by 
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 :)
Facebook | Instagram | Twitter | Pinterest
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
These were awesome! Thank you so much for sharing!
So glad you enjoyed them, Lauren! thanks so much for the feedback.
I tweaked this a bit by roughly halving the sugar but using light brown instead. I then used the 2 bowl approach 1 for dry and 1 for wet, adding in 2 tablespoons of apple sauce into the soya milk and oil in the wet bowl. I also added a pinch of bicarbonate of soda to the dry bowl and used half self raising and half spelt flour. They have turned out so fluffy and soft and incredibly light but without any after taste that sometimes comes with baking/bicarbonate. To be honest they have been one of my best results since going vegan so thank you for the basis of my experiment!
So thrilled you’re enjoying them Shari, thanks so much for your feedback!
Lovely muffins bit too much sugar for me, i subbed the white sugar for date paste (1/2cup dates 1/4 cup hot water let them soften then blend), added cinnamon and vanilla extract. And topped them with a linseed and granola mix ,yum
Hi Dom, glad it worked with the date paste! I’m surprised it didn’t add too much moisture – thanks for sharing your feedback!
These are really good – however you can completely taste the banana, and they’re more like a banana-blueberry muffin, therefore. I was looking for a classic vegan blueberry muffin, so these were a slight let down. Had to add more milk as they weren’t moist enough, and they took about 22-24 mins to cook, not 17-20. I would make them again if I wanted a banana/blueberry blend.
Hi Tara, yes of course since they use a banana, a bit of the banana flavor will come through. You can use applesauce instead if you don’t like the flavor.
This is one of the best recipes I’ve found but I’m struggling only with how moist these are!
I have to use a GF flour and I’m following it to a T but some times they come out perfect and some times they come out so moist they fall apart coming out of the tin?
I am using frozen berries but otherwise I don’t know – any help?
Hi Caitlin, I’d bet it was the frozen berries – they hold onto water in the freezer that they wouldn’t when fresh, and then when baked, they release that water, adding a bunch of liquid to the muffins. I would thaw and drain them before adding to the recipe and see if that helps!
These were good but next time I would not use coconut oil. Didn’t like the taste.
Hi Gina, you can always use refined coconut oil for no coconut flavor!
I used rice milk. My granddaughters are allergic to eggs and milk. Delicious. So easy to make. Thank you.
So thrilled to hear you and your granddaughters enjoyed them, Lynn!
Can’t stop making these! So good and so easy to throw together.
So glad you’re loving them! Thanks so much for your feedback :)
I make these all the time! I’ve experimented by replacing the white sugar with monkfruit sugar substitute and have added Chua or protein powder from time to time. They’re wonderful without modifications too of course, just more dessertlike :)
wowww I can’t believe how good this looks. Definitely trying this weekend.
Hope you love them, Myriam!