Published: · Modified: by Jillian Glenn · This post may contain affiliate links · 36 Comments
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This is the Best Blueberry Muffins Recipe and no one in your home will believe it's vegan! These vegan blueberry muffins are made with a handful of simple ingredients that are wholesome, healthy, and delicious. The result is a batch of fluffy, moist, and tender blueberry muffins that everyone in your home will love!
Serve these golden and soft blueberry muffins warm and spread with butter for a delicious family-friendly and kid-friendly breakfast or snack!
Best Blueberry Muffins Ingredients
- Milk: To keep this recipe vegan, use any plant-based milk such as almond milk or oat milk. If you are not vegan or dairy-free, feel free to use regular dairy milk.
- Banana: This is my secret ingredient to make the best blueberry muffins. It provides moisture, acts as a binder (instead of using an egg), and brings a naturally sweet flavor to these muffins.
- Butter: To keep this recipe dairy-free, we use vegan butter. If you are not vegan or dairy-free, feel free to use regular butter.
- Maple Syrup: Used to naturally sweeten this delicious treat.
- Sugar, Stevia, or Purecane: Stevia is a zero calorie sugar substitute that is derived from plants. You may also use regular organic cane sugar or purecane sugar-free substitute in this recipe.
- Vanilla Extract: Provides that classic blueberry muffin flavor to the muffin batter.
- Baking Powder and Baking Soda: Helps the muffins rise while baking.
- Flour: Use regular all-purpose flour or gluten-free all purpose flour to make gluten-free blueberry muffins.
- Blueberries: I actually prefer using frozen wild blueberries in this blueberry muffin recipe, you can also use fresh blueberries.
How To Make The Best Blueberry Muffins
Step 1: Preheat the oven to 350. Line 12 muffin tins with paper liners. Lightly spray the muffin paper with non-stick spray to keep the muffins from sticking to the liners.
Step 2: Use a fork to mash the overripe banana in the bowl. Then, add the almond milk or oat milk, maple syrup, sugar or stevia, vanilla extract, vegan butter (wet ingredients) plus the baking powder and baking soda.
Step 3: Then, add the flour and mix until a smooth muffin batter is formed.
Step 4: Fold in the blueberries.
Step 5: Scoop the vegan blueberry muffin batter into muffin tin. Fill each muffin tin about ⅔ of the way full. Bake for about 25 minutes until the muffins rise and are golden. Check the center for doneness inserting a toothpick to ensure it comes out clean.
Step 6: Serve the blueberry muffins warm on their own or spread with a little vegan butter.
Are Blueberry Muffins Healthy?
Blueberry muffins can be a healthy part of any diet! This recipe is great because it uses plant-based ingredients, replaces the need for animal products like eggs by swapping in a banana, and it can even be made with reduced sugar. This is a great healthy-ish breakfast or snack that you can feel good about!
How To Make Puffy Muffin Tops
My trick to making puffy muffin tops is to only use half of the wells in your muffin tin. Try only lining half of the wells, alternating so that each well that will be used is surrounded by only empty wells (see photo below). This will allow your muffin tops to become more full while baking.
How To Freeze Blueberry Muffins?
You may store these delicious blueberry muffins on the counter in an airtight container for 3-4 days. To freeze, allow them to cool completely and then wrap each muffin in freezer wrap or foil. Store them in a plastic bag for 30-60 days. To reheat, remove them from the plastic bag and freezer wrap or aluminum foil and microwave for 30-45 seconds.
Frequently Asked Questions
Why are my blueberry muffins falling apart so easily?
The most common reason why your blueberry muffins may be falling apart is that there is an error with one of your ingredients or with your measurements. Make sure to follow the instructions of this recipe carefully to ensure the perfect blueberry muffins.
Why are my blueberry muffins mushy inside?
You have either not baked them long enough or you have possibly used the wrong type of flour. This recipe calls for regular all-purpose flour or gluten-free all purpose flour.
How do I make gluten-free blueberry muffins?
