Vegan Blueberry Muffins (Bakery style!) – Crazy Vegan Kitchen (2024)

Perfectly moist and fluffy vegan blueberry muffins loaded with blueberries AND a blueberry compete! Simple ingredients and made in just one bowl!

These blueberry muffins are truly the best vegan muffins you’ll ever make. They remind me of those bakery-style muffins that have gorgeous domes and a sprinkle of sugar on top. We take these to the next level by adding some lemon zest to them and using blueberries in TWO ways!

This recipe is super versatile, using simple and affordable ingredients that you have in the pantry right this second. It’s made in one bowl, so requires a minimal clean-up!

These muffins are perfect for a healthy breakfast (we love serving them with some cinnamon rolls) or as a healthy dinner treat (alternating with brownies or blondies!). I personally love enjoying one in the afternoon with a homemade chai tea latte…it’s pure bliss!

Ingredients you’ll need to make vegan blueberry muffins

• Blueberries- Both fresh and frozen blueberries should be used. If you don’t have fresh blueberries on hand, you can thaw out the portion that needs to be ‘fresh’.
• Sugar
• All purpose flour
• Baking powder
• Salt
• Flax eggs– 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.
• Coconut oil
• Vegetable oil
• Vegan buttermilk– Combine 1 cup of almond milk with 1 tablespoon of apple cider vinegar. Let it sit for 10 minutes to curdle.
• Vanilla extract

How do you make vegan muffins?

Start with preparing the muffin tin and preheating the oven. Be sure to grease the muffin tin carefully, to ensure the muffins don’t stick.

Next, prepare the blueberry compete filling. Add the frozen blueberries to a small saucepan, along with one tablespoon of sugar. Place the saucepan over medium heat and bring to a simmer. Once it begins to simmer, mash the blueberries and mix together several times. Let it simmer for a further 6 minutes to thicken. Remove the pan from the heat and let it cool down.

Now, prepare the actual muffin batter. Whisk together the dry ingredients (flour, baking powder, and salt) then add the remaining sugar, flax eggs, coconut, and vegetable oil, until thick and combined. Slowly whisk in the vegan buttermilk and vanilla extract until smooth. Finally, fold through the blueberry compete, then the fresh (or thawed) blueberries until incorporated.

Next, distribute the batter amongst the muffin tin. Let the muffin batter fill each tin until the top and smooth it out. Sprinkle the top of each one with the lemon and sugar topping.

Finally, bake the muffins. The muffins should take 17-19 minutes, so check them around the 17-minute mark and check up every minute until a skewer comes out mostly clean. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Tips for success

• Do not overmix the batter or else you risk them becoming slightly dense and tough. Mix the batter until all the ingredients are ‘just’ combined with no pockets of flour.
• Let the vegan ‘buttermilk’ for 10 minutes for them and avoid letting it sit longer.
• Switch up the flavors for some variety. Add some chocolate chips (for vegan chocolate chip muffins) or other berries (for vegan strawberry muffins).
• Roll your blueberries in some flour before adding them to the batter, to ensure they don’t sink to the bottom.

How to store leftover muffins

You can store leftovers in an airtight container for up to 5 days. Feel free to freeze them if you’d like them to keep longer.

More vegan muffins and sweet bread recipes

• Pancake bread
• Banana bread
• Vanilla cupcakes
• Chocolate cupcakes
• Carrot cake

Tools to make this recipe

• Muffin tin
• Muffin liners
• Non-stick saucepan