• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

This Wife Cooks™

  • About
    • Contact
    • Instagram
    • Work With Me
    • JOIN MY NEWSLETTER
  • Holidays
    • Vegan Thanksgiving Recipes
    • Vegan Christmas Recipes
    • New Year’s
    • St. Patrick’s Day
    • Easter
    • Cinco de Mayo
    • 4th of July
    • Oktoberfest
    • Halloween
    • Game Day
    • Happy Birthday
  • Collections
    • Appetizers
    • Breakfast & Brunch
    • Dessert
    • Lunch & Dinner
    • Side Dishes
    • Snacks
  • Popular
    • Breads
    • Casseroles & Comfort Food
    • Cookies & Cakes
    • Dressings & Dips
    • Kid Favorites
    • Pasta
    • Rice & Grains
    • Soups, Chilis, & Stews
    • Salads
    • Sandwiches, Tacos, & Burgers
    • Baking
    • Vegan
    • Vegetarian
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Home » Popular » Breakfast & Brunch » Vegan Blueberry Muffins

Vegan Blueberry Muffins

February 26, 201821 Comments

Pin
Share
Tweet
11604Shares
View Recipe
Vegan Blueberry Muffins! Dairy-free, vegan, and ready in 30 minutes! Perfect for packing in lunches or a quick breakfast on the go!

#veganblueberrymuffins #dairyfreeblueberryrecipes #thiswifecooksrecipes #veganeasterrecipes #veganbrunchrecipes #easyveganmuffins via @thiswifecooksVegan Blueberry Muffins via @thiswifecooksVegan Blueberry Muffins! Dairy-free, vegan, and ready in 30 minutes! Perfect for packing in lunches or a quick breakfast on the go! via @thiswifecooksVegan Blueberry Muffins! Dairy-free, vegan, and ready in 30 minutes! Perfect for packing in lunches or a quick breakfast on the go! via @thiswifecooks

Vegan Blueberry Muffins!

Ready to serve fresh out of the oven in about 30 minutes!

Vegan Blueberry Muffins! Dairy-free, vegan, and ready in 30 minutes! Perfect for packing in lunches or a quick breakfast on the go!

Know what I haven’t made in forever?

Muffins. Of any kind.

Everyone loves them but I think I tend to forget how quick and easy they are to make.

Today though, I decided to combine our homeschool math lesson of fraction reading with a baking project. All involved agreed this was a genius idea.

So, with our assignment in mind, we set out to create a quick, easy, and tasty morning snack.

We started with a basic non-dairy batter then added frozen fruit just before baking.

Blueberries seemed like a good choice and we happened to have some in the freezer but, really, I think other fruits would work equally as well.

I’m giving us an A+ for today!

Vegan Blueberry Muffins | thiswifecooks.com

Ingredients for Vegan Blueberry Muffins

You will need:

  • unsweetened almond milk
  • apple cider vinegar
  • vegetable oil
  • vanilla bean paste
  • granulated sugar
  • all-purpose flour
  • baking powder
  • baking soda
  • sea salt
  • blueberries – frozen works just as well as fresh

How to Make Easy Vegan Blueberry Muffins

Preheat oven to 375 degrees F. Line a 12-muffin tin with paper liners or spray with flour-based non-stick baking spray.
To the almond milk, add the apple cider vinegar. Set aside.
Into a large mixing bowl, add vegetable oil and vanilla bean paste. Mix well.
Into a medium mixing bowl, add granulated sugar, all-purpose flour, baking powder, baking soda, and sea salt. Mix well.
Gradually add sugar/flour mixture to oil/vanilla mixture. Stir well until combined.
Pour in almond milk and stir until incorporated.
Gently fold in blueberries.
Into a prepared 12-muffin pan, spoon batter to fill each cup 3/4 full. Bake 25 minutes. Allow to cool slightly before serving warm or room temperature.
Enjoy!
Vegan Blueberry Muffins! Dairy-free, vegan, and ready in 30 minutes! Perfect for packing in lunches or a quick breakfast on the go!

