This post may contain affiliate links. Please read our disclosure policy.
The Best Vegan Blueberry Muffins made with whole-grains, fresh blueberries, and a bright dose of lemon. Enjoy these moist and fluffy muffins for breakfast, an afternoon snack, or to satisfy a sweet tooth.
This post is sponsored by Sprouts Market and So Delicious Dairy Free. I was compensated for time commitment, however all opinions are my own.
Why You’ll Love these Vegan Blueberry Muffins
These muffins embody all there is to love about a classic bakery muffin. They’re tender, oh-so fluffy, and packed with juicy blueberries. I use fresh blueberries when they are in their summer prime, but you can absolutely use frozen and enjoy these muffins year-round. You’ll find them equally perfect with a cup of coffee as they are with yogurt or nut butter for an afternoon snack.
Not only are fresh blueberries snugged into every bite, but these muffins are also a fabulous source of whole grains. They’re also dairy-free, nut-free, and soy-free, so very allergen-friendly. Both kids and adults will love their satisfying texture and fruit-forward flavor.
Another key ingredient in achieving muffin mastery is So Delicious® Dairy Free Coconutmilk Yogurt Alternative. It’s made from organic coconutmilk, and naturally free of lactose, casein, carrageenan, artificial flavors, and MSG. In addition, So Delicious Dairy Free products are verified by the Non-GMO Project’s product verification program.
Recipe Ingredients and Substitutions
- Flour: Using a mix of all-purpose and whole-wheat flour keeps the texture light and airy while slipping in good-for-you whole grains. I have not yet tried this recipe with a gluten free flour alternative.
- Sugar: A combination of organic cane sugar and maple syrup helps keep the lemon-blueberry flavor as fresh and pure as possible.
- Blueberries: I love using fresh blueberries during late spring and through mid-summer when they’re at their peak. You can also use frozen wild blueberries when berries aren’t in season. Just be sure to thoroughly thaw the berries, and pat them dry with a paper towel before mixing into the batter.
- So Delicious® Dairy Free Coconutmilk Yogurt Alternative: Crafted with rich, smooth coconutmilk, this yogurt alternative creates a moist, ultra-rich muffin. I prefer using the plain yogurt variety, however you can also use vanilla.
- Lemon: Using both the zest and juice of a lemon adds a double dose of brightness to these vegan blueberry muffins.
- Baking Powder: Unlike baking soda, baking powder is a complete leavening agent, meaning it contains both the base and acid needed for the muffins to rise.
- Oil: You can use melted coconut oil, vegetable oil, or even olive oil for these muffins. (I prefer either coconut or vegetable because they are more neutral in flavor.)
Step-by-Step Instructions
Step 1: Combine Dry Ingredients
Place a rack in the center of your oven and preheat to 400 degrees F. Lightly coat a standard muffin tin with nonstick spray or line with paper liners, then coat the liners with nonstick spray.
In a large mixing bowl, stir together all-purpose flour, whole-wheat flour, baking powder, and salt. 
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together the So Delicious® Dairy Free Coconutmilk Yogurt Alternative, sugar, oil, maple syrup, lemon zest and juice. 
Step 3: Combine Dry and Wet Ingredients
Make a well in the center of the dry ingredients; add the wet ingredients to the well, then carefully stir with a wooden spoon, just until combined.
Gently toss the blueberries with the remaining 2 tsp. flour, then fold them into the batter, discarding any excess flour that doesn’t stick to the berries. (This will prevent the blueberries from sinking to the bottom of the muffins.)
Step 4: Fill Muffin Cups with Batter
Divide the batter among the prepared muffin cups, filling about 3/4 of the way full. If desired, sprinkle some Turbinado sugar over each muffin. 
Step 5: Bake
Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out mostly clean. Remove from oven, and let cool in the pan for 20 minutes, then transfer to a rack to cool completely.
The Best Way to Store Muffins
- Let muffins cool completely on a wire rack.
- Line an airtight storage container with paper towels. (This will absorb any moisture the muffins emit as they sit at room temperature.)
