🫐 My Vegan Blueberry Muffins are the BEST blueberry muffins I’ve ever had, vegan or otherwise. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter, keeping the muffins fluffy and moist. Ready in under an hour, they’re SO easy to make!
The BEST Vegan Blueberry Muffins
These no egg blueberry muffins were inspired by my Fluffy Vegan Banana Muffins and just so happen to be the best blueberry muffins I’ve ever had. Here are just a few reasons I love them and know you will, too:
- The use of avocado reduces the amount of melted vegan butter or oil while keeping the batter super moist and tender. You don’t taste it at all!
- I upped the moisture and tenderness quotient even more by adding vegan yogurt.
- Every bite is bursting with juicy berries.
- The ingredients combine in one bowl with simple, foolproof steps.
- Loved by kids and adults, this vegan blueberry muffins recipe stores and freezes well, making it great for meal prep.
Looking for more vegan muffin recipes?
My Skinny Vegan Chocolate Chip Muffins are a fast, EASY, one bowl, no mixer recipe that are on the SKINNIER side and loaded with chocolate in every bite! My soft, fluffy, Vegan Peanut Butter Chocolate Chip Muffins are always a fan favorite, and my Vegan Carrot Cake Muffins are a healthier twist on classic layered carrot cake that tastes AMAZING!
Ingredients You’ll Need
This recipe comes together without many of the ingredients you find in vegan baked goods, like flax eggs, egg replacer, or even plant-based milk. The texture still turns out light and fluffy, and the muffins are perfectly sweet. Here’s what you’ll need:
- Avocado: As mentioned, this is what keeps the muffins soft and moist while limiting the oil. Use a ripe or overripe avocado for the best results
- Sugar: Granulated sugar (white sugar) sweetens the batter and gives the muffins structure. Then, light brown sugar adds extra sweetness, moisture, and a subtle molasses taste
- Oil: Use a neutral-tasting oil like vegetable oil or canola oil. Or, substitute melted coconut oil
- Vegan Greek Yogurt: I used So Delicious Dairy-Free Plain Coconut Milk Yogurt. I’ve also tested this recipe with plain Chobani Greek yogurt, and it worked well. Or, substitute vegan sour cream
- Flavor Enhancers: Vanilla extract, cinnamon, nutmeg, and salt infuse the muffins with sweet, warm flavor
- Flour: I use all-purpose flour for the base of the muffin batter. I haven’t tested the recipe with gluten-free flour, but it should work as long as you use a 1:1 substitute
- Baking Powder: Make sure it’s fresh for the fluffiest consistency
- Blueberries: Use fresh or frozen blueberries. No need to thaw frozen berries first
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Vegan Blueberry Muffins
- Mash the avocado in a large bowl, and add both sugar, spices, and wet ingredients, whisking until smooth.
- Add the dry ingredients to the bowl, mixing just until combined. Be careful not to overmix, or your muffins will be tough! Toss the berries with a little flour in a bowl, and gently fold them into the muffin batter.
- Use a large spoon or cookie scoop to divide the batter evenly in a muffin tin, greased or lined with muffin liners, filling each cavity 2/3 of the way full.
- Bake for 10 minutes. Then, reduce the oven temperature, and continue to bake until the muffins are lightly golden, domed, and a toothpick inserted into the center comes out clean. The temperature change creates steam, helping the muffins rise!
- Cool the muffins in the pan, and enjoy!
The Best Vegan Blueberry Muffins
Equipment
- 1 (12 Cup) Muffin Pan
- 1 Small Bowl
Ingredients
- 1 Hass avocado, mashed very well (about 3/4 cup)*
- ¾ cups granulated sugar
- ⅓ cup canola or vegetable oil, melted coconut oil may be substituted
- ⅓ cup vegan Greek yogurt or sour cream**
- ¼ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- ¾ teaspoon cinnamon
- ¾ teaspoon nutmeg
- pinch salt, optional and to taste
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 ½ cups frozen blueberries***
- 2 tablespoons all-purpose flour, for tossing berries
Instructions
- 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)
- In a large mixing bowl, mash the avocado very well.
- Add the granulated sugar, oil, Greek yogurt or sour cream, light brown sugar, vanilla, cinnamon, nutmeg, optional salt, and whisk to combine.
- Add 1 cup flour, baking powder, and stir until just combined; don’t overmix. Set bowl aside.
- In a small bowl, toss blueberries with 2 tablespoons flour, which prevents them from sinking as much while baking.
- 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.
- 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.
