The Best Vegan Blueberry Muffins

These are the best blueberry muffins I’ve ever had. Period.

They’re also probably the healthiest and happen to be vegan. I love it when things work out like that.

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at

Last week on Facebook I asked what kind of recipes you wanted to see more of this month. I got lots of requests for muffins, healthy recipes, seasonal fruit recipes, vegan recipes, and breakfast items.

Ask and you shall receive. This recipe hits all those points.

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at

And it hits upon some sneaky chef antics. An avocado replaces any of the butter you’d typically put in muffins, and all but 1/3 cup oil.

You can’t taste the avocado, at least we couldn’t. I used a locally-grown California Hass avocado and no one in my family could detect it.

Just like in the Healthy Dark Fudgy Avocado Brownies (GF) I made last week, the avocado here serves to add richness, creaminess, and moisture to the muffins, but doesn’t impart a telltale taste.

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at

The muffins are fast and easy to make, no mixer required. They were inspired by the Fluffy Vegan Coconut Oil Banana Muffins.

In many vegan quickbreads and muffins, bananas behave like eggs, binding, fluffing, and moistening the batter, and here a very ripe avocado does the same.

I love banana bread and banana anything, but not everyone does, and kept them out. I also wanted true blueberry muffins, not banana-blueberry.

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at

Even without eggs, the muffins are fluffy, light, and springy with enough density to be satisfying.

They’re the softest and moistest blueberry muffins I’ve ever had, even without butter. Love those plant-based oils from the avocado.

I upped the moisture and tenderness quotient even more by adding vegan sour cream – or use Greek yogurt.

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at

The blueberries are juicy and abundant. Tossing the berries with a couple tablespoons of flour before folding them into the batter helps prevent sinking.

I used frozen for the reasons I’ve explained, but of course fresh berries will work. You may need to reduce baking time by a few minutes.

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at

This is a good recipe for using up any (over)ripe avocados that may be almost past their prime. It parallels using over-ripe bananas for banana bread. Super ripe avocados mash so easily and they’re sweeter too, just like bananas.

My husband loves blueberry muffins and quickly inhaled a couple. When I asked if he noticed anything special he replied, Yeah, they’re the best muffins you’ve ever made and there’s lots of blueberries.

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at

When I can get plant-based, healthier alternatives to taste better than the originals, my job is done.

They’re the best blueberry muffins I’ve ever had, healthy, vegan, or otherwise.

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at

Print Print Save Save

The Best Vegan Blueberry Muffins

These are the best blueberry muffins I've ever had, vegan, healthy, or otherwise. An avocado replaces any of the butter, and much of the oil, you'd typically add to muffin batter. You can't taste the avocado at all. It adds moisture, creaminess, and richness to these supremely soft, moist, and tender muffins. This is my favorite recipe for blueberry muffins I've ever tried, and the fact that it's healthier and plant-based is simply a great bonus.

Yield: 12 medium muffins

Prep Time: 10 minutes

Cook Time: about 25 minutes, note to lower oven temp after 10 minutes

Total Time: 35 minutes


flesh from 1 ripe to very ripe medium/large Hass avocado, mashed very well (about 3/4 cup)
3/4 cups granulated sugar
1/3 cup canola or vegetable oil (melted coconut oil may be substituted)
1/3 cup Greek yogurt or sour cream (use vegan versions if desired)
1/4 cup light brown sugar, packed
2 teaspoons vanilla extract
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
pinch salt, optional and to taste
1 cup all-purpose flour
1 tablespoon baking powder
1 1/2 cups frozen blueberries (keep them frozen, do not thaw them; fresh berries may be substituted and baking time may be a few minutes less)
2 tablespoons all-purpose flour, for tossing berries


