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


  • 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


  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.


*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:



Serving Size:


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

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. 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!

    • 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. 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?

  3. 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!!

  4. 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.


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

  6. 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.

  7. 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!

    • 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. 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.

  9. Right, you’ve inspired me, I’ve a glut of berries to use up and a picky vegan friend coming for dinner – will give these a go! (The pictures look gorgeous by the way )

  10. Hi Averie!
    I would like to make these but I am curious about substituting the sugar for stevia; have you had any experience cooking with stevia or do you know if it will make a difference? I’m not much of a baker, have ruined more recipes than gotten them right so if you’ve got any advice about cooking with stevia (or agave/other low glycemic sweeteners) please let me know!

    • I’m not much of a baker, have ruined more recipes than gotten them right = Based on those TWO statements, I would suggest you follow the recipe as written. As written, the muffins are great and I think you’ll love them. I don’t bake with stevia b/c I think it tastes chemically no matter what I do after heating/baking in the oven. It’s like the chemical taste intensifies. Agave is fine to use in some baking recipes (this one isn’t written for it and it would render the batter too runny).

  11. These look so good! I’ve always wanted to try avocado with baking and so I just put these in the oven! My batter is extremely green though…is that normal? Or is there a way I can avoid that in the future? Thank you! Your recipes are seriously amazing.

    • lol jk haha they’re turning a nice golden brown eep I am so excited! Thanks so much for this recipe!

      • Glad that they’re browning up and between the avocado AND the blueberries (which can turn batters green/blue), it’s not a lily white batter but they do brown up :) Glad you’re enjoying the recipe!

  12. I have made this recipe twice and love how moist it is.  Best of all, my 2 year old eats it =).

  13. These look amazing! Love the idea of using avocado in cakes! I often replace sugar in recipes with a 50/50 mix of xylitol (from birch, NOT from corn) and coconut sugar. It works really well – it doesn’t affect the texture or taste and reduces the amount of refined / high GI/GL sugar you’re getting. Win win! Can’t wait to try these! x

  14. I seriously can’t believe there are people who complain about this recipe as “misleading” for vegans? Jeez, can’t everyone just appreciate this lovely recipe and sub vegan yogurt if desired? Ugh, I guess you can’t please everyone but in my opinion some people will just nit pick and complain until the cows come home…anywho! I plan on making this recipe tonight since I have ripe avocados. Can’t wait :)

    • I never knew how many people out there love to come to food blogs (where the recipes are free for the using as compared to a cookbook that you maybe use for 1 recipe and pay $30 bucks) and then complain or nitpick about said free recipes, until I started a food blog :)

      Thank you for your support and enjoy the muffins!

  15. Hi Averie! I´m Natalia from Argentina and I want to say : ” Congratullations for your blog!”  It´s awesome, I ´ve been reading your amazing recipies and I can´t wait to try some of them. I hope to find the right substitutes for ingredients we don´t have here in my country.  Thanks for sharing :). Best!

  16. I just made these with some variations and they were a flop. I used half a cup whole wheat and half a cup whole wheat pastry flour, coconut oil, and date paste instead of sugar. Obviously you can’t guarantee results with substitutions but I just wanted some input. I feel like I forgot a vinegar or something and double checked the recipe.  They didn’t rise at all and actually sank after I took them out and the outsides are cooked but the insides are still very wet. They don’t taste bad but I don’t think anyone besides me would want to eat them haha. Any thoughts on which of my substitutions could be the culprit? The batter seemed like it would be fine before baking. I made cookies with date paste recently and they were great. 

    • There’s like 10 reasons things didn’t work out! First date paste, it’s thick, pasty, gooey, tacky, won’t behave at all like regular sugar and the heaviness contributed to the sinking.

      Next whole wheat flour doesn’t have nearly the gluten AP flour does, so things won’t rise; contributed with moisture-sucking gluten-less coconut flour which makes things dense and heavy as a rock unless you’re very careful – so yes, so many things that you ‘did wrong’. But baking is always an experiment and sometimes the ‘wrong’ things actually turn out right! But with these swaps/subs, sorry, no possible way the recipe would have worked.

  17. Hello, I am really anxious to make these muffins right now but I don’t have any vegan yogurt. Is it possible to substitute, perhaps applesauce or unsweetened almond milk for the yogurt?? Not really sure what will be the closest substitute for the recipe to keep the flavor and texture until I can get vegan yogurt. Or possibly a flax seed egg?? Thanks for any help you can give.

    • I haven’t tried the recipe in any other way than I wrote it so really can’t speak to substitutions. I wouldn’t use almond milk, that’s too watery. If anything applesauce but the yogurt cultures, acids, etc. also react chemically to help the muffins rise. I would go to the store and get the proper ingredients so the muffins turn out correctly.

  18. Could I replace the avocado with 3/4 cup smashed banana? My boyfriend is allergic to avocado):

  19. Averie.  Thanks for this recipe.  My nephew can’t have any grains, dairy, eggs, bananas… so I think this might work if I do all my substitutions correctly.  But i need some HELP.
    First I tried this recipe with these substitutions:
    “SO Delicious” brand greek-style coconut milk yogurt instead of dairy yogurt
    Coconut sugar instead of brown sugar
    Organic pure cane sugar instead of white granulated sugar
    Gluten-free oat flour instead of regular flour

    That did NOT work.  I baked them as directly, but they were a soupy mess… so i baked them longer… for a total of 40 minutes.  They were still sunken and goey on the bottom.  Good for a cobbler though.  :)

    Next I did the same recipe but added  1 Tbls chia seeds mixed with 3 Tblsp warm water which sat for 4 minutes before blending in.

    Same thing happened.   These flops are getting expensive!!!   Can you noodle on this for me and let me know what i might be doing wrong?

    Thanks so much.

  20. I can send you a photo if you like.   They look pretty sad.   :)

    Oh, and btw, he can’t have any nuts either.


    • Sounds like you’re in a pickle and honestly I would try to google a muffin recipe that’s already made and seems to work out with all the modifications that you need to make because trying to take a conventional recipe and then work ‘backward’ so to speak about what to remove, how much, how to swap it, etc…is challenging. So I would just find a recipe for muffins on google that would work for you and go with that. Thanks for trying my recipe!

      Baking GF is likely the culprit in this case with oat flour rather than regular flour. If you could bake with a regular GF flour that simulates all-purpose flour (not oat flour and not GF oat flour) I think that maybe could help.

  21. Thanks, Averie.    Yes, I’m pretty constrained with  my nephews allergies.   He can’t have any kind of GF flour but GF oat flour… no other grains at all.   So it’s tough to find a recipe for that.   

    THANKS.   I’ll carry on and keep experimenting!

    BTW these are delicious… just didn’t take the form of a muffin for me with my mods.

    • I know avocados vary in sweetness but these weretoo sweet for me. But they were really good. Is there a reason for the white and brown sugar? Could I sub apple sauce for some of the sugar?

  22. Has anyone tried freezing these? Thanks!

  23. The best “vegan” muffins, that aren’t actually vegan. 🙄🙄🙄

    • They are most definitely vegan if you use the vegan version yogurt/sour cream. That is the singular ingredient that could make them vegetarian rather than vegan if you use a conventional product.

  24. Moist and delicious! I used Greek yogurt so mine weren’t vegan. These are way sweet, which I didn’t mind.

    Rating: 5

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