Vegan Blueberry Muffins (Updated)

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(from 196 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, 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.


Vegan Blueberry Muffins Recipe

Prep TimeCook TimeMakes
15 Mins22 Mins + 5 Mins Cooling12 Muffins
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.
  • 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 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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Tried this recipe? Click on stars to rate:


  1. Sherry Lee

    Just made these yummylicous muffins! So glad I found this recipe.

    • Madhuram

      Thanks for the feedback, Sherry Lee.

  2. Chickpea Express

    I made a healthy low sugar version of these blueberry muffins and I find using turbinado sugar on top makes them look like Tim Horton’s style muffins! I also find increasing the blueberries to about 3 cups makes them look like blue tie dye muffins!!If you’re interested in making a healthier version of these muffins, check out my plant-based recipe!!

  3. Jen

    This is delicious! I didn’t have any zest available, so I increased the amount of blueberries to 2 cups. Thank you so much for sharing this yummy recipe – will definitely make it again!

    • Madhuram

      You’re very welcome, Jen.

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  5. Diane

    My kids read about blueberry muffins in a book and requested I make some. They loved this recipe!

    • Madhuram

      Thanks, Diane.

  6. Shauna

    I made these today and despite reducing the temperature they got all dark brown and crispy. I think it’s rather the batter recipe. Wouldn’t recommend this recipe.

    • Madhuram

      I’m sorry you did not get it right, Shauna, because this is one of the best recipes on the blog and I have made it so many times and others too. Not sure where it went wrong for you.

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  8. Josette

    I loved these. I subbed coconut sugar, coconut oil, whole-wheat/wholemeal flour because that’s what was in my pantry try. I’m going to make them again and add some mashed banana and further reduce the sugar and see if that works. Thank you.

    • Madhuram

      You’re very welcome, Josette.

  9. Wendy

    Made these today and they turned out well. I used lemon juice instead of vinegar and 2 cups of blueberries. They are very sweet and I may reduce the sugar to 1/2 cup next time. Lovely vegan recipe I’ll adapt for many different kinds of muffins.

    • Madhuram

      That’s great, Wendy! Thanks for trying the recipe.

  10. Nils Wildman

    I make these all the time. Sometimes I change things, nothing extravagant. Just different berries or orange instead of lemon, etc… Always comes out perfect. I like them fresh, when they are slightly crunchy. I also like them soft and squishy. I would eat them with green eggs and ham.

    • Madhuram

      Thank you very much for the feedback, Nils.

  11. Adia

    My son and I just made these this morning. Dairy does not sit well with me so iam glad i saw this non dairy recipe. I made a few changes to mines though. I added 1/4 cup almond milk 1/4 water, less oil and added water to make up for the remaining oil the recipe called for. (I don’t like alot of milk & oil in my baked goods). Use vanilla extract instead of lemon, used lemon juice instead of vinegar. Also added 2 huge tablespoons of unsweetened applesauce. Since my batter was on the more liquidy (i think i just made up that word) side due to the applesauce i added 1/2 flour to thicken. Baked for 40 mins. Soo moist and Delicious! Thank you for sharing this recipe☺ Hint: applesauce was used as a binder, just in case it was going to be crumbly

    • Madhuram

      Hi Adia, great job on the variation to suit your needs. I’m glad that the muffins turned out good even after all those changes. Thank you very much for the detailed feedback.

  12. Devena

    Made this recipe with applesauce, orange peel and walnuts. They are amazing! Thanks for taking the time to create and share. I have a pic on FB with the muffin broke into to show how moist and beautiful they baked.

    • Madhuram

      You’re very welcome Devena.

  13. Lisa

    I made these and after baking they finished product had that distinct apple cider flavor to it. It was a bit off putting for me. Am I doing somthing wrong with the portions or is this normal of apple cider vinegar to have a kind of funk to it post baking?

    I cant tell if it’s me or the vinegar.


    • Madhuram

      Usually the flavor of apple cider vinegar is completely masked in most of the recipes. It almost never shows up post baking but sometimes it does happen especially if you eat it immediately after baking. If you give an hour or two it would be alright.

