🫐 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!
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! :)
I am craving these like crazy now!
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!
They are truly my fave muffins, EVER! Vegan, healthy, or otherwise. I am so glad you tried them and are as happy with them as I am! Thanks, Monica!
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
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.
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 :)
Lol – I hope you put these to the test!
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!!). :)
Blueberry muffin is so good. Thank you. Have a great day!
I feel that if I taste one I’ll love them like yout husband :)
I’ve been seeing these beauties all around Pinterest! Pinned to a few of my boards. Perfect blueberry muffins!
Really? I haven’t seen them at all! Okay well that’s good :)
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 :)
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!
I was sent SO MANY – and gave tons away. So I just started baking with them to try to use them up! :)
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
wait around for butter or eggs to come to room temp <-- putting them in the micro for 10 seconds each, separately, accomplishes the same goal :)
These look great, Averie! And they look like you packed ’em up real good with blueberries… I love that!
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.
I’m sure your GF flour will work fine in these if you’ve used it in other cakes, cookies, muffins, etc.
I don’t typically bake GF. However, I have tons of no-bake things that are GF, and many of my baked recipes can be adapted.
80%+ here is GF https://www.averiecooks.com/category/dessert/no-bake-bites-balls
90%+ here is already GF Or you can adapt it easily (bars are very forgiving in the way that cookies or cakes may not be) https://www.averiecooks.com/category/dessert/bars
Thanks so much for the response, especially about the bars. I trolled through the bars — OMG there is soooo much to try. I am thrilled — GF future for me!
BTW, your photos are always so beautiful — your site is very aesthetic.
My ghoshh, I’m so making these. Before even getting to your recipe I was floored by your description of the muffin. Perfect.
Awesome. LMK how it goes!