š« My Vegan Blueberry Muffins are the BEST blueberry muffins Iāve ever had, vegan or otherwise. An avocado replaces the butter (and much of the oil) youād 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 addingĀ 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 MuffinsĀ 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 MuffinsĀ 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)*
- Ā¾ cups granulated sugar
- ā cup canola or vegetable oil, melted coconut oil may be substituted
- ā cup vegan Greek yogurt or sour cream**
- Ā¼ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- Ā¾ teaspoon cinnamon
- Ā¾ teaspoon nutmeg
- pinch salt, optional and to taste
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 Ā½ 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; donāt 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 didnāt 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 ā itās 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.
Ā©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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 ā I love crumble topping anything and when paired with big juicy blueberries, I canāt resist. Even better when itās a fast, easy, no-mixer, flexible recipe!Ā
Blueberry Muffin and Buttermilk Pancakes CakeĀ ā 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 ā One of the best coffee cakes or cakes Iāve ever made. Highly recommended ā tied with the one below.
Blueberry Oatmeal Crumble Bars ā 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 ā Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Take advantage of those FRESH blueberries!