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Vegan Blueberry Muffins
4.2 from 96 votes

Vegan Blueberry Muffins

These Vegan Blueberry Muffins are made with a mix of all-purpose and whole wheat pastry flours, baking powder and soda, oat milk and apple cider vinegar, applesauce, cane sugar, vanilla, and fresh or frozen blueberries. The muffins yield a moist, tender crumb with bursts of juicy blueberries and mild sweetness, suitable for plant-based diets and breakfast or snacks.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 12
Calories: 161 kcal
Cuisine: American

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup oat milk
  • 1 teaspoon apple cider vinegar
  • ⅔ cup cane sugar or coconut sugar
  • ⅓ cup applesauce unsweetened; cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen*

Instructions

    Cup of Yum
  1. Preheat oven to 350° F.
  2. Fill muffin tin silicone or paper liners OR spray with non-stick cooking spray (I use coconut oil spray).
  3. Combine the oat milk and apple cider vinegar in a glass mixing bowl, whisk and set aside.
  4. Combine all the dry ingredients (flour, baking powder, baking soda and salt) in a large mixing bowl. Create a well in the middle of the bowl.
  5. Add the sugar, applesauce and vanilla into the bowl with the oat milk. Stir to combine.
  6. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the 3/4 cup of blueberries.
  7. Fill wells of the muffin tin and top each muffin with 3-4 blueberries.
  8. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
  9. Let muffins cool before removing from tin and serving. Muffins are best the day you make them, but leftovers can be kept at room temperature in a covered container for 2-3 days.

Notes

  • For gluten-free muffins, substitute the flours with 2 cups of 1:1 gluten-free all-purpose flour blend.
  • If using frozen blueberries, add them directly to the batter without thawing to preserve their texture.
  • Muffins are best eaten the day they are baked but can be kept at room temperature covered for up to 3 days.

Nutrition Information

Serving 1muffin Calories 161kcal (8%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 1g (2%) Sodium 199mg (8%) Fiber 3g (12%) Sugar 15g (30%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 161

% Daily Value*

Serving 1muffin
Calories 161kcal 8%
Carbohydrates 37g 12%
Protein 3g 6%
Fat 1g 2%
Sodium 199mg 8%
Fiber 3g 12%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.