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!

Blueberry muffins on a black board dusted with powdered sugar and surrounded by fresh bluberries.

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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.

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What to expect?
Ingredients
Instructions
Cooking tips
Variations
Equipment
Storing tips
FAQs
More vegan muffin recipes
Vegan Blueberry 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!

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Ingredients

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.

Instructions

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.

White bowl with can sugar and butter cubes

Whisk them using an electric mixer for only two minutes. The sugar will remain solid during this step.

A white bowl with a hand blender and soft light brown batter.

Add in the flax egg, olive oil, and vanilla extract. Mix well.

White bowl with a light brown batter, olive oil, and dark brown flax egg

Add half of the dry ingredient mixture and mix them well with a spatula or spoon.

Soft light brown batter and a heap of flour in a white bowl.

Add half of the vegan buttermilk to the batter, and mix again.

Light brown batter with milk in a white bowl.

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.

Soft creamy light brown batter in a white bowl.

With the help of a spatula, gently stir in the washed blueberries.

Glass bowl with light brown creamy batter topped with lots of fresh 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.

A muffin tin lined with white cupcake liners and filled with light brown batter with blueberries to the top.

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.

Cooking tips

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.

Variations

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.

Equipment

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.

Storing tips

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.

FAQs

Can I use frozen blueberries instead?

You can use frozen blueberries just as you do fresh blueberries. You do not need to thaw them first.

Can I make the batter ahead of time?

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.

Can I use cooking spray instead of paper muffin liners?

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.