To make gluten-free blueberry muffins, substitute the regular purpose flour for gluten-free all purpose flour. I recommend King Arthur Measure for Measure or Cup4Cup for best results.
What else can I add to my blueberry muffins?
Lemon zest tastes great with blueberry muffins! Sprinkle a little in the batter or on top of the muffins before serving. You could also add in about ½ to 1 cup of dairy-free chocolate chips.
What if I don't like banana?
I recommend using this easy vegan blueberry muffin recipe that does not contain bananas!
Can I use oat flour in these blueberry muffins?
To make gluten-free blueberry muffins with oat flour, I recommend following this recipe.
Other Muffin Recipes
- Super Easy Chocolate Chip Muffins
- Vegan Chocolate Banana Muffins
- Vegan Copycat Starbucks Blueberry Muffins
- One-Bowl Vegan Pumpkin Chocolate Chip Muffins
- Copycat Starbucks Blueberry Muffins
- Super Moist Lemon Blueberry Muffins
Blueberry Muffin Recipe
Jillian Glenn
These are the fluffiest vegan blueberry muffins in the entire world! Maybe the universe! They're so moist, buttery, and absolutely delicious. The recipe is super simple to prepare, can be made gluten free, and is going to have your whole house smelling like homemade blueberry muffin heaven. Your family and friends will love these muffins and no one will guess they're vegan!
4.91 from 11 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 134 kcal
Ingredients
The Best Blueberry Muffins
- 1 cup almond or oat milk or regular milk
- 1 medium mashed overripe banana
- ⅓ cup melted regular or vegan butter use as little as ¼ cup
- ¼ cup maple syrup
- ½ cup cane sugar or 3-4 teaspoon stevia you may also use ¼ cup purecane sugar substitute
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ cup regular all purpose flour or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup frozen wild blueberries
Instructions
The Best Blueberry Muffins Instructions
Preheat oven to 350. Line 10-12 muffin tins with paper liners. Lightly spray the muffin paper with non-stick spray to keep the muffins from sticking to the liners.
In a large bowl, add the mashed banana, non-dairy milk, vanilla, maple syrup, vegan butter, sugar (or stevia), baking soda, and baking powder. Mix until combined.
Mix in flour until just combined. Be careful not to over-mix. Fold in the blueberries gently. Pour the batter into 10-12 lined muffin cups (about ⅔ of the way full)
Bake for about 25 minutes and until golden!
Video
Notes
You may store these on the counter in an airtight container for 3-4 days. To freeze, allow them to cool completely and then wrap each muffin in freezer wrap or foil. Store them in a plastic bag for 30-60 days. To reheat, remove them from the plastic bag and freezer wrap or aluminum foil and microwave for 30-45 seconds.
Nutrition
Serving: 1muffinCalories: 134kcalCarbohydrates: 24gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 138mgPotassium: 88mgFiber: 1gSugar: 8gVitamin A: 54IUVitamin C: 2mgCalcium: 69mgIron: 1mg
Keyword best blueberry muffins, vegan blueberry muffins
Tried this recipe?Let us know how it was!
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
More Vegan Breakfast Recipes
- Biscoff Banana Bread
- Frosted Pumpkin Bread
- Cinnamon Sugar Pumpkin Donut Holes
- Glazed Lemon Donut Holes
About Jillian Glenn
Reader Interactions
Comments
Alex
I made these for the weekend and the family loves them.
Would love if I could get a tip - I followed the recipe but instead of muffin tops like yours, mine came out as perfect little round tops instead of nice "crackling" tops that I desire. Can you help out? Thanks so much.Reply
alyssajang
The best homemade muffins I’ve ever had! What type of vegan butter do you suggest using?
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Jillian Glenn
So happy to hear you enjoyed them! Thank you for trying my recipe! I love Earth Balance, Miyokos, or Country Crock Plant Butter.
