Whether you need a quick on the go breakfast idea or want to recreate your favorite bakery classic, these vegan blueberry muffins are an absolute must in your recipe collection.
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We are so excited to share this easy vegan blueberry muffin idea. Blueberry muffins are a classic bakery staple and so many people don’t realize is actually really easy to make allergy friendly. These vegan blueberry muffins do not contain any dairy or egg products, so they are great for a variety of lifestyles.
The best part about these blueberry muffins with crumb toppings is that they genuinely taste similar to bakery style ones and with a really simple hack, they can look like them too!
What ingredients do I need to make these vegan blueberry muffins?
We love simple dairy free recipes that are both easy to make, but also have easy to find ingredients, most of which are already in most people’s pantries. These vegan blueberry muffins need just 10 ingredients to make and are really simple to put together. The ingredients that you need for these dairy free blueberry muffins are:
- flour
- baking powder
- baking soda
- salt
- sugar
- brown sugar
- vegan butter
- vegan buttermilk (almond milk + vinegar)
- vanilla
- blueberries
There is an optional crumble topping that is highly recommended also. For that you will also need:
- sugar
- flour
- cinnamon
- vegan butter
How do you make dairy free blueberry muffins?
The very first thing you want to do to make these vegan blueberry muffins, is to add the vinegar inside a 1 cup measuring cup. Fill the rest of the cup up with your unsweetened almond milk (or dairy free milk of choice). Let sit for 10 minutes. This will make a dairy free buttermilk. Preheat oven to 425 degrees.
In a small bowl, you want to add all the dry ingredients and whisk together. Those ingredients are flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add both sugars and butter. Cream these together on medium speed for about 3 minutes. Then, add in the dairy free buttermilk, and vanilla. Mix again. Add the dry ingredients to the wet ingredients bowl, and using a spatula, fold together. Lastly fold in the blueberries.
Fill muffin cups up ¾ of the way full and then place in the oven. Cook for 5 minutes at 425 and then drop the heat to 375 for 15-17 minutes or until a toothpick inserted comes out clean.
For the optional crumble topping, add all the ingredients together and mix with a fork. Add on top before putting in the oven.
What is the key to making the vegan blueberry muffins look like bakery style muffins?
We really want to give the bakery feel to these vegan blueberry muffins. We believe that no matter dietary needs or preferences, everyone should be able to enjoy high quality food. We tested these blueberry muffins with and without regular wrappers and both of those, the dairy free blueberry muffins just kind of spill out over the top.
The key to get the taller, fluffier, perfect bakery style vegan blueberry muffins is using these tulip muffin liners. They fit in a regular muffin tin, but help keep all the ingredients into, making them absolutely perfect.
Can these be Top 8 Allergen Friendly Blueberry Muffins?
These vegan blueberry muffins use both wheat and almond milk in the recipe as we have it written. However, you can swap out the almond milk for any dairy free milk of choice. Also, you can try to make them with gluten free cup for cup flour. The King Arthur cup for cup is our favorite!
Can I make these into mini vegan blueberry muffins?
You can absolutely make these mini dairy free blueberry muffins. You just need to follow the directions and fill mini muffin tins instead of regular size. Likewise, you could make extra large muffins with this recipe.
What are other dairy free muffins ideas that I should try?
Once you try these vegan blueberry muffins, you may want to learn what are some other options. We gathered some ideas from our friends. All of these dairy free muffins listed below are vegan, so they are also egg free and many are gluten free.
- Double Chocolate Oat Muffins
- Gluten Free Pumpkin Muffins
- Apple Muffins
- Gluten Free Chocolate Muffins
- Gluten Free Banana Muffins
- Gluten Free Banana and Zucchini Muffins
- Gluten Free Lemon Poppy Seed Muffins
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🥳 Get the Full Recipe
Vegan Blueberry Muffins
Ingredients
- 1 tablespoon vinegar
- 1 cup unsweetened almond milk, scant (*or other dairy free milk)
- 2 ½ cups flour (*see post for GF)
- 2 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegan sugar
- ½ cup brown sugar
- ½ cup vegan butter
- 1 tablespoon vanilla
- 1 ½ cups blueberries (fresh or frozen – if frozen thaw before using)
Instructions
- In a 1 cup measuring cup, add the vinegar. Fill the remaining cup with almond milk. This makes buttermilk, set aside.
- Preheat oven to 425 degrees.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, add both sugars and butter. Cream together on medium speed for 3 minutes.