Want more blueberry muffin recipes? Here’s another one you may like:

Blueberry and Zucchini Muffins with Streusel Topping

Blueberry and Zucchini Muffins with Streusel Topping | Easy | Dairy Free | Vegan

Vegan Blueberry and Zucchini Muffins – Ready for the oven!

Vegan Blueberry Muffins! Dairy-free, vegan, and ready in 30 minutes! Perfect for packing in lunches or a quick breakfast on the go!

Vegan Blueberry Muffins

Ready to serve fresh out of the oven in about 30 minutes!
5 from 12 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Keyword: 30 minutes or less, make-ahead, quick and easy, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12
Calories: 166kcal
Author: Holly Gray
Prevent your screen from going dark

Ingredients

  • 1 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup + 2 tablespoons vegetable oil
  • 1 teaspoon vanilla bean paste
  • 1/2 cup + 2 tablespoons granulated sugar
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 cups blueberries

Instructions

  • Preheat oven to 375 degrees.
  • To the almond milk, add apple cider vinegar. Set aside.
  • Into a large mixing bowl, add vegetable oil and vanilla bean paste. Mix well.
  • Into a medium mixing bowl, add granulated sugar, all-purpose flour, baking powder, baking soda, and sea salt. Mix well.
  • Gradually add sugar/flour mixture to oil/vanilla mixture. Stir well until combined.
  • Pour in almond milk and stir until incorporated. Gently fold in blueberries.
  • Into a prepared 12-muffin pan, spoon batter to fill each cup 3/4 full. Bake 25 minutes.
  • Allow to cool slightly before serving warm or room temperature.

Nutrition

Calories: 166kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 236mg | Potassium: 41mg | Fiber: 1g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Vegan Blueberry Muffins | thiswifecooks.com

SaveSave

SaveSave

SaveSave

Pin
Share
Tweet
11604Shares

Related Posts:

  • Blueberry Pie Bars
    Blueberry Pie Bars
  • Vegetable Fried Rice
    Vegetable Fried Rice
  • Small Batch Banana Muffins
    Small Batch Banana Muffins

Join My Newsletter

Signup to get all my latest recipes delivered right to your inbox every week!

You have Successfully Subscribed!

Filed Under: Baking, Breakfast & Brunch, Breakfast & Brunch, Cookies & Cakes, Easter, Kid Favorites, make-ahead, Snacks, Vegan Tagged With: breakfast, cooking with kids, snacks

Previous Post: « Vegan Pecan Pralines
Next Post: Southwest Hash Brown Quesadillas »

Reader Interactions

Comments

  1. Stacie

    April 17, 2020 at 4:09 pm

    5 stars
    This really is a great muffin recipe. I try all sorts of vegan baking recipes and this is my go-to for muffins. I even use the recipe and switch out the blueberries for different ingredients because I know they’ll turn out good.

    Reply
    • thiswifecooks

      April 17, 2020 at 4:14 pm

      Awesome! Thank you so much! 🙂

  2. Tammy

    July 19, 2020 at 1:37 am

    Have you ever tried coconut milk instead of almond milk? Our family is allergic to almond.
    Tammy

    Reply
    • thiswifecooks

      July 19, 2020 at 4:04 pm

      Hi Tammy! I have not tried this recipe with coconut milk but I don’t see any reason why it wouldn’t work just fine. 🙂

  3. Amanda

    July 21, 2020 at 8:08 pm

    Can I use vanilla extract if I don’t have vanilla bean paste?

    Reply
    • thiswifecooks

      July 21, 2020 at 9:02 pm

      Yes! An equal amount of vanilla extract can be swapped for the vanilla bean paste.

