This vegan blueberry muffin recipe makes delicious golden and fluffy muffins with a crunchy oat topping. It’s super satisfying and most importantly - incredibly easy!
Why Choose This Recipe?
- There’s DOUBLE the blueberry goodness. Our muffin consists of whole blueberries as well as mashed up blueberries stirred through the mixture.
- They’re super fluffy and moist.
- The oat topping is absolute heaven and will have you munching on these for days.
- It’s SO much better than regular muffins.
- This is another one from my collection of super easy recipes!
- You need ZERO special equipment for this - literally just an oven, muffin tray and some bowls!
- They’re a great vegan snack for kids. Plus, the kids can even help make them.
- It’s budget-proof. You can use frozen blueberries and very basic kitchen cupboard ingredients.
Did I mention the oat crumble topping? Oh yes, I did. It’s just too good for words.
If you scroll to the recipe card down below, you can also adjust the portion sizes. Plus, you can convert from metric to US measurements with just one click.
Oh and if that wasn’t enough I’m also bringing you step-by-step instruction photos. This way you’ll know exactly how your mixture is supposed to look during different stages.
What ingredients will you need?
A few notes about the ingredients:
- Blueberries: I used frozen
- Lemon juce: from lemons or from concentrate
- Caster sugar: can be substituted for brown
- Oat milk: can be substituted for different plant milk
Don't have all the ingredients? Scroll down for possible ingredient substitutions!
This is a handy visual guide to making your muffins. Check out the recipe card at the bottom of this page for measurements and detailed instructions.
1. Sift all your dry ingredients (plain flour, wholemeal flour, white sugar, baking powder, and salt) into a large bowl. Whisk very well. The salt and baking powder need to be well distributed throughout the mixture.
2. Combine all your wet ingredients (oil, lemon juice, plant milk).
3. Mash 25g of blueberries until smooth (microwave for 30-60 seconds to make the mashing easier).
4. Add mashed blueberries to your wet mixture. Stir. Pour wet mixture over your dry ingredients.
5. Mix until combined.
6. Grab the remaining (whole) blueberries and add them to the bowl.
7. Stir gently until blueberries are evenly distributed throughout the mixture.
8. Prepare your oat crumble topping by mixing oats, brown sugar, cinnamon and oil.
9. Line your muffin tray with cupcake liners. Use a spoon to fill the tin with muffin mixture. Fill all the way to the top.
10. Sprinkle with the oat crumble topping.
11. Pop them into the oven for 30-35 minutes at 180°C/356°F (fan oven).
12. Your blueberry muffins are ready!
These tips will help make sure your muffins turn out well.
1. Sift dry ingredients
This might sound unnecessary to some, but it really helps make the muffins fluffy and airy. Check out more about why sifting flour is so important here.
2. Whisk very well
Before adding them to your wet mixture, whisk the dry ingredients well. You don’t want to be left with big clumps of salt or baking powder all in one place as this will result in an uneven rise.
3. Fill to the top
This way you will get beautiful, proud, tall muffins.
4. Test it first
Before turning off the oven, check that your muffins have cooked thoroguhly.
Stick a wooden skewer in the middle of a muffin and see if it comes out clean. A clean skewer means your muffins are done. If you don’t have a large wooden skewer on hand, use a toothpick or simply just a metal fork or a thin knife.
For more tips on how to tell when your muffins are baked, click here.
5. Wat to remove
Obviously, the muffins are delicious when they’re freshly baked, eaten warm straight out of the oven.
However, don’t worry if the paper liner is slightly stuck to the muffin - this is completely normal when the bakes come straight out of the oven.
If you want to remove the liner easily, wait for the muffin to cool down completely first.
Possible Ingredient Substitutions
This recipe is easily customisable. Here are some ideas:
- Substitute whole wheat flour for plain flour.
- Don’t have brown sugar for the oat topping? Use regular, caster sugar.
- Substitute your fruit! You could even experiment with fruit. I’ve tried substituting half of the blueberries for apples and it worked super well!
- Don’t have oat or almond milk on hand? You could try out different plant milk like soy and coconut.
In case you run into any issues making this recipe, simply comment down below or message me directly on Instagram. I’ll be sure to help you out in case you get stuck.
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If you’re feeling inspired to bake more delicious vegan desserts, try out my:
- Best Vegan Waffle Recipe
- Orange Cardamom Knot Buns
- Vegan Shortbread Cookies with Chocolate
- Vegan Oat Milk Pancakes
- Or check out my full desserts section.
Vegan Blueberry Muffins
- Muffin tray
FOR THE MUFFINS
- 75 g (2.65 oz) caster sugar
- 128 g (4.52 oz) whole wheat flour should equal about 1 cup of flour
- 128 g (4.52 oz) plain flour should equal about 1 cup of flour
- 2½ teaspoon baking powder
- ¼ teaspoon salt PLUS an extra pinch of salt on top of that
- 210 ml (7.1 floz) oat milk or other plant milk
- 20 ml (1.35 tablespoon) lemon juice from lemon concentrate or juiced from a lemon
- 65 ml (2.2 floz) olive oil should equal about ⅓ cup of oil
- 175 g (6.17 oz) blueberries whole
- 25 g (0.88 oz) blueberries mashed
FOR THE OAT CRUMBLE TOPPING
- 10 g (0.35 oz) brown sugar can be substituted for white sugar
- 40 g (1.41 oz) oats
- 2 teaspoon olive oil
- ½ teaspoon cinnamon
- Sift your dry ingredients, add to bowl and whisk. Make sure to whisk super well – you don’t want for salt or baking powder to be concentrated in just one part but perfectly evenly distributed throughout the mixture.
- Combine all your wet ingredients (oil, lemon juice, vegan milk) in a separate bowl.
- In another smal bowl, mash 25g of your blueberries until smooth using a fork. You can even put them in the microwave to make the mashing easier.
- Add your mashed blueberries to the wet mixture. Stir. Then pour your wet mixture over your dry mixture.
- Whisk until combined, but no need to over-whisk. Grab your whole blueberries and chuck them over your mixture. Stir again, so that all your blueberries are distributed as evenly as possible throughout the mixture.
- Time to prepare the oat crumble topping. Simply mix oats, brown sugar, cinnamon and oil.
- Now comes the fun, final bit. Line your muffin tray with paper liners. Use a spoon to fill the tin with your muffin mixture. Fill all the way to the top and then sprinkle over the oat topping.
- Pop them into the oven for 30-35 minutes at 180°C/356°F.
- Use the step-by-step photos above as your visual guide.
- This recipe has been tested using weight measurements (not cups). I recommend using weight measurements (both EU and US weights are stated in the recipe card). Cups vary in size and are thus considerably less exact.
- Fill your muffin tin all the way to the top.
- To check if it's been baked, stick a wooden skewer in the middle of a muffin and see if it comes out clean. A clean skewer means your muffins are done.
- If you want to remove the paper liner easily, wait for the muffin to cool down completely first.
Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.