These soft and fluffy vegan blueberry muffins come together with basic ingredients you likely already have. With over 200 five-star reviews, this might just be your new go-to muffin recipe!
This has become my go-to recipe for muffins! I've made many variations (blueberry, chocolate chip, cranberry, etc.) and they always come out great. You don't miss the eggs at all - I eat baked goods with eggs sometimes and you really can't taste the difference with this recipe! ⭐⭐⭐⭐⭐
- Ali
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This vegan blueberry muffin recipe is adapted from The Joy of Vegan Baking, with a few variations of my own. I can confidently say it’s one of the best eggless muffins you’ll ever bake. Using vinegar instead of eggs gives these muffins an incredibly light and airy texture—almost like angel food cake!
I’ve made these muffins many times, experimenting with different flavors and they always turn out perfect, but my favorite version is with orange flavoring—it pairs wonderfully with blueberries. If you love this combination, you might also enjoy my Orange Blueberry Bread and Eggless Bluberry Scones!
For a healthier take, I have another version of these Whole Wheat Blueberry Muffins made with whole wheat pastry flour, flax meal, and maple syrup—perfect for a more wholesome treat!
Why You'll Love This Recipe?
Light, Fluffy, and Perfect Every Time – These eggless blueberry muffins have an incredibly soft and airy texture, thanks to a simple egg-free method using vinegar. No dense or gummy results—just bakery-style perfection with every batch!
Easy, Customizable, and a Great Base Recipe – This recipe is simple to follow and works beautifully with different flavors like lemon, orange, or classic vanilla. It’s also versatile when it comes to non-dairy milk—almond, rice, or oat milk all work well. Plus, it’s a great base for any eggless or vegan muffin, allowing you to add chocolate chips, nuts, or other fruits to make it your own!
Ingredients and Substitutions
These vegan blueberry muffins come together with simple pantry staples—nothing fancy or hard to find. Each ingredient plays a role in creating the perfect texture and flavor. Below, I’ll go over some key ingredients and possible substitutions to help you customize the recipe to your liking.
- All-Purpose Flour – Provides the perfect structure for soft and fluffy muffins. You can also use a measure-for-measure gluten-free baking mix to make these gluten-free and vegan. For a healthier option, whole wheat pastry flour works, though it may result in a slightly denser texture.
- Orange Zest – Adds a bright, citrusy flavor that complements the blueberries beautifully. You can swap it with lemon zest for a slightly different twist or leave it out for a more classic blueberry muffin.
- Non-Dairy Milk – Helps create a smooth batter while keeping the muffins moist. Almond, rice, oat, or soy milk all work, though soy milk can sometimes create a firmer texture. If you’re making eggless blueberry muffins (not necessarily vegan), you can use dairy milk instead and keep the rest of the ingredients the same.
- Oil – Adds moisture and helps keep the muffins soft. I usually use sunflower or avocado oil for baking since they have a neutral flavor, but any light, neutral-flavored oil will work. Half the quantity of oil can be substituted with unsweetened applesauce to make low fat blueberry muffins.
- Vinegar – Acts as an egg replacer by reacting with baking soda to create lift and softness. I personally prefer apple cider vinegar in baking recipes because it doesn’t leave an aftertaste or smell, but white vinegar works as well. Lemon juice can also be used instead of vinegar but double the quantity because its less acidic.
- Vanilla Extract – Enhances the overall flavor, adding a warm sweetness. You can swap it with lemon or orange extract for a citrusy touch.
- Blueberries – The star ingredient! Both fresh and frozen blueberries work well. If using frozen, don’t thaw them before adding to the batter to prevent excess moisture.
A full ingredient list with exact amounts can be found in the recipe card below.
Step-by-Step Instructions
Here is the step-by-step pictorial recipe on how to make fluffy vegan blueberry muffins from scratch:
Step 1: In a medium bowl, combine flour, baking soda, and salt.
Step 2: In a small bowl toss blueberries with a tablespoon of flour and set aside. This prevents the blueberries sinking to the bottom of the muffins.
Step 3: In another large bowl combine the sugar, milk, oil, extract, orange zest, and vinegar. Mix well.
Step 4: Add the dry mix into the wet ingredients to stir until just combined. Don't over-stir.
Step 5: Gently fold in the berries using a rubber spatula.
Step 6: The vegan blueberry muffin batter is ready.
