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5 from 2 votes

Craving healthy vegan blueberry muffins? You came to the right recipe. These fluffy, dairy-free muffins are not only packed with juicy blueberries but with apples and bananas, too. Instead of loading these healthy blueberry muffins with tons of added sugar, this vegan recipe calls for raw applesauce, overripe bananas, and a bit of maple syrup to sweeten them up. Could it get any better?

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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!

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.

Ingredients for blueberry scones.
  • 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. 
  • Baking Soda: With baking soda, your batter rises to give you that light, fluffy texture that all muffins should have.
  • Baking Powder: Baking powder is also important as a leavening agent in these delicious vegan blueberry muffins. 
  • Salt: Just a little salt goes a long way to balance out the sweet tastes. Even though we’re not using any white sugar in this, the sweet ingredients following below can do with a teensy bit of balance. 
  • 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. 
  • Maple Syrup: While blueberries are sweet, maple syrup will help them out in a natural way. 
  • Vanilla Extract: I can’t think of a single muffin recipe that doesn’t include vanilla extract. It just adds that wonderful warmth and aroma like a bakery!
  • Blueberries: Fresh, juicy blueberries are the key to homemade blueberry muffins that taste like heaven in every bite!
Five blueberry muffins with brown paper wrapper.

Step-by-step Instructions: Vegan Blueberry Muffins Recipe

Making homemade blueberry muffins from scratch takes less time than you think. And to make vegan blueberry muffins is really no different than preparing a healthy breakfast ahead of time or for a snack any time!

1. Preheat the oven to 350°F/180°C.

2. Make the flaxseed eggs in a small bowl and set them aside. 

3. Scoop all dry ingredients into a large bowl and stir thoroughly. 

4. Add in bananas and mash them using a fork against the side of the large bowl. 

5. Mix in slowly the applesauce, maple syrup, and vanilla extract and thoroughly combine. 

6. Fold in the blueberries.

7. Scoop the batter into the prepared muffin pan and bake for about 20 minutes OR until an inserted toothpick comes out clean.*

8. 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. 

Vegan Blueberry Muffins Recipe Video

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!). 
Woman picking up blueberry muffin.

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. 

Several vegan muffins with a bowl of blueberries in the background.

FAQ

Are blueberry muffins vegan?

Blueberry muffins are only vegan if you buy vegan ones at the store or make them yourself. 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 vegan blueberry muffin recipe only includes vegan ingredients. 

Is it better to use fresh or frozen blueberries for muffins?

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. 

Should I coat blueberries in flour for muffins?

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. 

What spices enhance blueberries?

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. 

Should I cook blueberries before baking?

I don’t cook my blueberries first, but some people swear by it. I’m a firm believer in letting the blueberries shine in their natural form. They give you the sweetest flavors by leaving them fresh. 

Should I cut blueberries for muffins?

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. 

More Vegan Baking Recipes

Close up of a blueberry muffin with a bite taken out of it.

Recipe

Close up of blueberry muffins in brown tulip wrapper.
5 from 2 votes

Banana Blueberry Muffins

Yield 2 Dozen
Prep Time 10 minutes
Total Time 10 minutes
Craving healthy vegan blueberry muffins? You came to the right recipe. These fluffy, dairy-free muffins are not only packed with juicy blueberries but with apples and bananas, too. Instead of loading these healthy blueberry muffins with tons of added sugar, this vegan recipe calls for raw applesauce, overripe bananas, and a bit of maple syrup to sweeten them up. Could it get any better?

Ingredients 
 

Instructions 

  • Preheat oven to 350°F/180°C.
  • Make the flaxseed eggs in a small bowl and set aside.
  • Scoop all dry ingredients into a large bowl and stir thoroughly.
  • Add 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.

Notes

Please read through the above blog post for helpful tips & tricks!

Nutrition

Calories: 866kcal, Carbohydrates: 182g, Protein: 16g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 1g, Sodium: 1169mg, Potassium: 530mg, Fiber: 7g, Sugar: 73g, Vitamin A: 3IU, Vitamin C: 0.1mg, Calcium: 277mg, Iron: 7mg

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4 Comments

  1. 5 stars
    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!