Vegan Blueberry Muffins
Soft, fluffy, and bursting with blueberries—these bakery-style vegan blueberry muffins are what breakfast dreams are made of. Made in one bowl with simple, pantry-friendly ingredients, they’re the kind of muffins that make your week feel special. Perfect with coffee, slathered in vegan butter, or just warm from the pan—good luck eating just one!
Servings: 11 muffins
Calories: 234kcal
Ingredients
- ⅓ cup soymilk any type
- 1 tablespoon flaxseed meal
- 1 cup apple sauce
- ½ cup canola oil
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1½ cups frozen blueberries
Instructions
- Preheat oven to 400° F. Line cupcake tin with 11 cupcake liners.
- In a medium bowl, add the soymilk and flaxseed meal and mix well. Add the apple sauce, canola oil, and vanilla extract and mix to combine.
- In a large bowl, combine the flour, sugar, salt, and baking powder and mix well. Add the wet mixture and gently mix together with a fork or spoon. Fold in 1 cup of frozen blueberries, reserving ½ cup for topping.
- Fill your cupcake liners with batter (all the way to the top, which should make 11 muffins). Top with remaining blueberries.
- Bake for 27-30 minutes, until the muffins start to get lightly golden on top and a toothpick comes out of the center of the muffin clean. Remove from oven and allow to cool before enjoying!
Notes
- Storage at Room Temperature: (Best for 2-3 Days) - Once completely cooled, store muffins in an airtight container lined with a paper towel to absorb moisture in a cool, dry place.
- Storing in the Fridge: (Up to 1 Week) - If you need to keep them fresh longer, store them in a sealed container in the fridge. Muffins will firm up slightly—just microwave for 10 seconds to bring back their soft, just-baked texture.
- Freezing: (Up to 3 Months) - Let muffins cool completely, then wrap individually in plastic wrap or place in a single layer in a freezer-safe bag or container. To thaw, let them sit at room temp for an hour or microwave for 30 seconds for a warm, fresh-from-the-oven feel.
- Pro Tip: Toasting a thawed muffin for a few minutes gives it crispy edges and that bakery-fresh magic.
Nutrition
Calories: 234kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 188mg | Potassium: 67mg | Fiber: 1g | Sugar: 18g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg