These moist, fluffy, and easy-to-make vegan blueberry muffins are packed with fresh, juicy blueberries and a hint of vanilla, then topped with cane sugar for an extra sweet crunch. Inspired by the popular Jordan Marsh blueberry muffin recipe, this sweet treat will surely put a smile on your face, whether you have them for breakfast, a snack, or a post-meal dessert!
Sweet muffins are a delicious treat for any time of day, especially when filled with fresh fruit! Be sure to try some of our other fruity vegan muffin recipes, such as our vegan blueberry lemon muffins, vegan lemon poppy seed muffins, and vegan orange cranberry muffins.
What to expect?
This recipe is a vegan version of the popular Jordan Marsh Blueberry Muffins. I start with a vegan vanilla muffin base made with flour, baking soda, salt, and a vegan buttermilk made with dairy-free milk and apple cider vinegar. I then mix in flax egg alongside olive oil and vanilla extract. Last but not least, I fold in fresh, juicy blueberries and top with cane sugar before placing them in the oven.
Unlike some other vegan blueberry muffin recipes, this recipe focuses on flavor and texture versus the height of the muffins. A smaller, soft, moist muffin is better than a tall, dry, and crumbly muffin! While you may not get a tall mushroom top shape in this recipe, you will undoubtedly get a fluffy, cake-like muffin that will leave your taste buds dancing and wanting more!
Here’s why you will love this vegan blueberry muffins recipe:
- It is inspired by one of the best recipes – This recipe is a vegan version of the famous melt-in-your-mouth blueberry muffins by Jordan Marsh.
- It is the most delicious – This recipe uses only the freshest ingredients and measures them to the “T” to create delicious, spongy muffins full of moisture and flavor.
- It is quick and easy to follow – You do not need special skills or equipment to make these muffins. This beginner-friendly recipe only requires 10 minutes of prep time and 30 min of bake time.
- It is versatile – You can use the base of these vegan blueberry muffins for various muffin flavors. Check the variations section for more ideas!
- Dairy-free butter – The butter should be at room temperature before use. The soft texture will make it easier to blend with the other ingredients.
- Cane sugar – You can also use dry sugars like coconut, brown, or white sugar.
- Flax egg – This combination of finely milled ground flax seeds and water is an easy vegan egg substitute to bind the ingredients together. Do not use flax flakes or whole seeds.
- Olive oil
- Vanilla extract – For the best results, use pure vanilla extract.
- All-purpose flour – You can also use whole wheat flour.
- Blueberries – Use freshly washed blueberries.
- Baking powder
- Apple cider vinegar – Combining the apple cider vinegar and the baking powder creates a foam that leavens the batter.
- Dairy-free milk – I use oat milk for this recipe, but any non-dairy milk, such as this homemade cashew milk, will do! The milk needs to be at room temperature before using.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Making vegan blueberry muffins
- Preheat the oven to 350 °F (ca. 177 °C) and position an oven rack in the center. In the meantime, line a 12-cup muffin tin with paper liners.
- In a small bowl, mix your dry ingredients (flour, salt, and baking powder).
- Add the apple cider vinegar to the room-temperature milk to create your vegan “buttermilk.”
- Add the soft room-temperature vegan butter and cane sugar to a large bowl.
- Whisk them using an electric mixer for only two minutes. The sugar will remain solid during this step.
- Add in the flax egg, olive oil, and vanilla extract. Mix well.
- Add half of the dry ingredient mixture and mix them well with a spatula or spoon.
- Add half of the vegan buttermilk to the batter, and mix again.
- Then, add the second half of the dry and wet ingredients and mix well again. Stop mixing when the batter reaches a soft, fluffy, and pillowy texture. Do not overmix.
- With the help of a spatula, gently stir in the washed blueberries.
- Use an ice cream scooper or two spoons to distribute the batter evenly in the muffin pan. Sprinkle the top of the batter with one teaspoon of cane sugar, if desired.
- Place the muffin pan in the oven and bake for approximately 30 minutes until the muffins are light golden. They are done when you can stick a toothpick in the center, and it comes out clean.
- Let the muffins remain in the pan and cool for 5-10 minutes. They will be very soft and moist, especially while hot.
- Once cooled, lightly run a knife around the muffin (if necessary) before removing them from the tin.
- Use a scale to measure the ingredients for the best results and texture. When measured correctly, your muffins should turn out soft and moist with a cake-like texture.
- If you do not have access to finely milled ground flax seeds, you can take whole flax seeds and grind them in a coffee grinder. The finer the seeds, the easier they are to absorb and bind.
- You can mix the flour and milk with the batter using either an electric mixer or a spatula. However, mix quickly to avoid overmixing, resulting in dry, dense muffins.
