Who needs a bakery when you can make perfectly light, fluffy Vegan Blueberry Muffins at home? These muffins use nutrient-rich spelt flour for protein and fiber, are studded with juicy blueberries, and are finished with a cinnamon-nut streusel for a tender, flavorful bite. They’re portable, satisfying, and simple enough for busy mornings.
This recipe produces moist, tender muffins that taste indulgent while remaining dairy-free and egg-free. I like them warm with a pat of vegan butter or a light brush of coconut oil. They pair beautifully with a vegan hot chocolate or a creamy oat milk matcha latte.
I usually make these with spelt flour when I have it, because spelt adds a slightly nutty flavor and a pleasant crumb while contributing protein and micronutrients. If you can’t find spelt, whole wheat or all-purpose flour work fine—these muffins still turn out delicious.
Ingredients
Spelt Flour: Preferred for texture and nutrition; substitute whole wheat or all-purpose if necessary.
Blueberries: Fresh or frozen both work—use frozen straight from the freezer so they don’t bleed into the batter.
Avocado Oil: Adds moisture and healthy fat without dairy.
Non-Dairy Milk: Plain, unsweetened soy milk is ideal for protein and tenderness; almond, oat, or a refrigerated coconut milk blend also work.
Sugars: Cane sugar and packed light brown sugar balance sweetness and add depth; swap dark brown for a more caramel flavor if desired.
Vanilla: Pure vanilla extract for best flavor.
Flaxseed Meal + Water: Combined to make a flax “egg” that binds the batter.
Acid: Lemon juice or apple cider vinegar reacts with the baking soda for lift and a light crumb.
Seasonings: Ground cinnamon, cardamom, a touch of lemon zest, and salt to enhance flavors.
Leavening: Baking powder and baking soda for bakery-style rise.
How to Make Vegan Blueberry Muffins
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- Make Streusel: Mix the streusel ingredients (finely chopped nuts, a tablespoon of flour, brown sugar, cinnamon, cardamom, and a little oil) in a small bowl and set aside.
- Make Flax “Egg”: Combine ground flaxseed with water and let it thicken while you gather other ingredients.
- Combine Dry Ingredients: In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, cardamom, salt, cane sugar, and brown sugar.
- Add Wet Ingredients: Stir in the non-dairy milk, avocado oil, lemon juice, vanilla extract, lemon zest, and the thickened flax mixture until just combined.
- Fold in Blueberries: Gently fold in the blueberries with a silicone spatula, taking care not to overmix.
- Scoop and Top: Divide batter evenly among the muffin cups (a cookie scoop helps). Sprinkle streusel over the tops—no need to press it in.
- Bake: Bake for about 20 minutes, until the muffins are risen, golden, and a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for about 20 minutes before removing and serving.
Pro Tips
- Measure flour correctly: Fluff the flour, spoon it into the cup, and level for the best light texture.
- Don’t overmix: Stir until just combined; overmixing makes muffins dense.
- Keep frozen berries frozen: Thawing releases juice that adds extra moisture and purple streaks. Fold frozen berries in gently.
Recipe Variations
Customize these muffins easily:
- Mixed Berries: Replace some or all of the blueberries with raspberries, blackberries, or chopped strawberries.
- Chocolate or Nuts: Add 1/2 cup dairy-free mini chocolate chips or 1/2 cup chopped pecans or walnuts for extra texture and flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of spelt and let the batter rest 30 minutes before baking. Cool completely for best texture.
- Mini Muffins: Use mini pans and bake 10–12 minutes until set.
- Refined Sugar-Free: Replace sugars with coconut sugar or adjust sweeteners to taste.
Serving Suggestions
These muffins make a great grab-and-go breakfast or a cozy afternoon snack. Serve with:
- Fresh fruit salad
- Dairy-free yogurt
- A light vegan omelette or tofu scramble
- Berry chia pudding
Storage Directions
- Room temperature: Store cooled muffins in an airtight container at room temperature or in the refrigerator for up to 3 days.
- Freezing: Once fully cooled, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
More Vegan Breakfast Recipes
- Vegan Blueberry Pancakes
- Buttermilk Vegan Waffles
- Sweet Potato Biscuits
- Tofu Scramble
- Sweet Potato Breakfast Hash
Equipment
- muffin tin
Ingredients
Cinnamon-Nut Streusel
- 1/2 cup finely chopped walnuts or pecans
- 1 tbsp spelt flour (or whole wheat/all-purpose)
- 1 tbsp packed light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 1/2 tbsp avocado oil (or other neutral oil)
Vegan Blueberry Muffins
- 1 1/2 tbsp ground flaxseed
- 3 tbsp water
- 1 1/2 cups spelt flour (or whole wheat/all-purpose)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/3 cup cane sugar
- 1/3 cup packed light brown sugar
- 1/3 cup plain unsweetened soy milk (or other non-dairy milk)
- 1/3 cup avocado oil (or other neutral oil)
- 2 tsp lemon juice (or apple cider vinegar)
- 1 tsp pure vanilla extract
- Lemon zest from half a lemon (about 1 1/2 tsp)
- 1/2 cup frozen or fresh blueberries
Instructions
- Preheat oven to 350°F and line a muffin tin with liners.
- Mix streusel ingredients in a small bowl and set aside.
- Combine ground flaxseed and water; set aside to thicken.
- Whisk together dry ingredients in a large bowl.
- Add non-dairy milk, oil, lemon juice, vanilla, lemon zest, and flax mixture; stir until just combined.
- Gently fold in blueberries.
- Scoop batter into muffin cups and top with streusel.
- Bake 20 minutes or until golden and a toothpick comes out clean. Cool 20 minutes in the pan before serving.
Notes
Storage: Store in an airtight container at room temperature or refrigerated for up to 3 days.
Freezing: Freeze cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature 30–60 minutes.
Nutrition
Calories: 214 kcal | Carbs: 26 g | Protein: 3 g | Fat: 11 g | Fiber: 3 g | Sugar: 13 g