Step 7: Fill the muffin tins about ⅔rds full.
Step 8: Bake at 400F for about 8-10 minutes, reduce the temperature to 375F and bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Remove the pan from the oven and let it cool for 5 minutes on a wire rack. After that remove the muffins from the tins and let it cool completely.
Step 10: Enjoy the tasty and flavorful eggless blueberry muffins with hot coffee!
Recipe Tip
How to Get Bakery-Style Domed Muffins?
Muffins are usually baked at 350°F (175°C) for about 22-25 minutes, but if you want that beautiful, bakery-style dome, a little trick makes all the difference. Start by baking at 400°F (200°C) for the first 8-10 minutes, then reduce the temperature to 375°F (190°C) and continue baking for another 12-15 minutes, or until a toothpick inserted in the center comes out clean. The initial high heat helps the muffins rise quickly, creating that perfect domed top!
This timing works for regular-sized muffins. If you're making mini muffins, you can still follow this two-temperature method, but the baking times will be much shorter. Keep an eye on them to prevent overbaking!
How to Store Vegan Blueberry Muffins?
To keep your muffins fresh and maintain their texture, follow these simple storage tips:
- At Room Temperature – Store in an airtight container for up to 2 days. Placing a paper towel at the bottom of the container helps absorb excess moisture.
- In the Refrigerator – Keep in an airtight container for up to 5 days. Bring them to room temperature or warm them slightly before eating for the best texture.
- In the Freezer – For the best results, wrap each muffin individually in plastic wrap before placing them in a sealed bag or container. This prevents freezer burn and keeps them fresh for up to 3 months. When ready to eat, thaw at room temperature or microwave for 20-30 seconds.
Recipe FAQs
Overmixing the batter can lead to dense muffins. Stir until just combined—it’s okay if there are a few lumps. Also, make sure your baking soda is fresh for proper leavening.
Blueberries are heavy and contain moisture, which can cause them to sink as the batter bakes. To prevent this, toss the blueberries in a little flour before folding them into the batter. This helps them stay evenly distributed throughout the muffins. I’ve also written a detailed post on why fruit sinks in baked goods—check it out for more tips!
Use high-quality parchment paper liners or lightly grease the muffin liners before pouring in the batter. Let the muffins cool slightly before peeling off the liners
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Recipe
Vegan Blueberry Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 and ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon orange zest or lemon zest
- ¾ to 1 cup granulated sugar
- 1 to 1 and ½ cups fresh or frozen blueberries
Wet Ingredients
- 1 cup non-dairy milk non-dairy milk
- ⅓ cup oil any neutral flavor oil
- 1 teaspoon vanilla extract or orange extract
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 400F/200C (see My Notes) for 15 minutes. Line the muffin tin with paper liners and lightly grease it with non-stick cooking spray.
- In a small bowl toss blueberries with a tablespoon of flour and set aside. This prevents the blueberries sinking to the bottom of the muffins.
- In a medium bowl, combine flour, baking soda, and salt.
- In another large bowl combine the sugar, milk, oil, extract, orange zest and vinegar. Mix well.
- Add the dry mix into the wet ingredients to stir until just combined. Don't over-stir.
- Gently fold in the berries using a rubber spatula.
- Fill the muffin tins about ⅔rds full.
- Bake at 400F for about 8-10 minutes, reduce the temperature to 375F and bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let it cool for 5 minutes on a wire rack. After that remove the muffins from the tins and let it cool completely.
My Notes
- I have made this recipe multiple times and sometimes I mix all the dry ingredients together including the sugar, make a well and add in the wet ingredients one after the other. This method works too.
- I usually use ¾ cup of sugar for a lightly sweet muffin, but if you prefer a sweeter, more traditional bakery-style muffins, you can increase it to 1 cup. Adjust to suit your preference!
- I prefer using 1 cup of blueberries, especially if they’re on the larger side, as I don’t like too many berries in each bite. If you love more bursts of blueberry flavor, you can increase the amount up to 1½ cups based on your taste!
- If using paper liners, lightly grease them with cooking spray to prevent sticking. Also, let the muffins cool completely before peeling off the wrapper for a clean release.
Lottie says
These muffins were insanely good! I used whole milk, but otherwise left the recipe the same. I was honestly really skeptical but this will now be my go to recipe!
Madhuram says
Thank you very much, Lottie. You can use this as a base recipe to bake a variety of muffins.
