There’s nothing quite like a classic blueberry muffin, wouldn’t you say? These vegan blueberry muffins are tender, fluffy, moist, flavored with a hint of lemon, and filled with fresh, juicy blueberries in every bite.
What’s required for this recipe? Simple, everyday ingredients you likely already have in your kitchen.
They’re perfect to enjoy as a part of your morning breakfast, or as a midday sweet treat!
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Important tips
- For tender, light muffins, be sure not to over-mix the batter! Mix just until combined, and gently fold in the blueberries. Over-mixing muffin batter can cause the muffins to be tough, and bake unevenly.
- For ease and evenness, use an ice cream scoop or a measuring cup to scoop up the batter and transfer it to the muffin tray.
- Bake the muffins on the center rack of your oven.
- To know they’re done, check by poking through the center of a muffin with a toothpick. If wet batter comes out, they’re not done yet! The toothpick should come out clean, or with a few crumbs sticking to it.
- Toss your blueberries in rice flour before baking! Doing so will prevent them from sinking to the bottom.
I use this muffin tray, these silicone muffin liners or these paper muffin liners, and this ice cream scoop!
Are blueberry muffins vegan?
Not all blueberry muffins are vegan! Traditional recipes use dairy, like milk and butter, as well as eggs.
This recipe, however, is vegan. It calls for almond milk to replace milk, coconut oil to replace butter, and a combination of apple sauce and flax eggs to replace eggs.
Are vegan blueberry muffins healthy?
Just because a recipe is vegan, doesn’t mean it’s healthy. So, no – not all vegan blueberry muffins are healthy, but these are!
This vegan blueberry muffin recipe is made with ingredients like almond milk, applesauce, almond flour, and more. It’s also gluten-free for those who have gluten sensitivity, but can easily be made non-gluten-free by using regular flour if desired.
Are these vegan blueberry muffins sugar-free?
Yes, this recipe is sugar-free! But, if you don’t mind consuming sugar, feel free to replace the monk fruit sweetener with coconut sugar, date sugar, or whatever you like to use!
Can you use frozen blueberries to make blueberry muffins?
Short answer: yes! While I personally prefer to use fresh blueberries, you can use frozen blueberries to make blueberry muffins, but it does take an extra couple steps.
If you decide to use frozen blueberries, be sure to thaw the blueberries in a colander by running them under room-temperature water. Then, gently pat them dry to remove any excess blueberry juice and water, and then toss them in rice flour before adding them to your batter.
Can these vegan blueberry muffins be made oil-free?
Yes! You can use extra applesauce to replace the oil if desired.
What to serve with blueberry muffins
I love to eat blueberry muffins with some warm vegan butter if I’m eating them in the morning. They’re also great served alongside a savory breakfast, like tofu scramble.
For dessert, they’re delicious when warmed up and served with some vegan vanilla ice cream!
How to store blueberry muffins
Where and how you decide to store these blueberry muffins depends on when you plan on eating them! If muffins are left exposed, the moisture will start to leak from them and they will dry out, whereas if they are stored in an airtight container the wrong way for too long, they can become soggy.
If you’re planning to eat them the next day, the best way to preserve their freshness is to store them in an airtight container (once fully cooled).
If you’re planning to keep them for a few days, line an airtight container with a paper towel or a clean, dry dish towel, and store the muffins in a single layer on top of it. Then, place another layer of paper towel (or dish towel) on top of the muffins.
You can also store them in the fridge for up to 1 week, or freeze them in a freezer safe container for longer.
If you freeze them, when you’re ready to eat them, let them thaw at room temperature, and enjoy!
Can blueberry muffins be left out overnight?
Yes! Once fully cooled, the muffins can be stored in an airtight container and left out overnight at room temperature.
As mentioned above, if they aren’t covered properly and are left exposed, the moisture will start to leak from them and they will dry out.
If you like this recipe, try our other muffin and quick bread recipes:
Vegan banana chocolate chip muffins
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag your photos with @healthiir on Instagram! I’d love to hear what you think. 🙂
Vegan Blueberry Muffins
This recipe makes 8 muffins.
Ingredients
1 cup rice flour
1 cup almond flour
1/2 cup coconut sugar (or 1/4 cup + 2 Tbsp monk fruit for sugar-free)
2 tsp baking powder
1 cup almond milk
1/4 cup applesauce
2 Tbsp coconut oil, melted
1 flax egg (1 Tbsp flax meal + 3 Tbsp water mixed together)
Zest of 1 lemon
2 tsp vanilla extract
2 cups blueberries, tossed in 1 Tbsp rice flour
Directions
- Preheat the oven to 350F.
- To a mixing bowl, add the rice flour, almond flour, coconut sugar (or monk fruit), and baking powder.
Mix until combined. - Add the almond milk, apple sauce, coconut oil, flax egg, lemon zest, and vanilla extract, and mix just until incorporated.
- Toss your blueberries in 1 Tbsp rice flour, and add fold in 2/3 of the blueberries using a spatula. Don’t over-mix! Remember that over-mixing the batter can cause the muffins to be tough and bake unevenly.
- Using an ice cream scoop, scoop up the batter into the muffin liners in the muffin tray (about 3/4 full in each muffin liner), and add the rest of the blueberries on top of the muffins before baking.
- Bake on 350F for 20-25 minutes, or until a toothpick comes out clean when poked in the center of a muffin. I baked these in a gas oven, but note that the baking time can change depending on the oven you use! In a convection oven, for example, it would not take as long. Allow to cool, and enjoy!