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!
Yet another muffin recipe? Nope.
This is truly, hands down, the best muffin I’ve ever had. In fact, it’s one of my favourite vegan blueberry recipes in general.
What makes this vegan blueberry muffin recipe so good?
Here we go!
- 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 and some bowls!
- They’re a great vegan snack for kids! Plus, they can even help to make it!
- 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?
- Wholewheat flour
- Plain flour
- Caster sugar
- Brown sugar (optional - you can also just use caster sugar if that’s all you have in the cupboard)
- Baking powder
- Oat or almond milk
- Light olive oil
- Lemon juice (from actual lemons or from concentrate)
- Blueberries (I used frozen)
After you’ve got all your lovely ingredients, it’s time to check out the step-by-step photo instructions below.
Don't have all the ingredients? Scroll down for possible ingredient substitutions!
Before we jump straight in with this yummy recipe - if you’re enjoying this recipe, subscribe to my newsletter below and instantly receive printable 90 Vegan Meal Ideas straight to your inbox!
VEGAN BLUEBERRY MUFFIN RECIPE: STEP-BY-STEP INSTRUCTIONS
- Sift your dry ingredients into a large bowl (plain flour, wholemeal flour, white sugar, baking powder, and salt). 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.
2. Combine all your wet ingredients (oil, lemon juice, vegan milk).
3. Then it’s time to grab a fork and mash 25g of your blueberries until smooth. You can even put them in the microwave to make the mashing easier.
4. Add your mashed blueberries to the wet mixture. Stir. Then pour your wet mixture over your dry mixture.
5. Stir until combined, but no need to over-mix. 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.
6. Time to prepare the oat crumble topping. Simply mix oats, brown sugar, cinnamon and oil.
7. 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.
8. Pop them into the oven for 30-35 minutes at 180°C/356°F.
9. Ta-da! That’s it! For more tips and troubleshooting, don’t forget to scroll down.
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
TIPS and TRICKS FOR MAKING VEGAN MUFFINS
These tips will help make sure your muffins turn out well
1. SIFT ALL YOUR DRY INGREDIENTS.
This might sound unnecessary to some, but it really helps make them fluffy and airy. Check out more about why sifting flour is so important here.
2. MAKE SURE TO WHISK SUPER WELL!
Whisk the DRY ingredients well BEFORE adding them to your wet mixture! You don’t want to be left with big clumps of salt or baking powder all in one place
3. FILL YOUR TIN ALL THE WAY TO THE TOP!
This way you will get beautiful, proud, tall muffins!
4. TEST THAT IT’S ACTUALLY COOKED THROUGH.
Stick a wooden skewer in the middle and see if it comes out clean. If you don’t have a large wooden skewer on hand, use a toothpick or simply just a metal fork. For more tips on how to tell when your muffins are baked, click here!
5. WAIT TO REMOVE THE LINERS.
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 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:
- Sub wholewheat 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 milks like soy and coconut.
Delicious? I think so! 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!
Don’t forget you can grab a free vegan booklet containing 90 VEGAN MEAL IDEAS below.
Vegan Blueberry Muffins
FOR THE MUFFINS
- 75 g caster sugar
- 128 g whole wheat flour should equal about 1 cup of flour
- 128 g plain flour should equal about 1 cup of flour
- 2½ tsp baking powder
- ¼ tsp salt PLUS an extra pinch of salt on top of that
- 210 ml oat milk or other plant milk
- 20 ml lemon juice from lemon concentrate or juiced from a lemon
- 65 ml olive oil should equal about 1/3 cup of oil
- 175 g blueberries whole
- 25 g blueberries mashed
FOR THE OAT CRUMBLE TOPPING
- 10 g brown sugar can be substituted for white sugar
- 40 g oats
- 2 tsp olive oil
- ½ tsp 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.