Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Blueberry Muffins
Plant-based muffins made with plant milk and studded with fresh blueberries, a simple breakfast bake.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
Preheat the oven to 375 F and line a 12-cup muffin tin with paper liners.
- 2
Stir the plant milk and apple cider vinegar together in a small bowl and let sit for 5 minutes to curdle into a vegan buttermilk.
- 3
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 4
Whisk the oil and vanilla into the buttermilk mixture, then pour the wet ingredients into the dry and stir just until combined, taking care not to overmix.
- 5
Toss the blueberries with a tablespoon of flour to keep them from sinking, then gently fold them into the batter.
- 6
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- 7
Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean.
- 8
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
81/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving315
Calories
6 g
Protein
68 g
Carbs
2 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The blueberry muffin is an American breakfast and bakery-case classic, built on a tender quick-bread batter studded with bursting berries. A vegan version replaces eggs and dairy with plant milk soured into buttermilk and a small amount of oil or applesauce for moisture, relying on baking powder rather than eggs for lift. Made well, it bakes up with the same domed top, tender crumb, and juicy pockets of fruit as the original.
Listahan note
This version keeps the batter just barely mixed and the berries tossed in flour, so you get a high, tender dome instead of a tough, purple-streaked muffin. It treats the soured plant milk as the quiet trick that makes the crumb soft.
Technique cues
- Mix the wet and dry ingredients only until no dry streaks remain; overmixing develops gluten and gives muffins a dense, rubbery crumb.
- Toss the blueberries in a spoonful of the dry flour before folding them in so they suspend in the batter instead of sinking to the bottom.
- Start the bake hot, then drop the temperature partway through, which sets a tall domed top before the inside finishes cooking.
Kitchen flow
- Parallel prep
- Sour the milk and line the muffin tin while the oven preheats, so the batter goes straight in once mixed.
- Make-ahead
- Stir the dry ingredients together the night before and store them sealed, leaving only the wet mix and fold for morning.
- Leftover move
- Split day-old muffins and toast the cut sides with a little vegan butter, or crumble them over coconut yogurt as a quick parfait.
- Cleanup rhythm
- Use paper liners and one bowl for wet over dry, so cleanup is a single bowl and the whisk.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
all-purpose flour
structure
Purpose: It gives the muffins enough framework to rise and hold the berries without collapsing.
Handling: Spoon and level it, and reserve a spoonful to coat the blueberries.
Adaptation: A one-to-one gluten-free baking blend works, giving a slightly more delicate, faster-staling crumb.
unsweetened soy milk
liquid and tenderizer
Purpose: Soured with acid, it stands in for buttermilk and keeps the crumb soft and moist.
Handling: Whisk it with a little vinegar and let it sit until slightly curdled before mixing.
Adaptation: Oat or almond milk works, though soy curdles most like buttermilk.
blueberries
fruit and moisture
Purpose: They burst into juicy pockets that define the muffin and add natural sweetness.
Handling: Toss them in flour and fold gently at the end so they do not bleed into the batter.
Adaptation: Frozen blueberries work straight from the freezer; raspberries or chopped strawberries make an easy variation.
neutral oil
moisture and tenderness
Purpose: Oil keeps the crumb soft for days and carries the berry flavor better than a solid fat here.
Handling: Measure it with the wet ingredients and whisk until combined.
Adaptation: Unsweetened applesauce replaces some of the oil for a lower-fat, slightly denser muffin.
baking powder
leavening
Purpose: With no eggs to lift the batter, baking powder does the work of giving muffins their dome.
Handling: Sift it through the flour so it is evenly distributed.
Adaptation: Pair a little baking soda with the soured milk for extra lift if your baking powder is weak.
Technique notes
- Fill the cups nearly to the top and sprinkle on a little raw sugar for a bakery-style high dome with a crunchy crust.
- Rest the filled tin for ten minutes before baking so the leavening activates and the muffins climb taller.
- Pull the muffins as soon as a pick comes out clean of batter; even a couple of extra minutes dries out an eggless crumb fast.
Ingredient swaps
- Gluten-free direction
- Use a one-to-one gluten-free blend with a little extra liquid, since these blends absorb more moisture.
- Soy-free option
- Sour oat milk instead of soy milk and use a soy-free oil to keep the recipe soy-free.
- Lower-sugar direction
- Cut the sugar by a quarter and lean on ripe extra blueberries and a little lemon zest for brightness.
- Oil-free option
- Replace the oil with unsweetened applesauce or mashed banana for a lighter, fruitier muffin.
Serve alongside
- Coconut yogurt with granola
- Fresh melon and berries
- Maple-glazed tempeh bacon
- A bowl of overnight oats
- Hot coffee
- Iced oat-milk latte
- Fresh-squeezed orange juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep muffins in an airtight container at room temperature for up to three days, with a paper towel underneath to absorb moisture. Refrigeration dries them out, so freeze instead for longer storage, up to three months. Thaw at room temperature or warm a frozen muffin in a 300F oven for about ten minutes to refresh the crumb.
Equipment
- Standard 12-cup muffin tin
- Paper muffin liners
- Mixing bowls for wet and dry
- Spring-release scoop for even portions
Make this household-aware
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Plan it in Listahan
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