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You would never know these Vegan Blueberry Muffins were made without eggs due to their light texture and incredible flavor! This easy recipe comes together quickly and only uses one bowl.
Updated March 2016: I decided that this post deserved to be revitalized with some new pictures and new love! It’s a celebrated and delicious recipe that the previous pictures didn’t do justice to. I left the story and post the same as when it was originally posted way back in April 2013! I hope you enjoy these secretly-vegan muffins. :)
These muffins were a total accident, that turned out SO amazingly. I was planning on making regular blueberry muffins when I realized two things:
A) The carton of blueberries I bought was on the verge of going bad,
B) I had never shared my favorite blueberry muffins on here!
So naturally, I just started whipping up the recipe. I ran to grab an egg, and…no eggs. I’m not one for egg replacements, so I had none of that either. I spotted a banana, mashed it up and threw it in. I went to grab the milk, and realized it was heavy cream or almond milk. Erring on the side of health, I grabbed the almond milk.
I used half whole wheat flour to help them be a bit more nutritious, and after mixing up all the batter, I realized they were vegan! I usually add a crumb topping to these muffins, and I promise to post the original recipe soon, but I decided to forgo it and hope these turned out decent.
Well, guys…they turned out WAY better than decent. No one even realized they were vegan OR whole wheat, they tasted so perfectly light with the exact texture of sort-of dense, but soft-of fluffy that I always want in a muffin.
I wouldn’t say they’re healthy, but they’re not as bad as the white flour, crumb-topped ones for sure. Oh, and that banana? You can’t taste it, I promise. It just gives the right amount of moisture that the lack of egg took away.
If you like to add spices to your blueberry muffins, I love a 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in this recipe, but add whatever and however much you like! I left spices out of this batch to let the blueberries shine.
Also, if you use frozen blueberries, be aware your batter might turn a little blue! Be super careful not to overmix those babies.
So whether you’re vegan or not, these muffins are absolutely amazing and definitely worth a try, whether you’re out of eggs and milk or not! Enjoy :)
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Remember to #bakerita if you try the recipe!
Vegan Blueberry Muffins
Ingredients
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour, you can sub gluten-free all-purpose flour for both flours
- ¼ cup light brown sugar
- ½ cup white sugar, can substitute coconut sugar for both of the sugars if desired
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup coconut oil, melted, use refined for no coconut flavor – can also use vegetable oil
- 1 large banana, mashed (about ½ cup)
- ½ cup non-dairy milk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400ºF. Grease 12 muffin cups or line with muffin liners.
- Combine the all purpose flour, whole wheat flour, brown sugar, white sugar, salt and baking powder. Add in milk of choice, mashed banana, and oil and stir until just moistened. Fold in blueberries. Divide the batter between the 12 muffin cups, they should be about 3/4 full.
- Bake for 17 to 20 minutes in the preheated oven, or until a toothpick comes out clean.
Notes
I’ve made this a couple of times & they’re delicious! A perfect staple vegan muffin.
However, I wanted to add that neither white or brown sugar is technically vegan – So I omitted those & used demerera instead
Thanks for the tip, Haley! So glad you’re enjoying these muffins.
My family and co workers loved these muffins. I made them with very few modifications. I used 1/2 cup brown sugar and 1/3 cup vanilla olive oil. So glad I found this recipe.
So glad they were a hit! Thanks for your feedback Sheilah.
My husband and I made these muffins last night and we were so happy. They are delicious! We were a bit concerned with the amount of sugar so we reduced it by 1/4 cup. We used Ripple milk and were pleased. They were also very quick and easy to make! This will be added to our weekly rotation. Thanks for the recipe.
So thrilled to hear they were a hit, Yvette. Thanks for your feedback!
I made 15 of these for a bake sale at a concert of my a Cappella group and they sold really well! I made mine with coconut oil (quite sparing with it, dare I say) and soy milk.
I find that they taste much MUCH better served later than fresh out of the oven, after being stored in air-tight container at least over night, so that the muffins would moisten and soften up to a delicious bite.
I also put a little bit of marmalade on them to give it some zesty kick and a glistening glaze.
Also, I only had a 6-muffin mould, so I had to bake in separate batches, and here’s what I learned about the batter:
1. Within 2 hours in room temp, the batter is still pretty great
2. Add extra plant milk and baking powder to the batter if you have refrigerated it overnight. For every muffin worth of left over batter, add 1/2 table spoon plant milk and 1/8 teaspoon of baking powder.
Thank you for your recipe, it’s really amazing!
So thrilled to hear they were a hit, Alex! Thanks so much for sharing all your tips and feedback.
These are absolutely delicious! I used frozen blueberries and just gently folded them in at the end. The batter kept its color. I am eating one now warm out of the oven and they are perfect! Thank you for the recipe.
So thrilled you’re enjoying them, Sharon! Thanks so much for your feedback.
I made these this morning! I didn’t have whole wheat flour so I just used all purpose. I also added a half teaspoon of vanilla extract and a generous sprinkle of cinnamon. These muffins are amazing and I’m sad I can only have one a day (I’m on Weight Watchers)!
Do you know if these beauties freeze well? I’d love to save some for another time. Thanks!
So glad you’re enjoying them, Heather! They freeze very well so you can definitely freeze them – just make sure to store them in an airtight container or bag.
Thanks so much!
I found this recipe because I was out of eggs. I also had two over-ripe bananas. It was perfect! They were delicious!
So happy to hear they were a hit! Thanks for your comment Lisa :)
Can i make it with frozen berries?
Hi Baker, the color might bleed and they might add a little extra moisture, but it should be fine!
The best vegan muffins i’ve ever mde
So happy you’re loving them!! Thanks for the feedback Eunha.
These were delicious! They are very moist and tasty. I used vanilla milk in the recipe and added a little cinnamon as suggested. Thank you for sharing this amazing recipe! I’ll be keeping this as a staple muffin recipe!
So thrilled you’re enjoying it, Karsha! Thanks so much for your feedback.