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Rose
Hi is there an easy sub for banana? I have an allergy, thanks so much 🙂
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Jillian Glenn
Hi Rose, I would use 2 flax eggs which is simply 2 tbsp of flax seed meal + 4 tbsp hot water 🙂
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Avery
Hi! Could I use almond flour instead? Btw, super huge fan yours ?? always looking forward to make your recipes :))
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Jillian Glenn
Hi Avery, almond flour isn't a 1:1 substitute for all purpose flour! For best results, I recommend regular or gluten free all purpose flour 🙂 So happy you like my recipes!!
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Chio
These muffins were delicious! All gone! Thanks for the recipe! 🙂
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Jillian
Thank you for trying it Chio!
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Jamie
Can I use coconut oil instead of butter?
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Jillian
Hi Jamie, yes you can!
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Daijah
Hey i am making this recipe tonight was wondering if I can use coconut oil or grape seed oil instead
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Jillian
Hey there, I think coconut oil would be very tasty in these muffins!
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Jazmin
I made mini ones for my kids and I as quick little snacks throughout the week! Fav recipe thank you SO much! One question- how should they be stored? Do they need to be refrigerated? Thanks in advance!
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Jillian
So happy to hear you enjoyed them! What a great idea to make them into mini muffins! I usually store mine in a plastic container on the countertop. They last about 3-5 days.
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Micah
Hi! Could I completely remove the cane sugar and use only maple syrup? If so, how much would you use?
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Jillian
Hi Micah, I would recommend trying 1/2 cup maple syrup.
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Allyssa
Can I use fresh blueberries instead of frozen? Thanks for this recipe ?
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Jillian
Hi there! Yes, it can!
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Nancy
Do you use frozen blueberries or defrost them first?
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Jillian
Frozen 🙂
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Nancy
Never mind--just watched your video to find my answer!!
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Jillian
Hope you enjoy the muffins Nancy!
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Madelynn
Just made these at midnight while in one of my baking moods! They taste amazing!! I used oatmilk in replace of the almond milk and they still turned out great. I will be using this blueberry muffin recipe from now on. Thanks!!Reply
Jillian
YUM! So happy you enjoyed and will be making these on a regular basis now!
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Emily P
Hi! I noticed that my gluten-free flour didn’t mix in completely. Is that normal or is it possible I might have undermixed it? I didn’t want to over mix because the recipe says until just combined. Will it hurt to use a stand mixer to get out the lumps and take a little longer mixing? Otherwise they were great!!
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Jillian
Hi Emily, I'd be careful when using a standing mixer as overworking batter can make your muffins dense.
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Desiree
We make these at least once a week! Love them!
Was wondering if I could make this recipe in a loaf pan and if so how long would I bake for?Reply
Jillian
Hi Desiree, that's amazing! I am so happy you like my blueberry muffin recipe! This should work in a loaf, I would bake on 375 for 40-50 minutes. Also, I actually have a blueberry muffin bread recipe that you might want to try!
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Brittany
This recipe is fantastic! The muffins turned out perfect. They have such a delicious taste and the texture is great too. I love your recipes. Whenever my kids make a baked goods request, I always check your site first for a recipe.Reply
Jillian
Hi Brittany, thanks for your review of my blueberry muffin recipe! I love to hear that my site is a go-to for when your kids ask for baked goods!
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Crystal Rose
I made these for a yummy Sunday breakfast and my kids gobbled them up so fast! They were so easy to make and absolutely delicious! I made 2 more batches to freeze for easy mornings! Thank you so much!!Reply
Jillian Glenn
So happy to hear that you and your family enjoyed them!
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Ocean
Hi, can I use regular granulated sugar instead of cane or stevia?
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Jillian Glenn
Absolutely!
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Diana
Please update the recipe for doubling and tripling the ingredients. The measurements do not come out accurately when you click 2x or 3x. I should have doubled checked before throwing all of the ingredients in but I ended up with a really soupy batter bc the maple syrup and butter don’t convert correctly.
Reply
4.91 from 11 votes (7 ratings without comment)