- Do not bake longer than 30 minutes, as it will dry out the muffins. In an oven similar to mine, 35 minutes is too long.
The possibilities are endless regarding the different ways you can enjoy these vegan blueberry muffins! Here are several ways you can customize and enhance the flavor of these delicious muffins:
- With chocolate chips – Try using chocolate chips instead of blueberries, as I do in my vegan chocolate chip muffin recipe.
- With other fruit – Swap out the blueberries for other fruits such as raspberries, strawberries, mashed bananas, or cranberries. See my vegan orange cranberry muffins recipe for more inspiration!
- With lemon or orange zest – Add some citrusy flavor to the muffins by mixing in orange or lemon zest as I do in my blueberry lemon and orange muffins.
- With nuts – Add some texture to the muffins by including crushed nuts. Or, replace the blueberries with nuts altogether!
- With spices – Enhance the flavor by adding a dash of cinnamon or nutmeg to the batter.
- With almond extract – Swap out the vanilla extract with almond extract for a different flavor profile.
- With different toppings – Skip the cane sugar and top with powdered sugar or sprinkles instead.
- Scale – A scale is essential for accurately measuring ingredients and creating the most delicious results.
- Electric hand mixer – An electric mixer is helpful when creaming the butter.
- Rubber spatula – A rubber spatula comes in handy when mixing the ingredients. It will also ensure you scrape all the batter from the bowl without leaving a drop behind!
- Muffin pan – I recommend using a pan with 12 cavities of 3-in dia. x 1 in. (7.6 cm dia x 2.5 cm)
- Paper muffin liners – I use paper liners in all my recipes; however, using them is optional.
- Ice cream scooper – You can also use two spoons if you do not have an ice cream scooper available.
These vegan blueberry muffins are best on the same day you make them and are even more delicious while still warm! However, in case you have leftovers, here is the best way to store them:
Room temperature – Store the muffins in an airtight container at room temperature for up to two days.
In the refrigerator – Once cooled, store the muffins in an airtight container in the fridge for up to four days.
In the freezer – Once cooled, place the muffins in zippered plastic bags or an airtight container and store them in the freezer for up to three months.
Defrosting and reheating – To defrost, thaw at room temperature before eating. To serve warm, wrap in foil and place in the oven at 350 °F (ca. 177 °C) for 10-15 minutes. Or, place the muffin on a microwave-safe paper towel or plate and microwave on high for approximately 30 seconds.
You can use frozen blueberries just as you do fresh blueberries. You do not need to thaw them first.
You can make the batter up to 48 hours in advance. Once you make the batter, store it in an airtight container in the refrigerator. However, since the batter will be chilled, it may take a few minutes longer to bake. The texture of the muffins may also be slightly more dense.
I have not tested this recipe using only cooking spray versus paper muffin liners. However, if the muffins sticking to the paper is a concern, you can use cooking spray to spray the pan and the liners.
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Vegan Blueberry Muffins
- If you want this to come out just like in the photos with the moist and soft cake-like texture, use a scale to measure all ingredients.
- Preheat the oven to 350 °F (ca. 180 °C) and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. I don’t mind if the muffins stick to the papers, but if you do, spray the pan and the liners with non-stick cooking spray.
- Mix dry ingredients (flour, salt, and baking powder) in a small bowl.
- Add apple cider vinegar to the room-temperature milk.
- Use an electric mixer to beat the soft room-temperature butter with cane sugar. The sugar will not melt in the butter. 2 minutes are enough.
- Add flax egg (from ground flax, not flakes), olive oil, and vanilla extract. Mix them well.
- Add half the dry ingredients and half the “buttermilk” to the batter. Use a spatula or spoon to mix it well. Then add the second half and mix again. Don’t need to over-mix it. You’ll get a soft, fluffy, pillowy batter.
- Gently fold in the washed blueberries.
- Use two spoons or an ice cream scooper to arrange the muffin batter evenly. It will be full. Sprinkle the top with 1 teaspoon of cane sugar (optional).
- Bake for about 30 minutes, until lightly golden. Let the muffins cool in the muffin tin for about 5-10 minutes. They are very soft and moist, especially while hot. Run a knife around the edge of each muffin if necessary before taking them out.
- If you can’t buy milled and finely ground flax seeds, grind the whole seeds in a coffee grinder. They absorb and bind so much better in a fine powder form.
- Using an electric mixer or a spatula to mix the flour and milk with the batter have the same result. As long as you do it quickly, you will not over-mix it.
- While these muffins don’t have a huge mushroom top, they are by far the most soft and moisture muffins I have ever eaten. Every time I adjusted the ingredients, I lost that texture.
- Don’t over-bake it, as they will turn dry. 30 minutes should be enough. 35 minutes is too long in my oven.
- I always use paper liners, so I never tested this recipe using only cooking spray.