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Easy Vegan Blueberry Muffins

Easy Vegan Blueberry Muffins (Bakery-Style!)

If you want easy Vegan Blueberry Muffins that taste like they came from a bakery case instead of your own kitchen, you are in the right place. These muffins bake up tall, fluffy, tender, and packed with juicy blueberries. And yes, they stay 100% vegan without acting weird about it.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups unbleached all-purpose flour
  • ¾ cup oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • Wet ingredients
  • ⅓ cup vegan butter stick or block style
  • 1 ¼ cups unsweetened non-dairy milk such as soy oat, or almond
  • 2 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 cup organic cane sugar plus more for sprinkling
  • 1 ½ cups blueberries plus a few more for the tops
  • Ingredient notes
  • You can use gluten-free 1:1 flour if you want a GF version. For the oat flour you can swap in extra all-purpose flour if needed. If you go gluten-free, use oat flour or almond flour for the second flour component.
  • FYI: If you use frozen blueberries thaw them first, drain the liquid, and pat them dry. Blueberry juice sounds charming until it turns your batter into purple soup.

Equipment

  • Jumbo non-stick muffin pan for 6 large muffins or two standard non-stick muffin pans for about 14 muffins
  • Large mixing bowl
  • Medium bowl
  • Whisk
  • Measuring cups and spoons
  • Spatula or spoon
  • Cooling rack
  • Mug or small bowl for melting the butter
  • Kitchen scale if you want the most accurate flour measurements
  • Optional but helpful
  • Ice cream scoop or measuring cup for filling muffin cups neatly
  • Paper towels for drying blueberries
  • Fine sieve if you want to sift the dry ingredients

Method
 

  1. Step 1: Preheat and prep
  2. Set your oven rack in the center of the oven. Preheat the oven to 425°F (218°C). Line up your muffin pan and get everything ready before you start mixing.
  3. That high heat matters. It helps the muffins rise fast at the start, which gives them those bakery-style tops. Why settle for squat muffins when you can get a nice dome?
  4. Step 2: Mix the dry ingredients
  5. In a large bowl, whisk together:
  6. all-purpose flour
  7. oat flour
  8. baking powder
  9. baking soda
  10. sea salt
  11. Whisking helps break up clumps and spreads the leavening evenly through the batter. You want each muffin to rise the same way, not act like it missed the memo.
  12. Step 3: Mix the wet ingredients
  13. Melt the vegan butter in a mug or small bowl. If the non-dairy milk feels cold, warm it just a little in the microwave so it loses the chill.
  14. In a medium bowl, combine:
  15. non-dairy milk
  16. lemon juice
  17. apple cider vinegar
  18. vanilla extract
  19. sugar
  20. Whisk well, then pour in the melted vegan butter and whisk again. The mixture will look a little odd for a second, and that is fine. Baking likes drama, apparently.
  21. Step 4: Combine wet and dry
  22. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
  23. The batter should look thick and fluffy. That texture tells you you’re on the right track. If you stir too much, the muffins can turn tough, and nobody invites tough muffins to brunch.
  24. Step 5: Fold in the blueberries
  25. Gently fold in the blueberries with a spatula. Try not to crush them unless you want blue streaks throughout the batter.
  26. If you use fresh berries, they usually hold their shape nicely. If you use thawed frozen berries, they may tint the batter a little more, but the muffins will still taste great.
  27. Step 6: Fill the muffin pan
  28. Fill each muffin cup almost all the way to the top. A measuring cup helps you scoop the batter evenly. If you want that bakery look, press 2 or 3 extra blueberries into the tops.
  29. Sprinkle a little sugar over each muffin top. That tiny extra step gives you a sweet crunch after baking, and it looks pretty too. Because yes, we do eat with our eyes first.
  30. Step 7: Bake with a temperature drop
  31. Put the muffins in the oven, then immediately reduce the temperature to 375°F (190°C).
  32. Bake:
  33. 24 to 26 minutes for jumbo muffins
  34. 21 to 23 minutes for standard muffins
  35. Check doneness with a toothpick. It should come out clean or with just a few moist crumbs. Let the muffins do their thing without opening the oven too early unless you enjoy deflating your own hard work.
  36. Step 8: Cool properly
  37. Let the muffins cool in the pan for 10 minutes. Then move them to a cooling rack.
  38. Jumbo muffins feel delicate while they stay hot, so I like to place them top-side-down on the cooling rack. That little move helps them cool evenly without getting soggy bottoms. And yes, soggy bottoms deserve no mercy.

Notes

Calories and nutrition

For the recipe as written, 1 jumbo muffin comes in at an estimated about 400–430 calories. That number depends on the exact vegan butter, non-dairy milk, and sugar brand you use.
If you make 14 standard muffins, each one lands at roughly 187 calories, which matches the nutrition note you gave. That makes them a nice option for a lighter breakfast or snack. Not tiny, not absurd, just very satisfying.