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vegan blueberry muffins with a cup of blueberries

Easy Vegan Blueberry Muffins

Shana Thomas
The best vegan blueberry muffins that are moist, healthy, and easy to make.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 188 kcal


  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup fresh or frozen blueberries
  • 1/2 cup pure maple syrup (or honey)
  • 1/2 tsp vanilla extract
  • 2 tbsp coconut oil (or sub grape seed oil or melted vegan butter)
  • 1/3 cup unsweetened applesauce (or apple butter)
  • 1 1 flax egg*
  • 1/4 cup 1/4 cup unsweetened almond milk (any milk will work)


  • Preheat your oven to 350 degrees F.  In a large bowl, combine the dry ingredients: flour, baking soda, cinnamon, and salt. Next, add the wet ingredients. pure maple syrup, vanilla extract, grapeseed oil, applesauce, flax egg, and non-dairy milk; mix until well combined.
  • Fold the blueberries into the batter. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way, I recommend using nonstick cooking spray. That way, the muffins will not stick to the liners or the pan. 
  • Divide the batter evenly into the muffin tins, filling most of the way full. Bake for 22-30 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Cool for 10 minutes and serve.


*1 Flax Egg - mix one tbsp ground flaxseed meal with 3 tbsp of water. Mix together and let sit for 5 minutes. 
Keyword vegan blueberry muffin recipe, vegan blueberry muffins