  1. Preheat oven to 400F. Spray a non-stick muffin pan with floured cooking spray, or grease and flour the pan; set aside. (I prefer cosmetically to not use liners, and they could stick to muffins; have not tested liners with this recipe)
  2. In a large mixing bowl, mash the avocado very well. Tip - The riper the avocado, the sweeter it will be and easier it'll mash.
  3. Add the granulated sugar, oil, Greek yogurt or sour cream, light brown sugar, vanilla, cinnamon, nutmeg, optional salt, and whisk to combine.
  4. Add 1 cup flour, baking powder, and stir until just combined; don't overmix. Set bowl aside.
  5. In a small bowl, toss blueberries with 2 tablespoons flour, which prevents them from sinking as much while baking.
  6. Gently fold blueberries into batter along with any flour that didn't adhere. If using frozen berries, add them into the batter frozen, do not thaw. This prevents them from bleeding, running, and breaking apart as much.
  7. Divide batter evenly among 12-cups in prepared pan. Each cavity should be filled between 2/3 and 3/4 full. Do not exceed 3/4 full, or muffins could overflow while baking. If you have extra batter, make a 13th muffin or sample the batter - it's vegan and safe.
  8. Bake at 400F for 10 minutes.
  9. Lower the oven temperature to 350F and bake for another 15 to 17 minutes, or until muffins are done. Note - if using fresh berries, your baking time could be a few minutes less. Muffins are done when domed, golden, springy to the touch, and a toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. I baked for 15 minutes after lowering the temp, for a total of 25 minutes and used frozen berries.
  10. Allow muffins to cool in pan for about 10 minutes before removing. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes:

Blueberry Muffins with Raspberry Jam Swirls

Fluffy Vegan Coconut Oil Banana Muffins

Fluffy Vegan Coconut Oil Banana Muffins

Blueberry Muffin and Buttermilk Pancakes Cake

Blueberry Muffin and Buttermilk Pancakes Cake - Recipe at

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze – One of the best coffee cakes or cakes I’ve ever made. Highly recommended – tied with the one below

Blueberry and Cream Cheese Muffin Top Bread – Tastes like one big muffin top. Ridiculously soft and moist

Cinnamon Sugar Mini Donut Muffins

Blueberry Yogurt Cake with Lemon Vanilla Glaze


Microwave Blueberry Banana Oat Cakes (vegan, GF) – Ready in 3 minutes and although the recipe is older, I get so many reader emails about this being a go-to breakfast and portable snack, especially for anyone in a dorm room or who has limited kitchen access. All you need is a microwave for this little single-serving cake

Healthy Dark Fudgy Avocado Brownies (GF)

Healthy Dark Fudgy Avocado Brownies (GF) - You Can't Taste the Avocado in These Healthier Brownies at

Thanks for the entries in the Peanut Butter Comfort Cookbook and Food Processor Giveaway

And the $50 Catching Fireflies Giveaway

What’s your favorite muffin recipe? Favorite recipe with avocados? Best sneaky chef recipe?


104 Responses to “The Best Vegan Blueberry Muffins”

  1. #
    Erin — September 10, 2013 at 4:10 am

    Why the lowering of the oven temp? Will they get too browned on top then? I was thinking of also making into mini muffins….the baking time would obviously be less than for the regular sized muffins but would I still need to lower oven temp you think? Thanks!


    • Averie Sunshine replied: — September 10th, 2013 at 2:28 pm

      A high initial oven temp helps create steam and give a nice rise to baked goods, i.e. baking bread and other things you want to dome. But if you leave it high for the duration, you can run into surface-burning before the interior cooks through.

      If you’re baking as mini muffins, yes, you’d still want to lower the oven temp, proportionally, based on how long they’ll need to cook. About 1/3 of the way in – lower it.


  2. #
    Wendy K. — October 22, 2013 at 12:35 pm

    So did you actually use the vegan version of Greek yogurt or sour cream? Or did you just write in the directions that vegan versions could be used?


    • Averie Sunshine replied: — October 22nd, 2013 at 1:45 pm


      • Wendy k replied: — October 22nd, 2013 at 4:56 pm

        Is this the product that you actually used? I just want to know if you actually used it, that’s all. A lot of vegan recipes are just rewritten to include vegan options but haven’t actually been made with the vegan ingredients so the consistency is weird. Your recipe is written ‘use vegan if desired’ which leads me to believe that you didn’t. I don’t want to waste ingredients so that’s why I’m asking.

