personally don’t prefer using soy milk because it gives a sticky texture to the baked goods. For vegan baking my choice is either rice milk or almond milk.

Q: Can I use any other fruit instead of blueberries?

A: Yes you can use any other berries or fruits of your choice. Or even add ons like nuts, chocolate chips, dried fruits etc.

Egg-free Blueberry Muffins

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570 COMMENTS

  1. Michael

    Hello !

    Just made these with wheat flour, came out nice and moist and super delicious!! Thank you !

    • Madhuram

      Thank you, Michael!

  2. Cathy Pelletier

    I have made the vegan blueberry muffins a number of times and like them a lot. I would like to submit the recipe to include in a local fundraising cookbook in Midland Ontario Canada. Would that be ok?

    • Madhuram

      Sure you can use it, Cathy.

  3. Nidhi

    Really good recipe for eggless muffins. Few variations I made were – I had to add more milk and less oven time to avoid drying of muffins during my second batch.

    • Madhuram

      Thank you for the feedback, Nidhi.

  4. Jackie Rios

    So easy and yummy! I used oat milk, the full cup of sugar, and vanilla instead of lemon extract/zest. Husband approved. Will definitely make again.

    • Madhuram

      That’s great, Jackie!

  5. Jen

    Can use whole wheat flour?

    • Madhuram

      Yes, you can, Jen.

  6. Mmm

    These are amazing! I didn’t have lemons or the lemon extract so just used a tsp of vanilla extract, fresh blueberries tossed in flour, and 180g sugar – perfect sweetness and great texture. Thank you for recipe!

    • Madhuram

      You’re very welcome.

  7. Lori Romick

    Absolutely delicious!! I did substitute 1/2 cup of the flour with whole wheat flour and 2 tablespoons ground flax seeds- but this recipe was just what I was looking for. Thanks!

    • Madhuram

      You’re very welcome, Lori.

  8. Cassandra

    I halved the amount of sugar, missed out the lemon zest and lemon extract (didn’t have any) and used extra virgin olive oil, raw milk and frozen blueberries. They were unbelievabley light, fluffy and tasted amazing.

    • Madhuram

      Thank you very much for the feedback, Cassandra.

  9. Laura

    Can I mix these ingredients manually using a whisk or mixing using a stand mixer with paddle attachment is recommended?

    • Madhuram

      You don’t need a mixer for this recipe, Laura. I don’t even own a stand mixer. For all my recipes I either use a normal whisk or electric beater.

  10. Ashley

    These turned out great! I used vanilla extract instead of lemon, and skipped the zest.

    • Madhuram

      Thank you, Ashley.

  11. Mohana

    Hi all it’s my favourite recipe and all my friends absolutely love it. Thank you for this

    • Madhuram

      You’re welcome, Mohana.

  12. Haleh

    Great recipe! Moist inside, crunchy outside. I only made half the recipe so we wouldn’t eat it all:)

    • Madhuram

      Thanks for the feedback, Haleh.

  13. Hema Ramanathan

    Amazing recipe. Followed to the dot and turned out Awesome. Vanished from my tea table within a few minutes. Thanks Madhuram

    • Madhuram

      You’re welcome, Hema.

  14. Janet

    I was excited about making this after reading the reviews, but I ended up being disappointed. I cut the recipe in half and I do understand how to calculate half, lol. The lemon abstract was replaced by vanilla, because that’s what I had. I used organic brown sugar. It took around 40 minutes to bake. The canola oil seemed strong. Any idea where I went wrong?

    • Madhuram

      Sorry to hear that it didn’t turn out good, Janet. 40 minutes is too much baking time. Halving the recipe will be reducing all the measurements into half. It should work out fine. I have done that before. Did you reduce all the ingredients to 50% measurement?

  15. Monika

    I just made these muffins and they were so delicious! It was as if I was taking a bite into the sunshine! The only issue I found was that the blueberries (I used frozen) fell apart in the muffin. What should I have done differently?

    Notes: I made this using whole milk, lime zest, lime juice (2 tsp instead of extract), and frozen blueberries.

    • Madhuram

      Wow! What a creative expression, Monika! Taking a bite into the sunshine! Lovely! Hope you didn’t thaw the frozen berries. Just mix it in a teaspoon of flour and add it to the batter at the very end and give a light twirl with a spatula. Overmixing will mess it up.

