Vegan Blueberry Muffins (Updated)

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(from 214 reviews)
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 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 got no 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 many variations in using different flavors and ingredients, yet the recipe yields perfect muffins every time. I have used lemon zest, orange zest, orange juice, rice milk, and almond milk for flavorings and 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 if 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.

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 the 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 a 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.


Vegan Blueberry Muffins Recipe

Prep TimeCook TimeMakes
15 Mins22 Mins + 5 Mins Cooling12 Muffins
Vegan Blueberry Muffins (Updated)
4.9 from 214 reviews
It’s unbelievable that these light and airy easy blueberry muffins are made with vinegar and not eggs.
  • 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
  1. Preheat the oven to 400F/200C (see My Notes) for 15 minutes. Lightly grease a muffin tin.
  2. In a medium bowl, combine flour, baking soda, salt, and orange zest.
  3. Combine the sugar, milk, oil, extract, and vinegar in a large bowl. Mix well.
  4. Add the dry and wet ingredients to 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, 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. 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 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 learned 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. Since I knew this trick, I have been following it for my muffin recipes, and it 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. A 3/4th 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 the blueberries you are using are sour.
  3. If using frozen blueberries, thawing is unnecessary. Add it to the muffin batter directly from the freezer, but do not over-mix it, or it will start bleeding. I have tried this recipe with fresh and 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 on the size of the blueberries. 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 used 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 a 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 taken so that the inner white sheet from the skin does not peel away because it will be bitter. Lemon extract is like vanilla, and almond extract is in liquid form. I wouldn’t say that it’s compulsory, but it will give these blueberry muffins a nice flavor 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 the oven and might be the reason for the muffins to sink. Another reason is that you used too much batter for each muffin.

Q: Can I make a gluten-free version of these muffins by replacing all-purpose flour with finger millet flour, 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 that have 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 xanthan gum. Gluten-free and egg free is a lot of trial and error methods 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 xantham 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 that 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 few 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 use 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 using a flaxseed meal instead of lemon and vinegar okay? If so, can you please suggest the amount of flax-seed meal?

A: You can try a flaxseed meal, but I’m pretty sure the muffins won’t be as airy and light as those with lemon and vinegar. You can blend a teaspoon of flaxseed 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 using mini muffin tins?

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

Q: I have baked muffins like in the past and ended 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 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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  1. Kristin

    Incredible recipe! I have used this recipe twice in the past month and both times the muffins baked up perfectly and were absolutely delicious. My family prefers muffins that are not sweet, and I like a blueberry muffin packed with berries; so I used only 1/2 cup sugar and the full 1.5 cups blueberries. We thought the balance of sweetness was very good, while still quite sweet. I might experiment with 1/3 cup sugar next time but worry that might change the baking chemistry too much. Both of my batches used re-hydrated lemon zest. The first batch had vanilla extract and the second had lemon extract, and we slightly preferred the extra lemon flavor of the second batch, as it’s such a great pairing with blueberries. I plan to try orange flavor in the near future. This recipe is definitely a keeper!

    • Madhuram

      Thank you very much, Kristin. As you have noted reducing the sugar too much might also affect the moisture content of the muffin and you might end up with a dryer muffin. Maybe you can add an additional tablespoon or two of milk/water. Just a guess.

  2. Valerie

    Delicious!! I didn’t have any eggs in the house and figured I’d find a recipe and make it work.
    These turned out perfectly, even with me adding some brown sugar since I ran out of white, using milk instead of water, substituting white vinegar for apple cider vinegar (since I didn’t have that either), and with the fruit mix being fresh blueberries, huckleberries, salmon berries, and diced rhubarb.
    I also filled the cupcake liners fully to the top, and with the temperature change they domed and didn’t stick to the pan.
    10/10 for taste and ease of baking, and I’m definitely keeping this recipe for future use!

    (I also doubled it, didn’t seem to affect the recipe at all).

    • Madhuram

      Thank you so much for the detailed feedback, Valerie.

  3. Aimee

    Best muffins ever!! Family went wild over them. I used 1:1 gluten free flour and 3/4 cup of coconut sugar.

    • Madhuram

      Wow! It’s great to know that this recipe works well with gluten-free mix too.

  4. Jessica

    I’m on a fixed tight food budget and can’t afford lemons. Can I substitute lemon juice or leave it out?

    • Madhuram

      Yes, you can omit it.

  5. Cherie' Vallejo

    Uh probably the best blueberry muffins I’ve ever made. I just added zest from a whole orange and used vanilla extract and olive oil. Did a little under a cup of sugar and a cup and half of blueberries. Definitely writing this recipe down.

    • Madhuram

      Thank you very much, Cherie.

  6. Roma

    I halved this recipe and I got 6 muffins and they were beautiful. I used a little less than a 1/2 cup sugar and it was sweet enough for me as I don’t like too sweet.
    I used 1/2 cup blueberry and I thought it was a little too much for 6 muffins. Next time I will use a little less. The muffins were light in texture and delish, definitely a keeper.

    • Madhuram

      Thank you for the feedback, Roma.

  7. Divv

    Love it! Super easy recipe and comes out really well! Thanks

    • Madhuram

      You’re welcome, Divv.

  8. sus

    Can I use Frozen blueberries ?

    • Madhuram

      Yes, you can. You don’t have to thaw. Simply stir in right from the freezer.

  9. Rachel B

    I wish I was able to post pictures with my review. These turned out wonderful! I had some blueberries on hand, which I do not like raw… Thought that I would make some muffins, but realized I don’t have any eggs… This was by far the most appealing recipe that I saw. So glad I went with this one! I did add a little maple syrup to my mixture.

    • Madhuram

      Thank you very much, Rachel.

  10. Leigh

    We have an egg allergy in our house and LOVE these muffins! I usually do orange zest, and split the extract between lemon and vanilla – so nice and fruity!
    We are currently innundated with blueberries – have you tried freezing these muffins??

    • Madhuram

      That’s great to know, Leigh. I have not tried freezing these muffins, but I think you should be fine.

  11. Ruth Kabassu

    They were so delicious, thank you for this wonderful recipe

    • Madhuram

      You’re welcome, Ruth.

  12. Manjree

    Great recipe!
    Just one hiccup I faced, my muffins got a bit dry but the leftover batter that I put in a small rectangular tin (along with muffin tin) gave super soft n moist cake..
    I first baked at high temp of 200deg(the batter puffed up real nice!) , then after 15 mins brought it down to 180deg.
    Total time was 30 mins.