  14. Jackie Browne

    I use rice milk all the time in cooking but am concerned about food poisoning. Especially if I have made my own rice milk

    Is it safe to use rice milk and then leaving muffins to be eaten several days later? I thought rice was a big cause of food poisoning


    • Madhuram

      As long as it is stored properly (in the refrigerator/freezer if you plan to eat it after a few days) it should be fine.

  15. Patrick

    I used a mix of almond, whole wheat and oat flour, coconut oil and coconut sugar. Turned out good.

    • Madhuram

      Thanks for the feedback, Patrick.

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  17. Elspeth Shepherd

    Absolutely delicious! I made 2 substitutions based on what was in my pantry:
    Instead of 1 cup of sugar, I used half a cup of maple syrup (all I had)
    Instead of canola oil, I used coconut oil
    And to balance out the lack of sugar, I used oat milk (very high in sugar)
    I doubled it, and put half of the batter in a cake pan, and baked it just a little longer than the muffins.
    This recipe is amazing! My suspicious-of-all-vegan-things Sunday school class absolutely loved them.

    • Madhuram

      Wow! Thank you very much for the feedback and kudos to you for making it with what was available in your pantry and yet getting it right.

  18. Mary K.

    I didn’t have all ingredients listed but I still wanted to try the recipe. I followed as closely as I could and the muffins turned out very good, although a little crumbly….could be because I couldn’t wait for them to cool down and they were too hot to eat! lol
    I’m giving the changes made only to show others who also may not have these around, that they can still give this recipe a go.
    I used Unbleached All Purpose flour only. I used organic cane sugar and maple syrup. I had no nuts on hand at all so used only raisins. I had no flax and didn’t need to add more flour. All measurements remained the same.
    What I did do was whisk the oil, sugar and syrup first then added the almond milk and whisked some more so that the sugar can melt. I dumped all the dry ingredients in, mixed, and because as some other comments mentioned it was a little loose, I just let it sit for a couple minutes. The mix thickened and was perfect to pour into muffin tin. I got 12 regular-sized muffins.
    I’ll be making these again!

    • Madhuram

      That’s wonderful Mary. Good to know that the recipe turned out great even after all the changes you made. Thank you very much for the feedback.

  19. Michelle

    This has been my go to recipe for muffins for years! Today for the first time I substituted a GF baking mix for the flour and they turned out just as good as usual. I was happily surprised. Thank you for all the hard work you do on this blog!

    • Madhuram

      Wow! That’s great to know Michelle. I’m also going to try it now. Thanks for the feedback.

  20. Jen

    Just made a batch, had to change a few things but kept to the same measurements, frozen cherries, olive oil, soy milk, I only had one lemon and used raw sugar, kept to your, Not a whole cup of sugar, cooked these for about 25 mins on 190 cell, Result, delicious. Thank you

    • Madhuram

      You’re very welcome, Jen. Frozen cherries! Sounds yum!

  21. Kathryn

    Lovely! Just made these with almond milk instead of soy, a teaspoon of vanilla essence instead of lemon, and substituted half the flour with rice flour. Also used an extra half cup of blueberries as I like more of them in my cupcakes. Thanks so much for this recipe, this is one I’m going to save and make again!

    • Madhuram

      You’re welcome, Kathryn.

  22. Katherine

    Do you know how you get that moist top on muffins? I was thinking maybe painting a simple syrup on top after they are done. Any idea’s?

    • Madhuram

      That’s not necessary especially for this and other fruity muffin recipes is my opinion, Katherine because I feel these muffins are generally moist.

  23. Brianne

    Would you mind sharing the exact brand and type of rice milk you use? I don’t want to risk messing up what sounds like a perfect recipe! Thanks very much!

    • Madhuram

      I’m pretty sure it was Rice Dream.

  24. Teody Samson

    I followed the recipe exactly. They came out fantastic. As someone who is trying to go vegan, I search for delicious and nutritious recipes. This takes the cake or shall I say muffin!

    • Madhuram

      Thanks for the comment, Teody.

  25. CThuggy

    Absolutely amazing! Ate 9 in two days.
    Used 1/2 less sugar and 2 cups blueberries and zero lemon (filled all the way to the rim, i like um big;)).
    Otherwise exactly how the author did.

    • Madhuram

      That’s awesome!