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The Best Vegan Blueberry Muffins

The Best Vegan Blueberry Muffins

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. 
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 15
Calories 155kcal


  • 12-Cup Muffin Tin
  • Mixing bowls


  • 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


  • 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.


To Store:
  1. Let muffins cool completely on a wire rack. 
  2. Line an airtight storage container with paper towels. (This will absorb any moisture the muffins emit as they sit at room temperature.)
  3. 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.
  4. Cover and store at room temperature for up to 4 days.
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.


Serving: 1muffin | Calories: 155kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 3.5g | Sodium: 115mg | Fiber: 1.5g | Sugar: 15g