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 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.

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 217 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 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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651 COMMENTS

  1. Natasha

    Excellent recipe.

  2. Mona

    Hey,
    I tried thsi today and it was good. I did however noticed little bit after taste of Soda. Let me know if you have tried flax seed instead of soda. My Son does not eat chocolate flavor so I am looking for muffin with seeds and no chocolate.

    Thanks
    Mona

    Thanks for trying the recipe Mona. Sometimes I too have experienced the after taste from baking soda. Some of the reasons may be that the baking soda was not mixed together with the flour properly or if it’s nearing or past the expiry date. Go through the recipe index and you should be able to find some non-chocolate cupcakes/muffins, like the strawberry cupcake, banana carrot muffins, apple raisin muffins, pear and oat bran muffins etc.

  3. Scott

    These turned out great! My variation was to use dried cranberries and orange zest. Very tasty and I can share them with the folks from India I work with who don’t eat eggs! Win/Win.

    Thank you very much Scott.

  4. baking in boston

    These are wonderful! I’m baking for a three-year old with an egg allergy and one-year old with a dairy allergy.

    I used fresh tiny wild Maine blueberries and soy milk, and made them as mini muffins. So light and lovely – thank you! I have gotten lots of good recipe ideas from your site.

    Thanks for trying the recipe and for the feedback.

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  6. bella

    Well i tried it in a loaf pan like someone else said.. i’ve had it on for like almost 45 mins and my insides are still doughy… not sure.. i have a brand new maytag energy efficient stove.. have all the temps right.. but ya.. my tops are burning and the blueberries too..

    Hmm…can’t guess what could be the problem.

  7. Sonal

    Madhu,
    I made this but in a loaf pan. It turned out really great. Everyone loved it. It was very berry. 🙂 Thx for wonderful recipes..i can’t stop trying from ur blog.

    You’re welcome Sonal. You should try the Low Fat Blueberry Coffee Cake too. I’m sure you would love it.

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  9. suma

    😛 🙂 this is a wonderful and very easy recipe.DELICIOUS is the only word that comes to my mind.I tried it and believe me its worth it. ❗

    Thanks for trying it Suma.

  10. Jana

    These were outstanding! My son has an egg allergy and we have tried various egg-free recipe. Hands down this is our favorite!! We left out the lemon based on preference. EXCELLENT!

    Thank you so much for trying it Jana. I think you would love the vegan strawberry cupcakes too. It’s more or less the same ratio of flour etc but using strawberry puree instead of blueberries
    .

  11. Swetha

    I tried these eggless blueberry muffins with vinegar. I just added 11/2 very ripe bananas in additiion to the recipe above. Instead of 2 cups all purpose i used 1 cup whole wheat and 1 cup all purpose flour. It still turned out awesome. simply superb and moist and fluffy. How can I ever thank you??? Still thanks a ton:-)

    You’re welcome Swetha. Thank you for trying the recipe.

  12. Nothing Fancy

    I made these muffins last night and they are simply delicious! My son is allergic to eggs. His class at Preschool is having blueberry muffins for snack today and I didn’t want him to feel left out, so I found your recipe and tried it. I just know he’ll enjoying having the same snack as everyone else. The muffins are so delicious, I see no reason to bake any other kind again! I froze the rest of the batch, so I’ll have them on hand to send to preschool with my son. Thank you!

    Thank you for trying out the recipe. You should get Joy of Vegan Baking and try the other recipes too. Most of them are pretty straight forward and don’t require a trip to specialty stores to buy the ingredients for the recipe.

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  14. Gretchen

    These really are unbeleivable and I’m very picky 🙂

    I just used lemon juice and left out the zest. I used 2 cups blueberries because I love my muffins loaded!

    Thank you!

    You’re welcome Gretchen and thank you for trying the recipe and for the feedback.

  15. jayasri

    hi, was this the one you wrote about in my blog…, this looks quite delicious, I must try this and see how it goes! and some of the comments are useful to know that you can substitute and do lot of variations as well, this is so interesting…., I must leasurlily sit and go through all your baking recipes 🙂

  16. Vicki

    What a great recipe. The muffins are so light and delicious and they look beautiful. My son has egg, dairy and wheat allergies so I substituted (1) cup white rice flour, (1/2) cup garbanzo bean flour and (1/2) cup tapioca starch for the all purpose flour and they turned out wonderfully. Thank you so much for this fabulous recipe!

