Vegan Blueberry Muffins

Mmmm crunchy top, fluffy middle!

I’m not going to lie: vegan baking is tricky. Due to the kids food allergies I have experimented with a variety of baked goods being made vegan, gluten-free, dairy free, etc. By far the hardest thing to substitute for is the egg! Hopefully the youngest will pass the baked egg challenge in February! Anyway, after making two vegan birthday cakes in December that were just okay, I wanted to fiddle around and find something truly delicious to make for the kids (and mommy and daddy, let’s be honest!) Although blueberries disappear pretty quickly around here, we still had some a few days after the grocery store trip and I decided to make some blueberry muffins. My mom made these great muffins fairly often when we were growing up, so I was hoping for the best as I “veganized” her recipe. This was the first baked good recipe I EVER made that my husband said “You would never know these weren’t regular muffins.” Of course, he meant regular as in made with milk and eggs, they weren’t regular in taste! Fluffy inside with a crunchy top and, as my four-year old said: “Blueberry jelly inside.” The ingredients are simple and they are so easy. If you are in need of a first attempt at vegan baking due to allergies, lack of ingredients (who hasn’t run out of eggs!?) or trying out a new lifestyle choice, I guarantee you can’t go easier than this!



Vegan Blueberry Muffins

Yield: 12 muffins


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1 cup soymilk/almondmilk
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • Turbinado/raw sugar for topping (about 1/4 cup)


  1. Preheat oven to 400 degrees.
  2. In large bowl, combine flour, sugar, baking powder, and salt. Gently stir in blueberries. (If frozen, you do NOT have to thaw them as long as they aren't stuck together.)
  3. In another smaller bowl, whisk together the milk of your choice, oil, and applesauce.
  4. Make a well in the center of the flour-berry mixture. Pour in the wet mixture all at once and stir quickly just until the ingredients are moistened. DO NOT OVERMIX. A lumpy batter will give you light and fluffy muffins!
  5. Use 1/4 cup measuring scoop to spoon batter into greased or lined muffin pan. Sprinkle the tops of the muffins with the raw sugar.
  6. Bake 20-25 minutes. Let cool 3 minutes before removing from pan to cool the rest of the way. Enjoy!
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