These Vegan Blueberry Muffins are soft and fluffy muffins with juicy blueberries and tangy lemon flavour bursting in every bite. It's topped with a sweet sugar streusel!
After making my Classic Blueberry Muffins, I knew I had to make a vegan version soon after.
These muffins contain no eggs and no dairy. Instead, they use oil and a plant-based milk. I used almond milk, but any type of your favourite plant-based milk works!
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Why this recipe works
Vegan - No eggs and dairy-free!
Lemon and Blueberry – Light and fruity flavours with tangy lemon bursting in every bite!
Easy to make – Comes together with just a few simple steps! No wait time either.
Soft and fluffy – These muffins rise beautifully in the oven!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
Flour – All-purpose flour is used in this recipe.
Lemon – Both lemon zest and lemon juice are used in this recipe.
Milk – I used almond milk. Feel free to use your favourite plant-based milk. Make sure it’s at room temperature before beginning.
Oil – I used a flavourless oil. You can use any type of oil you'd like.
Step by step instructions
Here is how to make and bake these Vegan Blueberry Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 - Make streusel. In a small bowl, add oil, sugar, and flour. Mix until a crumbly mixture forms. We will be topping the muffins with this. Set aside.
Step 3 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, and salt. Mix together and set aside.
Step 4 – Mix together wet ingredients. In a large bowl, add milk, oil, and lemon juice. Whisk until well combined.
Step 5 - Add in lemon zest and white sugar. Mix in until well combined. It might be grainy from the sugar, that is ok.
Step 6 - Combine dry and wet. Add the dry into the wet and mix together JUST until a soft batter forms. Do not overmix!
Step 7 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Step 8 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
Step 9 – Bake. Bake the muffins at 350°F for 25-30 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Make sure to add some extra white sugar on top before baking! This will give you a delicious crisp sugary muffin top we all love.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh blueberries!
FAQ
Do I have to add blueberries?
No! Feel free to leave them out or add something else in.
Can I use regular milk?
Yes! If you want to make regular blueberry muffins, I suggest using my Classic Blueberry Muffins recipe.
Check out more blueberry recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Vegan Blueberry Muffins
Ingredients
For the streusel
- 8 tbsp white sugar
- 2 tbsp all-purpose flour
- 4 tsp oil
For the muffins
- 2 1/3 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- zest of 1 large lemon
- 3/4 cups white sugar
- 2 tbsp lemon juice
- 1/2 cup flavourless oil*
- 1 1/2 cups fresh or frozen blueberries do not thaw if using frozen blueberries
- 1 cup any plant-based milk
- 1 tbsp vanilla extract
- 1 tbsp vanilla pudding powder** or cornstarch
Instructions
- Line a 12 tin muffin liner with 12 liners and set aside.
- Make the streusel. In a small bowl combine oil, flour, and sugar. Mix together until a soft crumbly mixture forms. This will be the streusel for the top of the muffins. Set aside.8 tbsp white sugar, 2 tbsp all-purpose flour, 4 tsp oil
- In a medium-sized bowl, add the flour, baking powder, vanilla pudding powder, baking soda, and salt. Mix together and set aside.2 1/3 cups all-purpose flour, 3 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tbsp vanilla pudding powder**
- In a large bowl, add oil, milk, vanilla, and lemon juice. Whisk together until combined and smooth. Then add in the lemon zest and white sugar mixture and continue whisking for another 1-2 minutes.3/4 cups white sugar, 2 tbsp lemon juice, 1/2 cup flavourless oil*, 1 cup any plant-based milk, 1 tbsp vanilla extract, zest of 1 large lemon
- Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
- In the bowl with the fresh blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl. If you are using frozen blueberries, add them directly into the bowl, do not thaw.1 1/2 cups fresh or frozen blueberries
- Add the blueberries and mix in a few times.
- Evenly divide the batter between 12 muffin liners.
- Evenly sprinkle streusel on top.
- Bake the muffins at 350°F for 25-30 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
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