- Add in the buttermilk and vanilla. Beat together just until combined.
- Add the dry ingredients to the wet ingredients and fold together with a spatula.
- Fold in the blueberries.
- Fill tins ¾ of the way full.
- Add optional crumble topping if including (see directions below).
- Bake at 425 for 5 minutes, then reduce to 375 for 15-17 minutes or until toothpick inserted comes out clean.
- Remove from oven and let cool.
Crumble Topping, Optional
- In a bowl, stir together the sugar, flour and cinnamon. Add in the melted butter and stir to combine. Sprinkle on top before going into the oven.
Notes
Nutrition
I tried these out today, and they’re great! I used the GF substitution for the flour. We have allergies to almond and blueberries (random, I know), so we swapped almond milk for coconut milk and blueberries for strawberries. I know sometimes chefs don’t appreciate substitutions in their recipes, but this recipe has been so helpful! We have so many allergies in our home that it’s rare for me not to have to make some kind of substitution for something. My four year old is going to love these! Thank you so much for this recipe! 💜
We’re just so happy that it worked out for you! What kind of gluten free flour did you use? Thanks for leaving a review!
We used King Arthur GF flour.
Nice! That’s our go to as well!
This recipe is bomb 💣 and soo easy to follow!
We’re so happy to hear that you liked it! Thanks for taking the time to leave a review, we appreciate it so much. Have a great day!
Love these muffins and your site in general! Thanks for helping support folks like me with not-so-mad baking and cooking skills.
Just a heads up—I think there are two typos in the recipe. I used 2 tsp of baking powder instead of 2 tbsp, and I used 1 tsp of vanilla instead of 1 tbsp. They came out great so I think those were the right amounts, but I could be wrong.
Hi! The recipe how we wrote it is correct for how we made it, but so happy to hear your way worked also! Thanks for leaving a review! We appreciate it.
Turned out perfectly! Appearance is great with the crumble top. Very nice taste, no vegan compromise. Really had to have these work because flour is very scarce here now (portland Oregon april 2020) due to virus. So no flour was wasted in this amazing recipe. Thanks!
We are so excited to hear that! We completely understand about it having to work so we’re happy it did for you. Thanks for taking the time to leave a review, we appreciate it so much. Have a great day.
These are so amazing. Thank you so much for sharing. They took about an hour total in time and made 24 regular sized muffins. I made them gluten free as well and used coconut milk as we have almond allergies in the home.
So excited that your family liked the recipe. We appreciate your time leaving a review and letting others know about good alternatives that worked for you. Thanks so much.
Hi! I was super excited about this recipe but unfortunately the results weren’t great. The flavour was okay. However the consistency was not right. Firstly whilst preparing the mixture I found that when pouring in the ‘buttermilk’ to the sugar/butter mix it just separated in clumps, looking ‘fluffy’. I combined yet it didn’t change. So I winged it, chose to ignore that clumpy mess and added the dry ingredients. Took a while to fold but consistency of the batter looked good. Once I brought the muffins out of the oven the tops were a rather smooth golden brown, firm texture and after cooling, upon eating we noticed that from the top down the texture was soooo light and airy that it just crumbled and flattened into the golden tops! really was not easy to eat and fell apart with the touch of the hand. Can it be it is missing a more binding ingredient?
Hi. we’re sorry to hear that it didn’t quite work out for you. Others have tried this and we’ve remade multiple times with success so i’m not sure exactly what happened. Are you saying the vegan buttermilk curdled or when you mixed it into the butter/sugar it was clumpy after that? Because it should look curdled after sitting for a few minutes to mimic actual buttermilk. I’m wondering if the rest of the issue came with overmixing.
I had the same issue, when I added the ‘buttermilk’ it didn’t combine. I had clumps with vinegar looking liquid. I used apple cider vinegar and almond milk. So maybe there is an issue with one of those ingredients. I might try it with a different vinegar as the almond milk was well within its use by date.
It is supposed to look like that
Tried the recipe and the consistency was too dry and clumpy. Normally when I bake muffins the texture is pourable, this was not. I tried adding more buttermilk but it didn’t help. It was more consistent with a cookie dough. I ended up chucking it after trying to make bars with it…just tasted too dry crumbly and bland.
Sorry you had this experience
Turned out perfect! Fluffy and light. Perfect summer snack! Going to try strawberries next.
Thank you!!!! I’m so happy that they turned out! I hope you find more recipes you love soon!