Name: The best vegan blueberry muffin recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups Self Raising Flour; 1 tsp baking powder; 3/4 cup light brown sugar; 1 cup soya milk; 1/4 cup vegetable oil; 1 tsp vanilla extract; 2 cups blueberries; 1/2 tsp salt

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This vegan blueberry muffin recipe produces muffins that are soft and fluffy on the inside and crunchy on top! Brimming with fresh fruit, these are simple easy to make and taste great straight from the oven.

blueberry muffins on a plate and wire rack

Seriously, who doesn't love a good muffin? And these don't disappoint, the best bit is that this vegan blueberry muffin recipe only uses a few ingredients and bakes in just 20 minutes.

So, read on to find out how I whipped up these beauties and give them a try for yourself.

Ingredients for Vegan Blueberry Muffins

These vegan blueberry muffins use just 8 ingredients and most you've probably already got in your kitchen!

Self-raising flour: All-purpose flour won't create the rise we are looking for in these muffins! Can be swapped out for a gluten-free version.
Baking powder: An essential ingredient in any good muffin, like self-raising flour it helps to create height and rise in these vegan blueberry muffins. With baking powder added you’ll get even domed tops!
Light brown sugar: These aren't overly sweet hence the rather low amount of sugar. Feel free to substitute for demerara or dark brown sugar! You could also try subbing for caster sugar.
Soya Milk: Great for adding moisture to your muffins, and essential for creating a batter with the right consistency! Also, helps replicate what eggs usually provide in a muffin recipe.
Vegetable oil: Ordinary veg oil works a treat but feel free to replace for any other unflavored oil!
Vanilla extract: Not essential but it adds a great flavour to these muffins.
Blueberries: I used fresh blueberries here, but you could also use frozen blueberries.

Tips

Pre-mix your wet ingredients and let sit for 5 minutes: It'll look gross, like a pile of curdled milk but trust me that is how it should look.
Don’t over mix: Overmixing your cake batter takes out all the air, so stop mixing once all ingredients are fully combined.
Fill your cupcake cases almost to the top. You'd think that's too much but they rise upwards and it helps create a beautifully domed muffin.
Try with other fruits: This vegan blueberry muffin recipe also lends itself well to other ingredients, try replacing the blueberries with raspberries or even vegan chocolate chips. Trust me, you'll thank me later.
Handle with care. Make sure to fold blueberries in carefully otherwise you'll end up with mushy berries with too much liquid.

blueberry muffins on a plate and wire rack with one muffin broke open

How to make Vegan Blueberry Muffins

1. Preheat your oven to 200C/180C in fan oven/gas mark 6 or 400F.

2. Mix together your soya milk, oil and vanilla. Set aside for 5 minutes.

3. In a separate bowl, add all the dry ingredients.

4. Add your wet mixture to your dry mixture and mix until fully combined.

5. Fold your blueberries into your mixture.

6. Line a muffin tray with paper cases.

7. Spoon mixture into the cases.

8. Bake in the oven for 15-20 minutes. Muffins are ready when skewer inserted into the middle comes out clean.

How to store blueberry muffins

If you're like me, you'll never have to worry about storing them as they'll disappear instantly but if you aren't as greedy as me then you can store them. Place your muffins in an airtight container and store at room temperature, these will keep for 2-3 days at room temperature. If you store in the fridge, they will keep for about a week. I definitely would advise against freezing these though.

To reheat, just place back in the oven on moderate heat for about 5 mins. Don't leave them too long as they'll dry out.

I hope you'll try out my vegan blueberry muffin recipe and love them as much as I do. Don't forget to check out my other dairy-free desserts.

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5 from 11 votes