Vegan Blueberry Muffins (Refined Sugar-Free!)
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These Vegan Blueberry Muffins are everything I love in a perfect breakfast treat or snack – bursting with juicy berries and made with simple, wholesome ingredients. Whether you’re looking for a quick breakfast, an afternoon treat, or a nutritious snack, these dairy-free and egg-free muffins are sure to become a family favorite!
My family absolutely loves when I bake these on weekend mornings. There’s something so special about having the kids help make them, then all gathering around the kitchen counter, waiting for them to come out of the oven. If you enjoy the classic combination of sweet berries and warm, freshly baked goods, this recipe will bring that same joy to your kitchen.
I love packing these muffins in my kids’ lunchboxes! My kids also love when I pack them Healthy Gingerbread Muffins, Banana Carrot Muffins, or Apple Cinnamon Muffins.
Recipe Ingredients
You’ll need the following ingredients to make these Healthy Vegan Blueberry Muffins:
Ingredient Notes
- Chia Seeds: These tiny powerhouses act as our egg replacer. When mixed with water, they create a gel-like consistency that helps bind our muffins together while adding omega-3s and fiber.
- Flaxseed Meal: Adds extra fiber to our muffins and helps create a perfect texture while boosting the omega-3 content.
- Blueberries: Fresh blueberries are recommended for the best color in your muffins. While frozen blueberries work well, they can turn the muffin batter a greenish-purplish hue when baked.
- Maple Syrup: I like using 100% pure maple syrup as an unrefined sweetener.
- Apple Cider Vinegar: Works with the baking soda to help the muffins rise and achieve the perfect texture.
Additions & Substitutions
- Lemon Zest: Add 1 tablespoon of fresh lemon zest (or even juice) to the batter for a bright, citrusy note.
- Nuts: Fold in ¼ cup of chopped walnuts or pecans for added crunch and nutrients.
- Cinnamon: A teaspoon of ground cinnamon adds a warm, cozy flavor.
- Flour: A 1:1 gluten-free baking blend can be used to make these muffins gluten-free. Note that the texture will be softer and more delicate, and the muffins may break apart more easily.
- Maple Syrup: You could use honey at a 1:1 ratio as an alternative sweetener, I just haven’t tried this method personally to tell you exactly how they’d turn out.
- Almond Milk: Any plant-based milk works well.
- Olive Oil: Melted coconut oil or avocado oil can be used instead.
How to Make Vegan Blueberry Muffins: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: In a small bowl, mix chia seeds and water to form chia eggs. Set aside for 3-4 minutes until a gel-like consistency forms.
Step 2: In a large bowl, combine all-purpose flour, whole wheat flour, ground flaxseed meal, baking soda, and baking powder and stir to combine. Add blueberries to the flour mixture and toss to combine. This helps prevent the blueberries from sinking to the bottom during baking.
Step 3: In a medium bowl, combine apple cider vinegar, vanilla, maple syrup, olive oil, almond milk, and prepared chia eggs.
Step 4: Pour wet ingredients into the dry ingredients and stir to combine, being careful not to overmix. Using a ¼ cup measuring cup, scoop the muffin batter into the muffin liners, filling each one to the brim.
Step 5: Bake in the oven at 350 degrees Fahrenheit for 20 minutes or until a toothpick inserted in the center comes out clean.
Recipe Tips & Tricks
- Fresh vs. Frozen Berries: Fresh blueberries are ideal for maintaining the muffins’ classic color. If using frozen berries, know that they may create a greenish-purplish tint in the batter when baked because they may “bleed” when mixed into the batter.
- Toss Berries in Flour: Coating the blueberries in the flour mixture helps them stay suspended in the batter instead of sinking to the bottom.
- Don’t Overmix: Stop stirring as soon as the ingredients are combined to ensure soft, fluffy muffins.
Storage & Reheating
- Counter Top: Store in an airtight container on the counter for up to 2 days.
- Fridge: Store leftover muffins in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge or microwave for 20-30 seconds when ready to eat.
Frequently Asked Questions
Yes! Raspberries, blackberries, or a mixed berry combination work beautifully. Just keep the total amount to 1 cup.
Coating the blueberries in flour before adding the wet ingredients helps prevent sinking. If using frozen berries, add them straight from the freezer.
Yes, substitute the all-purpose and whole wheat flour with a 1:1 gluten-free baking blend. Keep in mind that the texture will be softer and more delicate, so handle them with care.
You can reduce the maple syrup to ⅓ cup, but just keep in mind that the muffins will be less sweet. I’ve tried them this way and still thought they were sweet enough, especially with the pops of sweet blueberries!
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Vegan Blueberry Muffins
Ingredients
- 2 tablespoons chia seeds
- 5 tablespoons water
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon ground flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla
- 1/2 cup 100% pure maple syrup
- 1/4 cup olive oil, or melted coconut oil or avocado oil (or neutral oil)
- 1 cup plain unsweetened almond milk
- 1 cup blueberries, fresh (see notes about using frozen blueberries*)
Instructions
- In a small bowl mix chia seeds and water to form chia eggs. Set aside for about 3-4 minutes until a gel-like consistency forms.
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tray with non-stick muffin liners and set aside.
- In a large bowl, combine all-purpose flour, whole wheat flour, ground flaxseed meal, baking soda, and baking powder and stir to combine.
- Add blueberries to the flour mixture and toss to combine (this helps the blueberries spread out evenly in the muffins when baking).
- In a medium bowl, combine apple cider vinegar, vanilla, maple syrup, olive oil, almond milk, and chia eggs.
- Pour wet ingredients into the dry ingredients and stir to combine, careful not to overmix.
- Using a 1/4 cup measuring cup, scoop the muffin batter into the muffin liners, filling each one to the brim.
- Bake in the over for 20 minutes or until a toothpick comes out clean when inserted in the middle of a muffin.
Hi! I just started making this but then realized it doesn’t say how much baking soda to use, could you please update – thanks!
Hi Tina! Oh my goodness, I’m so sorry about that – thank you for catching that! I’ve updated it now. Use 1/2 teaspoon baking soda. Hope you enjoy – thank you again!!