- Bake at 400F for 10 minutes.
- Lower the oven temperature to 350F and bake for another 15 to 17 minutes, or until muffins are done. 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.
- Allow muffins to cool in pan for about 10 minutes before removing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Even More Blueberry Baked Goods:
*Note that most of the following recipes are not vegan. For vegan muffin recipes, please see the list of related recipes above the recipe card.
Blueberry Crisp — I love crumble topping anything and when paired with big juicy blueberries, I can’t resist. Even better when it’s a fast, easy, no-mixer, flexible recipe!
Blueberry Muffin and Buttermilk Pancakes Cake — This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven.
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 Oatmeal Crumble Bars — These bars are buttery and packed with blueberry flavor! They take just 10 minutes of prep and then go straight into the oven.
Crustless Blueberry Pie — Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Take advantage of those FRESH blueberries!
Muffins look so good. I can’t wait to make them. Was wondering how you could change out some of the sugar in this recipe. For anyone who has to watch their sugar(like myself) I use liquid stevia but haven’t exactly worked out what to always swap in place of the bulk that real sugar adds to a recipe. I have used unsweetened applesauce and mashed banana. Any other suggestions?
I really don’t know what you’d do other than to simply play around with it and start baking things and trying them! You could try bulk stevia…I don’t know because I don’t use it and personally am just not a fan of applesauce in recipes. It always…changes things. The best way to do things in recipes like this is to just…do them :) Play around, have fun, sometimes you get lucky, sometimes you don’t, but you learn for the next time.
I’m going nuts over using avocado as a butter replacement in baking. I almost prefer it to coconut oil in quick breads because you don’t get that faint, lingering coconut taste in a recipe where you don’t want to taste coconut! I love these blueberry muffins, I love that they’re healthy, and I love that they’re stacked in a tower! ;)
that faint, lingering coconut taste in a recipe where you don’t want to taste coconut = YES! I love coconut oil, but not everyone does. And in some recipes, it’s a total deal breaker – And with avo, all that is avoided :)
I have had a couple bouts with vegan-ism, even though I am not right now…these look so scrumptious. Pinning this!
Thanks for pinning!
I love that you used avocado in these to replace the butter! What an awesome idea! I would have never guessed by looking at these beauties! And really, they are beauties Averie!! They look moist, fluffy and delicious!
Looks awesome, Averie! I love the hidden avocado trick – seems to work every time!
I lurve blueberry muffins and have never made them from scratch! I know, who am I? This totally needs to happen in my kitchen ASAP!
Try these as your inaugural batch!
YUM! These look so moist and delicious. Love that they’re vegan!
I love blueberry muffins, and this vegan version looks so good!
Thanks, Angie!
Blueberry muffins are such a classic! Very cool that these are made with avocado! I didn’t know that could be done but it makes sense since it has such high fat content.
Loving this healthy vegan twist on blueberry muffins with all my favorite ingredients! You hit this one out of the park, Averie! Yes, I’d definitely say you nailed it with each and every one of those requests from your followers. It seems everyone is always searching for quick and easy but healthy breakfast and snack options and this recipe fits the bill. BRAVO! xo
:) thanks Stacy!
These muffins look wonderful! I love the fact that they’re vegan! I pinned them and can’t wait to give them a try!
Thanks for pinning!
Love how bursting with blueberries these are!
Love the bright blue colors in them! I’m so attracted to colorful and shining things!
These definetely go on my to-do list, after the cheesy avocado skillet pizza bread which ill make today :) I bought a big bunch of avocado yesterday to make the pizza bread, so I might as well want to use the ones leftover! :)
Well goodness, I’m going to have to make these too! I love avocados and can’t wait to experience their magic here =)
Love them too! LMK if you try these!
Banana and blueberry are my top 2 favorite muffin flavors. I love the avocado for butter swap–it would probably work well in most muffins and quick breads. I am anxious to try one of these recent recipes when I get home, but as usual I am having an incredibly hard time deciding between the bagels, avocado brownies, this recipe, or the parfait from your cookbook. I have officially decided the PB banana upside down cake will be my birthday cake this year!
Parfait – I had to think long and hard what that recipe even was…but I know which one it is :)
I would say these muffins are incredible and if you ever need a muffin recipe, make these! As for the bagels, as bagels go, they’re my fave cinnamon raisin bagels. Brownies – make sure you use Hershey’s Special Dark. That’s the field report I am getting.
The PB banana upside down cake for your bday…well I am honored! I wish I could make it for you…but shipping wouldnt exactly be too easy :)