The Best Vegan Blueberry Muffins

Vegan Blueberry Muffins — These 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. These are fluffy, moist, and so easy to make! 

stack of three Vegan Blueberry Muffins

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!

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 blueberry muffin recipe hits all those points.

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. Don’t worry, 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 Fudgy Avocado Brownies I made last week, the avocado here serves to add richness, creaminess, and moisture to the muffins, but doesn’t impart a telltale taste.

a stack of three Vegan Blueberry Muffins, with the top muffin missing a bite

These homemade blueberry muffins are fast and easy to make, no mixer required. They were inspired by my Fluffy Vegan 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, so I kept them out of these vegan muffins. I also wanted true vegan blueberry muffins, not banana-blueberry. Even without eggs, these 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. The blueberries are juicy and abundant. Tossing the berries with a couple tablespoons of flour before folding them into the batter helps prevent sinking.

Vegan Blueberry Muffins

How to Make Vegan Blueberry Muffins

Preheat the oven to 400F. Then, mash the avocado very well in a large mixing bowl. Add the granulated sugar, oil, vegan Greek yogurt or sour cream, light brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk to combine. 

To that same bowl, add the flour and baking powder, and stir until just combined. You do not want to over mix the batter, otherwise your muffins will be tough! 

In a small bowl, toss the blueberries with a few tablespoons of flour, then gently fold them into the vegan muffin batter.

Divide batter evenly among 12 muffin cups. Bake the homemade blueberry muffins at 400F for 10 minutes, then lower the oven temperature to 350F and bake for another 15 to 17 minutes, or until muffins are done. 

two stacks of homemade blueberry muffins

Why Lower the Oven Temperature Halfway Through?

A high initial oven temperature helps create steam and gives a nice rise to baked goods (this trick works not only for vegan muffins, but also for baking bread and other things you want to dome). But if you let these muffins bake at such a high temperature the whole time they’re in the oven, you run the risk of burning the outside of the muffins and undercooking the center. 

What Vegan Yogurt Do You Recommend Using? 

I used the So Delicious Dairy-Free Plain Coconut Milk Yogurt in these muffins. However, I’ve also tested these blueberry muffins with plain Chobani Greek yogurt (which contains dairy), and that worked nicely as well. 

So feel free to use whatever plain yogurt you have on hand — vegan or otherwise — and please leave me a comment below with the brand and type of yogurt you used so I can share your results with other readers! 

best blueberry muffins, with one cut in half

Tips for the Best Blueberry Muffins

I used frozen blueberries for these vegan blueberry muffins, but of course fresh berries will work. You may need to reduce baking time by a few minutes, however. So just keep an eye on the muffins as they’re baking. Once they’re set and a toothpick inserted into the center comes out clean, they’re ready to come out of the oven. 

Note that if you’re using frozen berries, you should add them into the batter frozen — do not thaw! This prevents them from bleeding, running, and breaking apart as much.

Also, 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. 

vegan blueberry muffin cut in half

More Vegan Muffin Recipes: 

  • Vegan Chocolate Chip Mini Muffins — The muffins are soft, springy, bouncy like little trampolines, and they’re vegan. They’re ridiculously moist, tender, delicate and light, without being airy, and as good as any traditional muffin with eggs and butter.
  • Vegan Oatmeal Chocolate Chip Trail Mix Muffins — They’re hearty, sweet enough without being too sweet, and full of tons of chewy texture in every bite from the raisins and oats.
  • Fluffy Vegan Banana Muffins — These muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!
  • Skinny Vegan Chocolate Chip Muffins — Fast, EASY, one bowl, no mixer muffins that are on the SKINNIER side!! Loaded with CHOCOLATE in every bite! Soft, fluffy, and deliciously decadent tasting!!
  • Vegan Peanut Butter Chocolate Chip Muffins — Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!
  • Vegan Carrot Cake Muffins — If you’re looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!

The Best Vegan Blueberry Muffins

The Best Vegan Blueberry Muffins

These are the BEST vegan blueberry muffins I’ve ever had. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. These are fluffy, moist, and so easy to make! 

Yield: 12 muffins
Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes

Ingredients

  • 1 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 vegan Greek yogurt or sour cream**
  • 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***
  • 2 tablespoons all-purpose flour, for tossing berries

Instructions

  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.
  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. 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.

Notes

*Your avocado should be very ripe, or even overripe.

**I used So Delicious Plain Coconut Milk Greek Yogurt. I've also tested this recipe with plain Chobani Greek yogurt and it worked well.

***Keep the blueberries frozen, do not thaw them. Fresh berries may be substituted and baking time may be a few minutes less.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 212 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 1mg Sodium: 138mg Carbohydrates: 31g Fiber: 2g Sugar: 19g Protein: 2g

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 Muffin and Buttermilk Pancakes Cake - Recipe at averiecooks.com

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!!

137 comments on “The Best Vegan Blueberry Muffins”

  1. You know I love blueberries so these muffins look like perfection. Pinned!

  2. These look amazing, Averie! Great that they are so healthy too!!!

  3. I made these this afternoon – I used blackcurrants instead because I had just picked a load and had it in mind to make some little cakes with them before I saw your post. Mine don’t look quite as neat as yours, I had trouble getting them out of the tin, but they are delicious and the avocado is genius. Another winner Averie!

