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Vegan Blueberry Muffins

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. 
Course Breakfast, Snack
Cuisine American
Keyword dairy free breakfast, dairy free muffins, dairy free recipes, vegan recipes
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 10 muffins
Calories 277kcal
Author LarishaBernard


Crumble Topping, Optional

  • 5 tbsp sugar
  • 1 tbsp flour
  • 1/4 tsp cinnamon
  • 3 tsp melted butter


  • 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 3/4 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. 


**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 


Serving: 1muffin | Calories: 277kcal | Carbohydrates: 49g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 353mg | Potassium: 307mg | Fiber: 1g | Sugar: 23g | Vitamin A: 445IU | Vitamin C: 2.1mg | Calcium: 149mg | Iron: 1.8mg