Soft, sweet, and brimming with fresh blueberries, this vegan blueberry muffin recipe is one that everyone can enjoy! The juicy blueberry flavors simply shine through for the best muffins anywhere that the whole family can enjoy. Make them for breakfast or for a snack. Just be sure to make a batch of these homemade muffins, and you’ll be swooning with every tasty bite!
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Table of Contents
Why You’ll Love This Recipe
- Excellent texture: This vegan blueberry muffin recipe comes out with that moist and delicious texture that makes for the best muffins. There’s nothing dry and crumbly about this one!
- Naturally sweet: There’s no refined sugar here, just pure fresh goodness to bring out the natural sweetness of the blueberries. That means you can feel good about serving them to your family! Bakery-Style Gluten-Free Vegan Vanilla Muffins is another mouthwatering muffing recipe that is refined sugar-free. (In case you’re looking for another refined sugar-free muffin recipe.)
- Healthy: With bananas, applesauce, and flax eggs, you have nutritious elements going into every muffin without sacrificing that soft texture or wonderfully sweet taste!
Nutrition For Mental Health
Here at Raepublic we share the main ingredient or nutrient’s positive impact on mental health. Don’t worry it’s always backed by science!
One serving of blueberries is 84% water. It contains 0.7 grams of protein, 0.3 grams of fat, 14.5 grams of carbohydrates, and 2.4 grams of fiber. They are a good source of manganese and vitamins K1 and C. Blueberries are rich in antioxidants, including anthocyanins, quercetin, and myricetin.
A study found that daily wild blueberry supplementation decreased depressive symptoms in adolescents.
Ingredients + Notes
You’ll need a few simple ingredients to make homemade blueberry muffins with this vegan recipe. But most of them should already be somewhere in your kitchen, making it easy to whip them up whenever you start craving them.
- Flax Eggs: Most muffin recipes need eggs, but for vegans, egg-free muffins are a must. The way to bind them together is with flax eggs that serve as that necessary glue that keeps them all together, a perfect egg replacement!
- Flour: You can use Bob’s Red Mill all-purpose flour, whole wheat flour, a flour mixture with oat flour and coconut flour, or even gluten-free flour if you want to make your muffins gluten-free.
- Bananas: This is a great way to use up any bananas that are starting to turn brown. Bananas not only add sweetness, but they also make for a moist and delightful texture for your muffins.
- Applesauce: Unsweetened applesauce works great for keeping your muffins oil-free while letting them be nice and moist.
- Blueberries: Fresh, juicy blueberries are the key to homemade blueberry muffins that taste like heaven in every bite!
A full list of ingredients with exact amounts can be found in the recipe card below.
Recipe Variations
While this recipe comes out delicious as-is, you can use these recipe variations to mix things up or replace other ingredients you may not have on hand.
- Citrus Zest: Both lemon zest and orange zest complement those fresh blueberries so well. You can add this or any citrus zest into the muffin batter.
- Frozen Blueberries: If you’re dreaming of vegan blueberry muffins and they’re not in season, just use frozen blueberries. Make sure you thaw them out completely, though, for the absolute best results with your blueberry muffin batter.
- Other variations: Change the taste of these healthy vegan blueberry muffins with a little vegan buttermilk. Or swap out the blueberries with chocolate chips for a chocolate chip muffin. Even adding some spices like rosemary or cinnamon to the batter can give this a unique spin.
- Bonus: Sprinkle brown sugar on top for a crunchy-sweet topping, or use my cinnamon glaze or maple glaze on top (they’re vegan!).
How To Make Vegan Blueberry Muffins
Making vegan blueberry muffins from scratch takes less time than you think. Making vegan blueberry muffins is really no different. They’re an easy way to prepare a healthy breakfast ahead of time or for a snack any time!
- Preheat the oven to 350°F/180°C.
- Make the flaxseed eggs in a small bowl and set them aside.
- Add all dry ingredients into a large bowl and stir thoroughly.
- Scoop in bananas and mash them using a fork against the side of the large bowl.
- Mix in slowly the applesauce, maple syrup, and vanilla extract and thoroughly combined.
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- Fold in the blueberries.