  16. Tennessee

    This is a great and easy recipe and it said it made 12 but it has even more than that and it is great because we were out of eggs and I couldn’t find anything except this and it’s a great one , I highly recommend this recipe to anyone

    • Madhuram

      Thank you very much, Tennessee.

  17. Kristina Ray

    Great recipe! I added vanilla extract and some cinnamon instead of lemon zest and I think they turned out well. Thanks!

    • Madhuram

      Thanks, Kristina.

  18. Kelli

    My batter came out very thick. Any suggestions?

    • Madhuram

      The recipe has perfect measurements, but sometimes I think the type of flour we use might slightly affect how much liquid it absorbs. You can try to dilute it with some milk/water.

  19. Melissa

    Thank you for this recipe. Our family is staying in amid the coronavirus crisis and baking is an all time favorite pass time. These muffins are delicious!!! We used King Arthur Gluten free measure for measure flour, olive oil instead of canola oil and hemp milk because our son is nut free. Excellent recipe!!! We will make it again. So good our non food allergy child devoured these. Lol

    • Madhuram

      Thank you very much, Melissa. Stay safe!

  20. shailja

    Hi. Could you please share gram measurements for this? Thanks a lot! really eager to try.

    • Madhuram

      Hi Shailaja, can you please check the baking measurements page for tables to convert the recipe into grams? Thank you.

  21. Madeleine Cornwell

    Madhuram!
    I made this yesterday, and I was so happily surprised at the results. The texture was soft and moist and very flavorful and I didn’t miss the eggs at all. I didn’t have fresh or frozen blueberries, so I used dried blueberries that I soaked in water before incorporating them in the batter. Unfortunately most of them sank to the bottom, but still yummy. I also made some muffin tops, since I doubled the recipe. My husband loved them too, and he’s not a huge fan of sweet muffins. Definitely keeping this in my favorites. I can’t wait to try the spinach banana muffin and prove for myself that I can eat spinach in a sweet food! Thank you so much!

    • Madhuram

      You’re very welcome, Madeleine. When using dried fruits you will have to toss them in flour so that it won’t sink at the bottom. I’m sure you will love the spinach banana muffins!

  22. Anshika Aggarwal

    I think baking soda quantity is too much. Try lessening it.

  23. Angela

    Hi Madhuram! I made these blueberry muffins and they were AMAZING!!! I used thin coconut milk instead of rice milk and distilled white vinegar instead of apple cider vinegar. I used almost 1 full cup of sugar as my blueberries were more on the tarty side. The texture was perfect and the lemon flavour complements the taste of the muffins so well. Thanks a ton for sharing this recipe!!!!

    • Madhuram

      You’re very welcome, Angela. Adding coconut milk is a wonderful variation. Does the muffin smell coconutty? Is it too overpowering or just mild?

      • Angela

        I used store bought coconut milk which is very thick and creamy. So I added water to make it thin ( like the 2nd extract of coconut milk). Not a soul would say that coconut milk has been used to make the muffins! It’s not overpowering at all. It’s too mild that you can’t get the coconutty flavour one bit.
        PS – I forgot to rate the recipe previously so I’m giving it with this comment.

        • Madhuram

          Oh, wow! I will be trying it soon with coconut milk too. I have a couple of cans at home.
          Thank you very much for clarifying and for the rating, Angela. I appreciate it. 🙂

  24. Shirley VanGarde

    Good eggless recipe. Combined dry ingredients and liquids separately, then gently folded together. Made 55 minimuffins perfectly golden at 375F for 12 min, cooked direct in pan no papers. Unexpectedly needed to make vegan muffins with no time to run to store. Used unsweetened rice milk, lemon juice as the acid for the soda, dried cranberries and sunflower seeds instead of blueberries, added some cinnamon and nutmeg. This guest prefers lower sugar so I used 1/2 c and it was fine. Like all eggless muffins, there is extra leavening and the soda flavor comes through. This batch was quickly eaten by those w/o dietary restrictions too.

    • Madhuram

      That’s awesome, Shirley. Thank you very much for the detailed feedback.