The Best Vegan Blueberry Muffins

These are some of the best vegan blueberry muffins you’ll try.  Not only are they moist and fluffy, but there’s a burst of sweet, fresh blueberries in every bite and a buttery crumble top.

Why You’ll Love This Recipe:

These muffins tick all of the boxes. Moist with a puffy top and a delicious crumble that’s not too sweet and perfectly balanced. Each bite gives you a burst of sweet blueberries with a fluffy texture and the crunch of the buttery crumble topping—a perfect vegan breakfast, snack, or dessert.

Ingredients for Vegan Blueberry Muffins:

• Flour: All-purpose flower works well for this recipe or a 1:1 gluten-free flour.
• Sugar: I use organic granulated sugar.
• Salt: helps to balance the sweetness.
• Baking Powder: to help the muffins rise.
• Oil: I like to use a neutral-flavored oil like grapeseed oil. This helps to add moisture and bind our ingredients.
• Vegan Milk:  I like to use soy milk or oat milk but feel free to use any dairy-free milk of your choice.
• Applesauce:  acts as the egg replacement and makes these muffins even more moist.
• Vanilla Extract: for rich flavor.
• Blueberries: I recommend using fresh blueberries

Crumble Topping:

• Flour: the base of the crumble.
• Sugar: to sweeten the crumble.
• Melted Vegan Butter: to bind the flour and sugar.
• Salt: to mellow out the sweetness.

How to Make Vegan Blueberry Muffins:

1. Preheat the oven to 450℉.
2. Wash the blueberries
3. Whisk together the flour, sugar, baking soda, and salt in a large mixing bowl.
4. Add the blueberries and gently mix them fully coat them in the dry ingredients.
5. In a separate bowl, add the vegan milk, applesauce, oil, and vanilla extract. Mix until combined.
6. Add the wet ingredients to the dry ingredients and gently mix until slightly combined. A few lumps are okay.
7. Scoop the batter into a lined muffin tin about ¾ of the way full. I like to use an ice cream scoop for the perfect amount of muffin batter.
8. Sprinkle the crumble topping evenly onto each muffin.
9. Allow the batter to rest on the counter for about 5 minutes before baking.
10. Bake in the oven for 10 minutes at 450℉, then lower the oven temperature to 375℉ and continue to bake for 8-10 minutes or until the muffins are baked through and a skewer or toothpick inserted comes out clean with no batter.
11. Carefully transfer the muffins to a cooling rack and allow the muffins to cool for about 10 minutes before serving.

Crumble Topping:

1. Add the flour sugar and salt to a small dish. Mix until combined.
2. Add the melted vegan butter and mix with a fork until the butter is fully incorporated and the mixture is crumbly like small pebbles.
3. Chill in the refrigerator until ready to sprinkle onto the muffins.

Can I use Frozen Blueberries?

Frozen blueberries can be used for this recipe. Just be sure that the blueberries are fully thawed and keep in mind that the juices will dye the batter a fun purplish gray, but the flavor will still be great.

The Trick to Achieving the Perfect Muffin Top:

For the perfect rise and puffy top start baking the muffins at 450℉ for the first 10 minutes. This allows the muffins to puff up and allow the outer edges to set. Then drop the oven temperature to 375℉ for the remaining time to allow the center to bake through.

How to Store Vegan Blueberry Muffins:

These muffins can be stored in an airtight container or bag…

• At room temperature for up to two days.
• In the refrigerator for 5-7 days.
• In the freezer for up to 3 months.

More Vegan Muffin Recipes You’ll Love: 

• The Best Vegan Strawberry Muffins with a Crumble Topping
• Easy One-Bowl Vegan Apple Crumble Muffins
• The Best Ever Bakery-Style Vegan Blackberry Muffins

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