Take one of these perfectly tender vegan blueberry muffins to go with a hot coffee for the perfect vegan breakfast indulgence. A combination of vegan yogurt, orange zest and juice, nutmeg, soy milk, and other muffin batter staples gives us a flavorful treat that’s also pleasantly fluffy. Fans of my morning glory bread will love this recipe! Sweetened with maple syrup and boosted with a bit of whole wheat flour, these soft muffins with tons of jammy blueberries are simple to make. Once you mix your dry and wet ingredients separately, you fold both together with some fresh blueberries. Bake in the oven for about 25 minutes and enjoy!

I’m a muffin gal to the core and knew that we needed a classic vegan blueberry muffin recipe on the site. After many attempts in my kitchen with a variety of different add-ins, I think we’ve got it. You do not need eggs or weird egg replacements for pillowy-soft vegan muffins! After years of posting muffin recipes here (and a muffin loaf in my cookbook!) with ground flax/chia etc, I’ve learned that you can simply use more of what’s already in the recipe (flour, liquid, leavening) to replace eggs.

I like the nutty edge of some whole grain flour in a bake, so I used whole wheat flour in addition to the all-purpose with these simple blueberry muffins. A thing I learned years ago when working with whole grain flour in muffins/loaves: add a bit of orange juice and zest to balance the flavor overall.

Some tips for making these vegan blueberry muffins:

• I tested this recipe with a lot of different types of vegan yogurt. Overall, I recommend using one that you enjoy the taste of on its own. I found that yogurt varieties with longer ingredient lists containing starches/added pea protein did not perform as well. They also contributed a strange taste overall. Here in Canada, Yoggu and Simpla are my favorite brands for baking.
• This recipe makes 10 good-sized muffins, leaving 2 empty muffin cups in the center of a standard muffin tin. I recently saw a creator on TikTok fill the empty cups of a muffin tin with boiling water before baking for extra puffy muffins. I can confidently say that this trick works in this recipe! Once you’ve filled each muffin cup with batter, pour boiling water halfway up the 2 empty muffin cups. Then, carefully transfer the tin to the oven.
• I do prefer fresh blueberries in this recipe because they behave more predictably. With frozen ones, depending on what stage they’re at with thawing (even just 10 minutes on the counter), they can “gum up” the batter with extra moisture.
• Don’t forget to lower the oven temperature after 5 minutes! Baking at 425° for those first 5 minutes helps to puff up the tops. I learned this tip from Sally’s Baking Recipes.

Really hope you love these little delights! Let me know if you have any questions in the comments and I’ll try my best to help :)

Free Pantry & Kitchen Equipment Guide

Everything you need for flavourful vegan meals that everyone will love, from my kitchen to yours.

Soft & Fluffy Vegan Blueberry Muffins with A Bit of Whole Wheat Flour

These vegan blueberry muffins are soft, fluffy, and perfectly sweet with maple syrup. A touch of whole wheat flour brings a nutty flavor, along with zesty orange, a hint of warm nutmeg, and loads of fresh jammy blueberries.

5 from 3 votes

Print Recipe

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Servings 10

Ingredients

• 1 ½ cups (179 grams) all-purpose flour
• ½ cup (57 grams) whole wheat flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ teaspoon ground nutmeg
• ½ cup (120 ml) maple syrup
• ½ cup (120 ml) unsweetened vegan yogurt (see note)
• 6 tablespoons (90 ml) sunflower oil
• ¼ cup (60 ml) unsweetened soy milk
• 2 teaspoons vanilla extract
• 1 teaspoon orange zest
• 1 tablespoon orange juice
• 1 ½ cups (225 grams) fresh blueberries

Notes

• I tested these muffins with a lot of different types of vegan yogurt. Overall, I recommend using one that you enjoy the taste of on its own. The ideal vegan yogurt for this is thick, unsweetened, and has a bit of tang. I found that the yogurt varieties with longer ingredient lists containing starches/added pea protein did not perform as well and contributed a strange taste overall. Here in Canada, Yoggu and Simpla are my favorite brands for baking (and eating!).
• This recipe makes 10 good-sized muffins, leaving 2 empty muffin cups in the center of a standard muffin tin. I recently saw a creator on TikTok (wish I could remember the account!) fill the empty cups of a muffin tin with boiling water for extra puffy muffins. I can confidently say that this trick works in this recipe! Once you’ve filled each muffin cup, pour boiling water halfway up the empty muffin cups and carefully transfer the tin to the oven.
• I do prefer fresh blueberries in this recipe because they behave more predictably. With frozen ones, depending on what stage they’re at with thawing (even just 10 minutes on the counter), they can “gum up” the batter with extra moisture.
• Don’t forget to lower the temperature after 5 minutes! Baking at 425° for those first 5 minutes helps to really puff up the tops, a trick I learned from Sally’s Baking Recipes.

Instructions

• Preheat the oven to 425°F. Line 10 cups of a 12-cup muffin tin with paper liners, leaving the two in the center empty.
• In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and nutmeg.
• In a medium bowl, combine the maple syrup, yogurt, oil, soy milk, vanilla extract, orange zest, and orange juice. Whisk vigorously to combine.
• Pour the wet mixture into the dry mixture in the large bowl. Stir with a rubber spatula until almost fully combined. Then, add the blueberries and fold in to distribute throughout the batter. DO NOT over mix!
• Evenly distribute the batter amongst the lined muffin cups. Pour boiling water into the empty muffin cups in the center of the tin, filling them halfway.
• Bake the muffins at 425°F for 5 minutes. Then, lower the heat to 350°F and bake for an additional 18-20 minutes. The muffins are done when they have domed, golden tops and a paring knife inserted into the center of one comes out clean.
• Cool the blueberry muffins completely on a wire rack before enjoying.

Author: Laura Wright

Course: Breakfast, Snack

Cuisine: American

Diet: Vegan

Keyword: all purpose flour, blueberries, dairy-free yogurt, fall, maple syrup, muffin tin, muffins, nutmeg, orange, salt, soy milk, spring, summer, sunflower oil, vanilla extract, vegan yogurt, whole wheat flour, winter