- Scoop the batter into the prepared muffin pan and bake for about 20 minutes OR until an inserted toothpick comes out clean.
- Let the muffins cool in the pan for a bit before you place them on a cooling rack.
* Using an ice cream scoop to fill the muffin tin works really well.
Serving Ideas
Enjoy these banana blueberry muffins as a grab-and-go snack or an on-the-go breakfast. If you like, consider pairing them with a smoothie or a main dish for a more filling meal.
- Smoothies: A protein-packed smoothie, like this Peanut Butter Banana Smoothie or Banana Almond Butter Smoothie is a great choice.
- Breakfast Mains: Pair these vegan muffins with tasty Chia Seed Oatmeal, PB & J Overnight Oats, Banana Chia Pudding, or Vegan Scrambled Tofu On Toast.
Storage Tips
As wonderful as these vegan blueberry muffins taste, it’s hard to eat them all in one sitting. You’ll want to take care to store them well so they uphold that wonderful freshness and texture. Here’s how!
- Fridge: Store your healthy vegan muffins in an airtight container in the fridge. The best tastes will be the sooner you eat them, but they will keep for about 5 days this way.
- Freeze: Or take your airtight container and put it in the freezer. You can store vegan blueberry muffins this way for up to 2 months. Let them thaw at room temperature for a few hours to devour them.
FAQ
Blueberry muffins are only vegan if you buy vegan ones at the store, or make them yourself. And I recommend the latter of the two because making homemade blueberry muffins with vegan ingredients is far healthier and tastier than any store-bought brand. This blueberry muffin recipe only includes vegan ingredients.
You can use either fresh blueberries or frozen blueberries for these muffins. They will both taste amazing, though frozen ones will need to be thawed out first.
You don’t have to coat them but if they seem a little wet, you can coat them in a light dusting of flour to keep your blueberries from sinking to the bottom.
If you want something more traditional, you can go with cinnamon. But if you want to elevate them in a different way, try lavender, mint, or even rosemary.
No, there’s no need to cut blueberries up for muffins. You could if you wanted to, but that’s an extra step that has no impact on the taste.
If you tried this Vegan Blueberry Muffins Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Vegan Blueberry Muffins
Ingredients
- 3 flax eggs
- 1 cup whole-wheat flour
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large overripe bananas, mashed
- 1 cup Instant Raw Applesauce
- 3/4 cup maple syrup
- 3/4 teaspoon vanilla extract
- 1-2 cups fresh blueberries
Instructions
- Preheat oven to 350°F/180°C.
- Make the flaxseed eggs in a small bowl and set aside.
- Add all dry ingredients into a large bowl and stir thoroughly.
- Scoop in bananas and mash them using a fork against the side of the large bowl.
- Mix in slowly the applesauce, maple syrup, and vanilla extract and thoroughly combine.
- Fold in the blueberries.
- Scoop the batter into the prepared muffin pan and bake for about 20 minutes OR until an inserted toothpick comes out clean.*
- Let the muffins cool in the pan for a bit before you place them on a cooling rack. * Using an ice cream scoop to fill the muffin tin works really well.
Video
Notes
Storage Tips
As wonderful as these vegan blueberry muffins taste, it’s hard to eat them all in one sitting. You’ll want to take care to store them well so they uphold that wonderful freshness and texture. Here’s how!- Fridge: Store your healthy vegan muffins in an airtight container in the fridge. The best tastes will be the sooner you eat them, but they will keep for about 5 days this way.
- Freeze: Or take your airtight container and put it in the freezer. You can store vegan blueberry muffins this way for up to 2 months. Let them thaw at room temperature for a few hours to devour them.
FAQ
Nutrition
Did you make this recipe?
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Reference
Fisk, J., Khalid, S., Reynolds, S. A., & Williams, C. M. (2020). Effect of 4 weeks daily wild blueberry supplementation on symptoms of depression in adolescents. The British journal of nutrition, 124(2), 181–188. https://doi.org/10.1017/S0007114520000926
These were so good!
So glad you like them.
You can also make a loaf with the batter instead of individual cupcakes – just put in the oven for 45-50 minutes and voila! Delicious!
Nice adaptation, love it!