Dee says
Hi Madhuram, I don't usually post comments on public forums but I felt so compelled to do it because I wanted to say a big thank you for this recipe! After so many years of baking non-vegan goods, I finally stepped out of my comfort zone to try vegan baking for the very first time (due to health reasons). Your recipe is so easy to follow and the muffins turned out wonderful - only thing was that the texture turned out a bit too crumbly and the sides stuck to the muffin liner; I wonder what I may tweak next time? In any case, I didn't expect to feel such an immense sense of achievement so thank you once again, with much love! :))
Madhuram says
Thank you very much Dee for your lovely feedback. I totally relate to your immense sense of achievement because that's how I feel each and every time I succeed in baking eggless/vegan treats. So happy for you and thank you for sharing your joy with me. Regarding the crumbly texture, maybe try reducing the vinegar by a little bit and hope you greased the muffin liner with non-stick cooking spray. Also leave it for about an hour or so before removing the muffins from the liner so that it doesn't stick. Hope this will solve the issue.
MJ says
Gorgeous. Have them in the oven currently and I can see they are rising very well.
Followed the recipe but did use whole milk rather than plant based milk and used white vinegar as didn’t have apple cider, so fingers crossed. Probably be the best muffins i’ve made!
Thank you for your recipe xx
Madhuram says
You're most welcome, MJ. These vegan blueberry muffins turn out awesome regardless of the type of milk or vinegar you use. So I'm sure it is going to be the best muffins that you have ever made. Happy baking!
Evelyn says
Can I use self rising flour in this recipe?
Madhuram says
I have not used self rising flour in this recipe, Evelyn. It might work. If I had to bake I would omit the baking soda and replace the all-purpose flour with self rising flour. Maybe try halving the recipe and bake just 2 muffins. See how it turns out. If you are not satisfied you can salvage the batter by making pancakes.
Hemi says
Thank you for this recipe, the muffins came out perfectly! I want to make a date and walnut eggless muffin, how can I modify this recipe using dates and walnuts? Thank you
Madhuram says
You're welcome, Hemi. Thank you very much for the feedback. You can replace the 1.5 cups blueberries with chopped dates and walnuts. It should work.
jjjeanie says
Can I sub buttermilk for the milk?
Madhuram says
Yes, you can. In fact the milk and vinegar combination is a substitute for buttermilk to make it vegan. So if you are using buttermilk you can omit the vinegar.
Linda says
Very good recipe. I used frozen blueberries and orange zest. Delicious. Also made the jumbo muffins. They raised perfectly. Want to try these with pecans and maybe chopped dates! Think this is a good basic eggless recipe thank you.
Madhuram says
Thank you very much, Linda. Yes, this recipe is versatile that you can make your choice of variations.
Michelle says
Tried with Self raising Gluten free flour, Koko unsweetened non-dairy milk. They were fluffy but very chaulky, I think because of the “milk”. Next time will increase sugar and try either oat milk or lactose free. We’re lucky enough to have an egg wheat and dairy intolerant toddler who love blueberry muffins! I ate two but kids didn’t get past first bite.
Madhuram says
Mmm..not sure about either of the ingredients. Gluten-free and egg-free is always a trial and error method of figuring out in my opinion. Better luck next time, Michelle.
Manu S says
Best muffins hands down !! I tried with dairy instead of non dairy keeping all the other ingredients same and it was still amazing !! None of the cakes and muffins I ever made were this fluffy!
Thank you so much for the wonderful recipe
Madhuram says
You're most welcome, Manu.
Sanony says
Is the batter supposed to be lumpy? It says not to overmix, hopefully its supposed to be?
Madhuram says
Few small lumps are ok. It will dissolve while baking.
Ali says
This has become my go-to recipe for muffins! I've made many variations (blueberry, chocolate chip, cranberry, etc.) and they always come out great. You don't miss the eggs at all - I eat baked goods with eggs sometimes and you really can't taste the difference with this recipe!
Madhuram says
Thank you very much for the feedback, Ali. I'm happy that you like these muffins.
Kp says
Amazing super easy and simple recipe. Muffins turned out the way shown in pic. ❤️ Must try ,
Madhuram says
Thank you very much for the feedback, KP.
Kristin says
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 says
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.
Valerie says
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 says
Thank you so much for the detailed feedback, Valerie.