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In the center of the picture is a blueberry muffin that has been split open to show the inside. The split halves sit in the paper baking cup. In the background is one other vegan blueberry muffin and a navy and white checkered tea towel in the upper right. In the upper left is a cooling rack with more muffins. Blueberries and demerara sugar are sprinkled about. Everything sits on a white marble background.
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5 from 2 votes

Vegan Blueberry Muffins

Muffins are one of my favorite foods to make on the weekends. Serve with a cup of golden milk latte, tea, or hot cocoa! If there are leftovers, these vegan blueberry muffins also freeze really well!
Prep Time10 mins
Cook Time30 mins
Cooling time10 mins
Total Time40 mins
Course: Muffins
Cuisine: American
Keyword: vegan blueberry muffins
Servings: 12 muffins
Calories: 202kcal


  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Kosher salt
  • 4 tablespoons vegan butter (OR, any butter of your choice)
  • 3 tablespoons extra light olive oil (OR, an additional 4 tablespoons of butter of your choice)
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup original almond milk
  • 2 cups + extra for coating gluten-free 1:1 baking flour (can also use regular all-purpose flour)
  • 1-1.5 cups fresh or frozen blueberries, rinsed and dried
  • Demerara or turbinado sugar for topping (optional)


  • Preheat oven to 400F and prepare muffin tin. In a large mixing bowl, blend together baking powder, kosher salt, melted vegan butter, extra light olive oil, granulated sugar, applesauce, almond milk, and ground cinnamon.
  • Add flour to the mixture one cup at a time, combining after each addition.
  • Lightly coat blueberries with flour. Fold blueberries into the batter.
  • Use a 1/3 measuring cup to measure out batter and pour into muffin cup. Top with a coarse sugar (e.g., demerara or turbinado) if desired.
  • Reduce oven to 375F. Place muffin pan in oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The tops should also be golden and firm. Remove pan from oven, and let muffins cool for about 10 minutes before removing.


To freeze: Put in a labeled freezer bag and place in the freezer.


Serving: 1muffin | Calories: 202kcal | Carbohydrates: 35g | Protein: 1.5g | Fat: 6.7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 184.2mg | Potassium: 14.6mg | Fiber: 1.2g | Sugar: 14.3g | Vitamin A: 30IU | Vitamin C: 1.4mg | Calcium: 42mg | Iron: 0.3mg