- Place muffins in the container, on top of the paper towels. Alternatively, you can use a gallon-size ziptop bag, turned on its side so that it lays flat—just be sure you store the muffins in a single layer.
- Cover and store at room temperature for up to 4 days.
How to Freeze Muffins:
- To Freeze: Individually wrap muffins in plastic wrap, then place them in a ziptop bag and freeze for up to 2 months.
- To Reheat: Let thaw at room temperature or rewarm gently in the microwave.
Recipe Variations
In place of blueberries, you can use a whole host of fresh fruit in these muffins. For example:
- Strawberry Muffins: Swap the blueberries for hulled and diced fresh strawberries
- Raspberry Muffins: Definitely the next best thing to a blueberry-lemon combo!
- Apricot Muffins: Swap the berries for peeled and finely chopped fresh apricots or peaches. I also like to add a pinch of cardamom to spice up the stone fruit.
- Lemon Blueberry Poppyseed Muffins: Add 1 Tbsp poppy seeds to the muffin batter.
More Blueberry Recipes to Try:
Peanut Butter Blueberry Banana Smoothie
Whole-Grain Blueberry Chai Buttermilk Pancakes
Coconut Chia Pudding with Blueberry-Lemon Compote
If you give these vegan blueberry muffins a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
The Best Vegan Blueberry Muffins
Equipment
- 12-Cup Muffin Tin
- Mixing bowls
Ingredients
- 1 cup, plus 2 tsp. all-purpose flour, divided
- 3/4 cup whole-wheat flour
- 1 Tbsp. baking powder
- 1/4 tsp. kosher salt
- 1 cup So Delicious® Dairy Free Coconutmilk Yogurt Alternative (plain or vanilla)
- 3/4 cup organic cane sugar
- 4 Tbsp. melted coconut oil (sub vegetable oil)
- 2 Tbsp. maple syrup
- Zest and juice of 1 lemon
- 1 heaping cup fresh blueberries
Instructions
- Place a rack in the center of your oven and preheat to 400ºF. Lightly coat a standard muffin tin with nonstick spray or line with paper liners, then coat the liners with nonstick spray.
- In a large mixing bowl, stir together 1 cup all-purpose flour, whole-wheat flour, baking powder, and salt.In a separate bowl, whisk together the So Delicious® Dairy Free Coconutmilk Yogurt Alternative, sugar, oil, maple syrup, lemon zest and juice.
- Make a well in the center of the dry ingredients; stream in the wet ingredients, then gently stir until just combined. Toss the blueberries with the remaining 2 tsp. all-purpose flour, then fold them into the batter. (This will prevent the blueberries from sinking to the bottom of the muffins.)
- Divide the batter among the 12 prepared muffin cups, filling about 3/4 of the way full. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out mostly clean. Repeat with remaining batter, which should fill 3 muffin cups. (The recipe makes 15 muffins total.)Let cool in the pan for 20 minutes, then transfer to a rack to cool completely.
Notes
- Let muffins cool completely on a wire rack.
- Line an airtight storage container with paper towels. (This will absorb any moisture the muffins emit as they sit at room temperature.)
- Place muffins in the container, on top of the paper towels. Alternatively, you can use a gallon-size ziptop bag, turned on its side so that it lays flat—just be sure you store the muffins in a single layer.
- Cover and store at room temperature for up to 4 days.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
These are very yummy! I’m pretty new to vegan baking so I wasn’t sure what to expect. I’m bringing these to an event tomorrow, I’m confident everyone will love these yummy, healthy muffins!
My son and I made these for a rainy day activity and they turned out so well! They’re still hot but we couldn’t resist breaking into them fresh out of the oven. I used a mix of dairy yogurt and sour cream because it’s what I had (so not vegan), and I made 12 muffins instead of 15 because I didn’t read the directions well haha. Still worked and done in 18 minutes. The batter resembled buttermilk pancake batter which made for a really fluffy texture. We loved them.
I didn’t even know these were vegan. I just kept eating these muffing my wife had lying around and could not stop myself. Delicious.
SO glad you enjoyed these, love! Thank you for leaving a review!