    Thanks Vicki for the information. It’s great to know that this recipe can be made gluten free as well.

  17. Kalyani

    I tried these muffins and they are so moist and wonderful.. Thx much for all your eggless recipes.. 😀

    You’re welcome Kalyani.

  18. Elizabeth

    Madhuram, thank you SO much for this recipe! I just made a batch of these muffins (I used oat milk) and they are delicious! My three-year-old is devouring one right now. At our house we recently started avoiding eggs/soy/dairy, which makes baking so difficult. I am so thrilled that now I can make muffins for the whole family again. thank you!


    You’re welcome Elizabeth. Try recipes from the Joy of Vegan Baking, there are a lot of stuff which you can try with good results.

  19. sai

    Thanks madhu for ur immediate response. where do i get the lemon zest by the way.

    Hope u are settled and feel at home in ur new place.

    Sai, you don’t buy it, but make it yourself from the lemon/orange. Simply grate the outer skin of a lemon/orange using a very fine grater. Be careful not to go deep (avoid getting the white layer) because it will be very bitter. Check this video for the how to.

  20. sai

    i dont hv lemon zest. can i use just lemon juice?

    Sai you can omit it. I won’t recommend using lemon juice as well as vinegar because it would affect the texture of the muffins.

  21. Johnny's Mom

    Sorry about the double post earlier. 😮 Just wanted to let you all know Johnny and i made the muffins this evening.
    We did line the muffin tins with papers and used the lemon zest and extract mentioned in the recipe. I used only 3/4 C sugar and the result was absolutely WONDERFUL!! What beautiful muffins they cooked up to be….but even better was the way they taste.The 4 yr old loves them!!! And asked me to hide them from his older brother so he wouldnt eat them all!!Thank you so much again. this recipe is a keeper 🙂

    That’s ok JM. Thank you very much for the feedback.

  22. Johnny's Mom

    Bought blueberries today..can’t wait to make the muffins tonight! :mrgreen: My 4 yr old is so excited he cant wait has been begging me to make him muffins. But finding a good recipe with no dairy or eggs can be difficult.
    We already use your Chocolate Chip cookie recipe and the whole family loves them! Thank you for the wonderful recipes!! When i bake these goodies its great to know my son is not missing out because of his dairy,egg and nut allergies!

    You’re welcome Johnny’s Mom and thanks as well for the feedback.

  23. Johnny's Mom

    I am so excited to have found this recipe my 4 1/2 yr old keeps asking me for muffins… but he is allergic to dairy, eggs and peanuts. I use your chocolate chip cookie recipe for him all the time and everyone in the house loves them!!
    I can’t wait to bake these for him and surprise him with them this week.
    Thank Madhuram for your wonderful recipes and making my 4 yr old feel like he gets to eat the same wonderful things he sees others eatting! So appreciated 😀

    Thank you very much Johnny’s Mom. I’m really very glad that your kid need not feel deprived anymore.

  24. Jenna

    I just made these, but I used raspberries, my fav berry, plus I added walnuts as I need the protein ( I am Vegan) so I used soy milk and soy flour. I also used Splenda sweetner in place of sugar (high glucose levels),, They taste delicious,,BUT,,and this has happened to me before with Vegan type muffins,,,; the batter was vey thick, almost a paste, I didnt dare add more milk after it was all mixed. Anyway the appearance is like uneven lumpy dumps,,lol, not the beautiful round, cup cake shape you have! Any hints??

    Jenna thanks for trying the recipe. The batter was not as thick as you have mentioned. Maybe soy flour absorbs more moisture than all purpose flour. It’s my guess. So try adding 1/4 cup extra liquid while using soy flour next time.

  25. Zankhna

    I tried this recipe and was absolutely satisfied with the results; moist, soft and very flavorful muffins. These are the best eggless muffins I’ve ever baked. This is a must-try recipe!

    Thank you very much for the feedback Zankhna.