  4. Anna Brewer

    August 4, 2020 at 12:19 pm

    5 stars
    Loved these muffins! I used raspberries instead of blueberries and swapped about 1/2 cup of them for chocolate chips. Overall I think there were slightly too many add ins, but apart from reducing that slightly will definitely be making these again!

    Reply
    • thiswifecooks

      August 4, 2020 at 12:21 pm

      Thanks, Anna! Chocolate raspberry muffins sound yummy! 🙂

  5. Stefanie

    October 20, 2020 at 1:57 pm

    5 stars
    So yummy! Used vanilla extract in place of bean paste. Dusted frozen blueberries w flour so they didn’t bleed. New favorite in our house! Kids love em.

    Reply
    • thiswifecooks

      October 20, 2020 at 3:02 pm

      I’m so glad you enjoyed the muffins! Good tip for using flour on the blueberries. 🙂

  6. Kay

    December 10, 2020 at 6:33 am

    5 stars
    This recipe is delicious
    Easy too
    Every time I make these …..grab one quickly as they’re gone very quickly

    Reply
    • thiswifecooks

      December 10, 2020 at 1:42 pm

      Thank you so much! They don’t last long around here either! 🙂

  7. Cynthia G.

    December 30, 2020 at 11:24 pm

    5 stars
    My daughter and I made these today with fresh blueberries and we swapped the almond milk for oat milk, because that’s what we had. We used cupcake liners that we sprayed so we wouldn’t loose too much muffin removing the papers. We also scraped vanilla beans for the vanilla. We made one with just batter to taste the base muffin. They’re fantastic!! Talk about an easy recipe. It truly just uses ingredients we have on hand, and, with some of the other comments, I can see swapping out all or part of the blueberries for something else, like raspberry and blueberry muffins! Thank you for this great recipe. I’ve got it printed to go in a page protector for our regular/favorite recipes book!

    Reply
    • thiswifecooks

      December 31, 2020 at 1:47 am

      Thank you so much, Cynthia! Your muffins sound delicious!

  8. Arianna Sotero

    January 19, 2021 at 2:42 pm

    Hello, I made these and loved them! Do you happen to know the nutrition for this recipe? Thanks in advance!

    Reply
    • thiswifecooks

      January 19, 2021 at 3:03 pm

      Hi there! I’m so glad you enjoyed the muffins! I’ve added the nutrition info at the bottom of the recipe card. 🙂

  9. Olivia Tucker

    February 2, 2021 at 7:29 am

    5 stars
    Such an amazing texture and taste, normally when I make vegan muffins they are a dark brown color and either really dense or really dry! i swap the vegetable oil out for 1 1/2 cups of mashed banana and make banana and blueberry muffins! They are so yummy and the recipe is versatile.
    Olivia:)
    13 Years

    Reply
    • thiswifecooks

      February 2, 2021 at 2:13 pm

      Hi Olivia! Thank you so much! Banana and blueberry sounds like a great flavor combination! I’m glad to know the mashed banana works well. 🙂

  10. Teresa

    March 27, 2021 at 10:50 pm

    5 stars
    Delicious! Instead of the vinegar I used the juice of half a lemon and the whole lemon zested. Great easy recipe and a keeper.

    Reply
    • thiswifecooks

      March 28, 2021 at 1:30 pm

      Ooh, I like the lemon! Good idea!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Join My Newsletter

Signup to get all my latest recipes delivered right to your inbox every week!

You have Successfully Subscribed!

Recent Posts

  • Edamame Salad
  • Green Bean and Potato Casserole
  • Coconut Chickpea Curry
  • Cabbage and Peas

Footer

This Wife Cooks press

Copyright © 2023 thiswifecooks.com. All rights reserved. Privacy Policy .

This Wife Cooks™Logo Header Menu
  • #760 (no title)
    • Contact
    • Work With Me
  • Holiday
  • Collections
    • Appetizers
    • Breakfast & Brunch
    • Dessert
    • Lunch & Dinner
    • Side Dishes
  • Popular