These vegan blueberry muffins are soft, fluffy, and super easy to make! With just one bowl needed, you can have these muffins in the oven in 10 minutes!

blueberry muffin on a plate

These vegan blueberry muffins took a lot of trial and error. I’m not going to hold it against them but honestly, the first round of testing was laughably awful. As disappointing as it was to toss an entire tray of muffins into the trash, every failed recipe means getting closer to the right one. (Or at least, that’s what I tell myself.)

vegan blueberry muffins

But I’m happy to report that these vegan blueberry muffins are soft, sweet, and super easy to make! To keep these vegan, I used chia seeds in place of an egg. If you’re not familiar with chia seeds, they create a thick gel when mixed with water, so they’re a great binding agent in baked goods.

How to Make a Chia Egg

To make one chia egg, you add 1 tablespoon of chia seeds to 2 ½ tablespoons of water. Mix it together and let it sit for 3-5 minutes until a gel has formed. This will be the binding agent for your muffins.

chia egg

Chia seeds are an excellent source of omega-3 fatty acids, aka the “good” fats. They are also a great source of fiber at 10 grams per ounce! They contain protein as well as iron, calcium, magnesium, and zinc. Not bad for a little seed.

Tips for Vegan Blueberry Muffins

  • Start by making the chia egg, so it can thicken while you prepare the rest of the ingredients.
  • You can use fresh or frozen blueberries. There’s no need to thaw frozen blueberries before adding.
  • The batter will be very thick, almost like cookie dough. See the photo below.

blueberry muffin batter in a bowl

Can You Use Frozen Blueberries in Blueberry Muffins?

For this recipe, yes! I’ve tested these with both fresh blueberries and frozen blueberries and either one works great! I did notice that frozen blueberries tended to “bleed” into the batter a little bit. Sometimes this would darken the muffin color slightly. But the taste was the same!

Do you Need to Defrost Frozen Blueberries?

No! It’s best to mix the berries in while frozen. If you thaw them, they have a tendency to get soggy and they’ll be more difficult to incorporate into the batter. Take them directly out of the freezer and add them to the muffin batter.

blueberry muffin

How to Make Gluten-Free Vegan Blueberry Muffins

I typically make these muffins with all-purpose flour or a blend or all-purpose and whole wheat flour. But I’m happy to report that some of my recipe testers have made this recipe with gluten-free flour and it’s worked beautifully. It’s been tested with Bob’s Red Mill All-Purpose Gluten-Free Flour and it turned out perfectly.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
blueberry muffin

Vegan Blueberry Muffins

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Muffin

Description

These vegan blueberry muffins are soft, fluffy, and super easy to make! With just one bowl needed, you can have these muffins in the oven in 10 minutes!


Ingredients

Scale
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour (or sub more all-purpose)
  • ½ teaspoon salt
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ⅓ cup coconut oil, melted
  • ½ cup almond milk
  • 1 chia egg (1 tablespoon chia seeds mixed with 2 ½ tablespoons water)
  • 1 teaspoon vanilla extract
  • ¾ cup blueberries (fresh or frozen)

Instructions

  1. Preheat oven to 400 degrees.
  2. Prepare the chia egg by mixing 1 tablespoon chia seeds mixed with 2 ½ tablespoons water, and set aside.
  3. Add the all purpose flour, whole wheat flour, sugar, salt, and baking powder to a large bowl.
  4. Mix until combined.
  5. Add the melted coconut oil, almond milk, chia egg, and vanilla extract.
  6. Stir until just combined. (Do not over mix.)
  7. Fold in the blueberries. The batter will be VERY thick. (See note)
  8. Line a muffin pan with liners.
  9. Scoop ¼ cup batter into each muffin tin.
  10. Bake for 18-20 minutes or until the tops of the muffins start to brown.

Notes

This blueberry muffin batter is VERY thick. It should be similar to the consistency of cookie dough. You’ll probably thick “oh no, this is too thick!” but trust me, it should be that way! These muffins will still bake up light and fluffy. The thick consistency of the batter will prevent the berries from sinking to the bottom so you’ll have blueberries all through the muffin!

Keywords: vegan blueberry muffins

How to Store Leftover Muffins

You can store your muffins in an airtight container for up to 5 days, which means they’re perfect for breakfast on the go! You can also store muffins in the freezer, and simply thaw in the microwave for 15-20 seconds, then enjoy!

blueberry muffins on a plate

These blueberry muffins have a slightly crispy exterior but the inside is perfectly fluffy. I may or may not have eaten two of these muffins the minute they came out of the oven.

Looking for more muffin ideas? Try these vegan chocolate avocado muffins!chocolate muffin on a plate

Or grab some dried cranberries and pecans and make a batch of these vegan cranberry pecan muffins!cranberry pecan muffinWhat’s your favorite kind of muffin?