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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  4. Natalie Caviness

    These muffins turned out delicious. Everyone that had one raved over them.

    • Madhuram

      Thank you for trying the recipe, Natalie.

  5. reb

    There isn’t a basic print recipe button…

  6. Mike

    Our son has an allergy to eggs and finding good eggless recipes for baked goods has been challenging. I followed the recipe substituting only for real milk and these turned out great. Super fluffy, moist and delicious. I’d put these up against any egg based muffin any day! Thank you, this one is a keeper.

    • Madhuram

      You’re welcome, Mike. Thanks for giving the recipe a try and for your feedback too.

  7. Eva

    Just WOW! You said fluffy & they really are!! The absolute BEST MUFFINS I’ve ever made

    • Madhuram

      Thank you, Eva.

  8. Rhonda Morris

    This is a superb recipe, I added a streusel topping. The muffins came out magnificent!

    • Madhuram

      Thank you for the feedback, Rhonda.

  9. Bhargavi

    This is the best eggless muffin recipe I have ever tried! I used blueberries and bananas + chocolate chips as my two flavours and they came out so fluffy.

    • Madhuram

      Thank you for trying the recipe, Bhargavi.

  10. Amy C

    I am having a brunch kitchen tea (bridal shower) for my daughter, and we have a few vegans who will be attending. I’m trying to have several options which can be enjoyed by everyone rather than this small section is for the vegans and the rest is for everyone else. I tried this recipe this morning – halving it in case it was a disaster so I wouldn’t waste ingredients. Wow, just wow! I am delightfully surprised and kind of wish I had made the full recipe! These are light and bursting with flavour! I’ll be making them as mini-muffins for the tea. The recipe is printed and already filed in my binder of keeper recipes. Let me say, it takes a good recipe for that to happen. Thank you so much for a fantastic recipe. I wish I could give higher than five stars! Now I’m off to look at more of your vegan recipes.

    • Madhuram

      Aaww…thank you very much, Amy C for your kind words and lovely feedback. Best wishes to your daughter.

  11. Abigail Padron-Preciado

    Oh my goodness! I just made these for me and my family and they love them! I wanted to make blueberry muffins, but we did not have any eggs. So I found this recipe and made these instead. My mom and dad said that they were irresistible. Mines literally came out how the photo came out, PERFECT! Thank you so much for this, will definitely write this recipe down! 😀

    • Madhuram

      You’re very welcome, Abigail. Thank you for trying the recipe.

  12. Jess

    I am not vegan, but made these for a friend who is allergic to eggs. Turns out they are the best muffins I ever made! This will be my new go to recipe for blueberry muffins, regardless if the crowd is vegan or not!

    • Madhuram

      Thank you very much for the feedback, Jess.

  13. Parth

    Thank you so much for this recipe! This was hands down the best muffin I’ve ever had, I ate five for breakfast and was so full that I couldn’t eat lunch, and I ate two more for dinner!

    • Madhuram

      Thank you very much for the feedback, Parth.

  14. Mich

    This recipe is absolutely amazing. My family loved it. I’m looking forward to trying more of your recipes. Thanks

    • Madhuram

      You’re very welcome, Mich.

  15. Panna

    Hi Madhuram,
    I have been following your recipes for a long time, more than 10 years. I should tell you, these are the best muffins I tasted. I still use your temparature trick for other muffin recipes too.

    And one time I ran out of All purpose flour and substituted it with bread flour. All 2 cups of it. They were still the best. I actually prefer the version with bread flour as it gives substantial bite like an egg muffin but still airy and light.

    Cheers and Best wishes!

    • Madhuram

      Thank you very much for the lovely comment, Panna. That’s a great tip on using bread flour.

  16. Heather

    WOW these are good. And you were not kidding about the blueberry amount. I used 1.5 cups are the muffins were so moist with blueberry I could hardly get them out of the tin! They tasted incredible though, and the color on them was gorgeous. I will definitely make again with only 1 cup of blueberries!

    • Madhuram

      Thank you for the feedback, Heather.

  17. Maria del Mar


    Will this recipe work if I sub the all purpose flour with white whole wheat flour? The King Arthur one says its a 1:1 ratio.

    Btw, I’ve made these muffins exactly as the recipe says and they’re amazing, the best blueberry muffins I’ve ever had. Thank you.

    • Madhuram

      Yes, it will work, Maria. Thank you for the feedback.

  18. Medina Gregory

    These are great with cranberries in place of the blueberries, too.

    • Madhuram

      That’s nice to know, Medina. Will try it one of these days. Thank you.

  19. Sadaf Nawaz

    Thank you for the amazing recipe. The muffins turned out great except that the muffin were bit dry especially the top. What can be the reason?

    • Madhuram

      You’re welcome, Sadaf. Maybe you can try baking it for a couple of minutes less than the time specified.

  20. Tonya Bosher

    I have made this several times, awesome, thank you! I have had success with 2 cups of oat fufu(flour) and 2tsp baking soda & 1/2 salt, I didn’t get the dome shape, but it is gluten free!

    • Madhuram

      Thank you, Tonya. Yes, gluten-free muffins are tricky.

  21. Bec

    Wow! These muffins are actually SO good. I was searching for an egg-free muffin recipe for my son’s lunchbox and stumbled across them by chance. I am so glad I did! They rise perfectly using your temperature method. Thank you so much 🙂

    • Madhuram

      You’re very welcome, Bec.

  22. Rose

    Fantastic recipe with brilliant and complete explanations – thank you
    I wanted to try making muffins (visitors!) but had no eggs. That’s because I’m allergic to them. What to do? Yay the vegans And Willy’s Apple Cider Vinegar with Mother!
    I tried making 2 batches – raspberry (following your instructions absolutely) and Mediterranean savoury. I used melted butter instead of oil.
    Your instructions are spot on, perfect – they worked.
    Muffins are cooling; I’ve tried one of each and I think the visitors will be amazed. They are so light and so fluffy and rose beautifully. Thank you

    • Madhuram

      Wow! Thank you very much Rose for taking your valuable time to leave such detailed feedback! I’m glad that you got both the variations spot on. Now I can’t wait to try your Mediterranean savory version.

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  24. Tahira Akhtar

    Hi I was wondering if they will work with oat flour to make them suitable as breakfast muffins? Or maybe a mixture of white flour and oat flour? Thanks in advance

    • Madhuram

      It won’t work with just oat flour alone because it’s gluten free and you won’t get enough rise in the muffin. You can replace the all-purpose flour with whole wheat pastry flour and a very small portion of oat flour mixed with white/wheat flour might work.

  25. Gitaben Kumar

    Hi can I used normal plain flour

    • Madhuram

      You can use, Gitaben.