Vegan Blueberry Muffins

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(Last Updated On: May 17, 2022)

Vegan Blueberry Muffins Recipe

This vegan blueberry muffins recipe is so easy to make, and you only need one bowl!


These muffins are incredibly soft, fluffy, moist and just the right amount of sweet.


Everything you want in a tasty blueberry muffin, minus the eggs and milk.


These homemade blueberry muffins are absolutely delicious, and my favorite part of baking with berries is how they dye the muffin with color!

Blueberry Muffins Eggless

There’s nothing better than a classic blueberry muffin – and these certainly do not disappoint!


Perfect as a sweet breakfast or an after dinner treat, these one bowl vegan lemon blueberry muffins are incredibly flavorful and simple to make.

Dairy Free Blueberry Muffins

Eggless Lemon Blueberry Muffins

Being such a classic recipe, I knew this was one I really had to nail, especially using some simple vegan twists to make them indistinguishable from traditional recipes.


That’s always my goal – to make food vegan without ever sacrificing on taste or texture, and these are even better than I could have imagined! 


Perfectly sweet with the absolute best ever texture, these muffins are a regular in my home.


You can also make these muffins into a loaf – simply spray non-stick spray into a loaf pan for bake for 48-52 minutes until a butter knife comes out clean!

Egg Free Blueberry Muffins


  • All-Purpose Flour – You can substitute with a 1:1 gluten-free flour blend as well.
  • Sugar – I used plain white sugar, you can substitute for coconut sugar but it may make the muffins a little darker.
  • Dairy-Free Yogurt – My favorite brand is Siggi’s dairy-free, but any will do!
  • Vegetable Oil – You can also use canola, or use 1:1 applesauce for oil-free.
  • Plant Milk – Any kind is fine! I usually use oat or almond.
  • Apple Cider Vinegar – This is always my go to, but white vinegar or lemon juice is also fine – it helps the muffins get nice and fluffy.
  • Vanilla – The vanilla flavor really shines through in these muffins, and compliments the berries.
  • Baking Powder & Soda – I usually find that both make for the fluffiest muffins.
  • Salt 
  • Blueberries – I highly recommend using fresh, but you can thaw frozen in a colander under warm water and pat dry to get as much moisture out as possible. 
  • Lemon Zest – Optional, adds a tangy flavor and pairs perfectly with blueberries!
  • Raw Sugar – Optional, but adds a nice crunch and sweetness!

Blueberry Muffins Recipe without Eggs

How to Make Dairy Free Blueberry Muffins

Mixing the One-Bowl Muffin Batter

To make these easy vegan blueberry muffins, start by preheating your oven to 375°F.


Line a muffin baking tray with 8 muffin liners and set aside.

Vegan Blueberry Muffins Recipe

In a large bowl, mix together your sugar, oil, plant milk, vinegar and vanilla until smooth, then stir in the dairy free yogurt.


Add the flour, baking powder, baking soda, salt and lemon zest if using, and mix just until incorporated.


It’s okay if there are a couple small flour clumps, you don’t want to mix anymore than you have to!

Simple Vegan Blueberry Muffins

Fold in the blueberries and the batter is done – it will be slightly thick.


Evenly distribute the batter into the 8 muffin tins using two spoons or a cookie scoop with a release trigger.

One Bowl Vegan Blueberry Muffins

Baking Vegan Muffins

Bake for 24-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.


Allow to cool in the pan for 10 minutes, and then transfer to a cooling rack and enjoy when cool to touch!

Vegan Blueberry Muffins

Best Vegan Lemon Blueberry Muffins

This is the easiest eggless blueberry muffin recipe ever, I know you’ll love it as much as I do!


These muffins can be kept in an airtight container for up to 4 days, but of course they are best right out of the oven!


You can also freeze them for up to 2-3 months, letting them thaw on the counter.


I usually like to pop them in the microwave for a few seconds after they’ve thawed to help the flavors come back to life!

Easy Vegan Blueberry Muffins

Try these muffins with my Vegan Granola Breakfast Tarts for a fun and tasty breakfast!

Vegan Lemon Blueberry Muffins

These dairy free blueberry muffins are:

  • Easy
  • Vegan
  • Fluffy
  • Flavorful
  • Dairy Free
  • Eggless
  • One Bowl


Check out these other sweet vegan desserts!

Vegan Raspberry Crunch Muffins

Baked Glazed Vegan Blueberry Donuts

Glazed Vegan Blueberry Scones

Raw Vegan Blueberry Cake

Vegan Banana Nut Muffins

Vegan Lemon Poppy Seed Muffins

Vegan Ginger Pear Muffins

Best Vegan Blueberry Muffins

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Best Vegan Muffins Recipe

Blueberry Muffins Eggless

Vegan Blueberry Muffins

Yield: 8 Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This easy vegan blueberry muffins recipe is so fluffy and delicious! With a simple vanilla, blueberry and lemon flavor, and made without eggs.


  • 1 1/4 Cups All-Purpose Flour
  • 1/2 Cup Sugar
  • 1/2 Cup Dairy-Free Yogurt
  • 1/3 Cup Vegetable Oil
  • 1/3 Cup Plant Milk
  • 1/2 Tsp Apple Cider Vinegar
  • 1/2 Tsp Vanilla
  • 1 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 3/4 - 1 Cup Fresh Blueberries
  • 1 Tbsp Lemon Zest (Optional)
  • Raw Sugar to Top (Optional)


  1. Preheat oven to 375°F.
  2. Fill a muffin baking tray with 8 liners, set aside.
  3. In a bowl, mix together the sugar, oil, plant milk, vinegar and vanilla, until smooth. Add the yogurt and mix again.
  4. To this, add the flour, baking powder, baking soda, salt and lemon zest if using. Mix just until incorporated - you don't want to mix anymore than you have to!
  5. Add the blueberries and gently fold in.
  6. Evenly distribute the batter into 8 muffin tins, and top with a little raw sugar if desired.
  7. Bake for 24-26 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
  8. Allow to cool for 10 minutes in the pan, and then transfer to a cooling rack and enjoy when cool to touch!


*If you're using sweetened dairy-free yogurt, feel free to reduce the sugar in the recipe to 1/3, or keep it at 1/2 for slightly sweeter muffins!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 189mgCarbohydrates: 32gFiber: 1gSugar: 16gProtein: 3g

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20 thoughts on “Vegan Blueberry Muffins”

  1. These muffins look amazing and so delicious especially with the fresh blueberries! Can’t wait to make these for my kids! Excited to make these!


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