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!
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.
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.
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.
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!
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.
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!
- 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
- 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. 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.
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 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!!