🫐 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 Large Bowl
- 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!
great
Moist and delicious! I used Greek yogurt so mine weren’t vegan. These are way sweet, which I didn’t mind.
Thanks for the five star review and I’m glad they were delicious!
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.
Has anyone tried freezing these? Thanks!
Personally I have not but muffins usually freeze pretty well.
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?
I wouldn’t use applesauce because it adds more moisture. I would just reduce some sugar, to taste.
I can send you a photo if you like. They look pretty sad. :)
Oh, and btw, he can’t have any nuts either.
*groan*
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.
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.
Could I replace the avocado with 3/4 cup smashed banana? My boyfriend is allergic to avocado):
Probably although since I haven’t tried it myself, I can’t speak with total certainty.
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.
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.
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!
Thanks for reading! Happy cooking!