        • Averie Sunshine replied: — October 22nd, 2013 at 7:37 pm

          Yes that is what I used in these photos. I have made the recipe with both So Delicious as well as Chobani Greek Yogurt. Both turn out beautifully. I write my recipes for the probably 95%+ of readers who are not vegan and if I call for a vegan product, most will tune out and click off the page thinking this is not approachable or do-able for them in their life, budget, on-hand groceries, etc. If you feel like you’re going to waste ingredients then don’t make these! I love them but I don’t want to twist anyone’s arm.

      • diner replied: — February 23rd, 2014 at 11:44 am

        Can you remove the “vegan” from the headline? It’s misleading and dishonest to call a recipe vegan when one of the main ingredients you call for is dairy. Even if you use “vegan” versions.

        • Averie Sunshine replied: — February 23rd, 2014 at 1:24 pm

          I made them as vegan muffins; and not as any other version but vegan. I give others the option to make them based on the ingredients THEY have on hand. Choices, options, it makes the world go round.

  3. #
    Ida — February 2, 2014 at 11:15 am

    I made these tonight and they are truly amazing however too sweet. Next time i will definitely cut down to about 1/2 cup of white sugar and 1/4 of light brown sugar, its more then enough. otherwise an incredible recipe Averie, thanks!!


    • Averie Sunshine replied: — February 2nd, 2014 at 1:16 pm

      Everyone’s tastes (and avocados/ripeness/sweetness) are different but yes just adjust sugar to taste. Glad you love them!


  4. #
    Nikki — February 3, 2014 at 7:28 am

    I just made these last night, and they are amazing! The first vegan baked good I have ever made, and I am seriously impressed. Very moist and delicious. I used fresh blueberries and baked them for 10 minutes at 400° and 13 minutes at the 350° temp. I also used muffin tin liners and they do not stick to the liners.



    • Averie Sunshine replied: — February 3rd, 2014 at 3:22 pm

      Thanks for trying them & the detailed field report! Glad the liners aren’t an issue, that fresh bb’s worked great, and so glad you love them!


  5. #
    yvette — February 17, 2014 at 2:19 pm

    I loved these. I was really doubtful that avocardo in a muffin would work out but they were soo good! thanks for the recipe!


    • Averie Sunshine replied: — February 17th, 2014 at 4:54 pm

      Glad you liked them & thanks for trying the recipe!


  6. #
    Stephanie — March 24, 2014 at 4:43 pm

    Made these yesterday – SO good! I will definitely make them again. I also made your avocado brownies and am totally hooked on subbing avo for other fats in recipes. Keep ‘em comin’! Love your blog.


    • Averie Sunshine replied: — March 24th, 2014 at 4:49 pm

      Thanks for trying these as well as the avo brownies! So glad you’re happy with both recipes and thanks for saying you love my blog :)


  7. #
    Mariana — May 15, 2014 at 6:52 pm

    This are one of the best muffins I’ve ever made! My little sister is really critical of baked goods that use avocados or bananas, but she loved them and quickly inhaled 2 of them before I stopped her. For anyone who wants to “healthy-fy ” this recipe, I subbed the sugars for 3/4 cup of honey, and used plain low-fat yogurt with the juice of a lemon. I couldn’t find frozen blueberries, so I used mixed berries, and all in all, the muffins are divine!


    • Averie Sunshine replied: — May 16th, 2014 at 9:23 am

      Thanks for your glowing review of the muffins and glad you think they live up to their title, The Best! :) Glad to know honey and lowfat yog with lemon juice worked, too. Thanks for trying them and that even your sister was a fan!


  8. #
    Tracy — June 21, 2014 at 12:18 pm

    Just tried this recipe (as the vegan option with Yoso coconut yoghurt) and substituted nectarines for the blueberries. They are lovely – light and airy – and a keeper recipe. Thanks for sharing.


    • Averie Sunshine replied: — June 21st, 2014 at 3:51 pm

      What a great swap for this time of year! Love nectarines and glad you love the muffins!


Leave a Comment

Current day month ye@r *