    • Thanks for trying this recipe – on the SAME day I posted it! Love it when that happens! And with black currants, wow, sounds delish! Spray your tin REALLY really well next time or spray/grease and flour it a bit too. You could try liners but I just fear this batter will stick to them and more muffin will wind up on the paper liner than in your mouth :)

  4. I love the consistency of sour cream or yogurt in muffins – it is like it makes it just dense enough, but not overly so. And keeps it moist too. Plus, that little tangy taste under the sugar sweetnes….so good!

    • You would love these. I bet you could easily make them GF, too with a Bob’s blend or whatever blends you use. The batter would naturally counteract some of that sandy-ness that GF flours can have b/c it’s such a moist batter!

  5. This recipe is perfect Averie! I love vegan blueberry muffins :) So excited to try! And avocado is such the BOMB in baked goods. Glad you added it in!

  6. I’m loving all the avocado stuff Averie! These are amazing.

  7. My ghoshh, I’m so making these. Before even getting to your recipe I was floored by your description of the muffin. Perfect.

  8. I know I’m in the minority here but I have to stay gluten-free and low carb. I can use a gluten-free flour like Trader Joe’s and sub it in for the regular flour. Do you think that will work? These look so delectable I really want to try that.
    Do you think you could maybe add a few more gluten-free recipes here? I know there are sooo many requests but thought I might get lucky.

  9. These look great, Averie! And they look like you packed ’em up real good with blueberries… I love that!

  10. Ok, I have to say that you’re totally tempting me with these avocado recipes. I love avocado and keep seeing them in all your baked goods lately. I think I’m going to have to give it a try just because I’m super curious! What I also love about this recipe is that I don’t have to wait around for butter or eggs to come to room temp. That is always the bummer for me with last minute baking. xoxo, Jackie

  11. I love all of these avocado baked treats you’ve been making! Looks like I’ll have to stock up on some avocado this weekend!

  12. Blueberry muffins are absolutely my favorite kind! One of them at least. I also love bran muffins (boring, I know – but so good when you do it right!!). These little gems look amazing, Averie. So any blueberries hiding inside! And I would have never guessed there is an avocado hiding in there! From the brownies to these muffins – I think I need to begin baking with my favorite little green gem.

    • Sally I know you make a ton of muffins and I am so highly picky about muffins. Most are just dry little cakes that are bland and…dry. These are, without a doubt, my fave recipe for blueberry muffins ever. They are ridic moist, soft, tender. You have got to try avo in a muffin recipe. I used bb’s because they camouflage the slightly green tint :)

  13. I’ve been seeing these beauties all around Pinterest! Pinned to a few of my boards. Perfect blueberry muffins!

  14. I feel that if I taste one I’ll love them like yout husband :)

  15. Blueberry muffin is so good. Thank you. Have a great day!

  16. Oooh, I have all these ingredients on hand right now! I need to try these – I can’t believe how perfect they look (and sound from your description!!). :)

  17. I JUST whipped up a batch of blueberry muffins yesterday and declared them to be the best I’ve ever had. Looks like I’ve met another tough contender…I love a good competition :)

  18. These muffins also happen to be THE CUTEST I’ve ever seen! DANG! I just want to pinch their little CHEEKS! And could you be any more brilliant with the avocado addition?!? Love it.

  19. These muffins look luscious! When you say a recipe is the best, I believe you, 100%. Avocado seems to be the “it” ingredient lately! If I could just stop myself from eating them raw, maybe I’ll actually bake with one someday. :D

  20. Made these and now I can see why you said that they are the best blueberry muffins you have ever had! They are so moist, juicy and I love the cinnamon flavour that gives them a little kick! Brilliant! :) Thanks Averie!

  21. I am craving these like crazy now!

  22. When you said these were the BEST, I must admit I was extremely doubtful that such a healthy recipe could taste so heavenly! But it did! I made these for breakfast on Friday for my family and I promptly ate 3! They were so good. The texture was perfect- moist but not falling apart and they were super sweet. The muffin tops had a slightly crunchy texture and their golden brown color was gorgeous! They tasted like bakery style muffins :) Definitely the best I’ve ever had ;) Thanks for the great recipe Averie!

    • Thanks for the glowing comment and report back. I am always hesitant to use the words “The Best” because that implies it really is. And I do believe these are and so happy you agree! Thanks for trying them and so happy to hear your detailed analysis of them and how they turned out! Thanks, Maggie! :)

  23. Hi Averie, thanks for sharing another wonderful recipe again! Can’t wait to try it out! But I was wondering if I could substitute the frozen blueberries with raspberries instead since I have some at home? Would it require any changes to the recipe? Thanks!

  24. 1 cup of sugar for a 12 muffins doesn’t add up to “healthy” in my mind. I’m always surprised how much sugar is in most vegan recipes (and usually processed cane sugar). So disappointing. It takes a bit of trial and error to reduce sugar content in recipes, but it’s easy and worth the effort in my mind.

    • Vegan doesn’t always mean healthy. There are tons of foods that are very UNHEALTHY that are vegan. Are you familiar with the website accidentallyvegan.com There are lots of mainstream foods on it that are vegan, but far from healthy.

      I don’t make the claim that these are the healthiest muffins in the world but they’re better than many. To each her own. 1 cup of sugar for 1 dozen muffins is a fairly standard ratio and measurement for muffins. If you want to play around with the recipe that I’ve developed, feel free to use your time, energy, money, and ingredients to suit your needs.

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