These Vegan Blueberry Breakfast Muffins are soft, fluffy, and packed with juicy blueberries in every bite. I love how the bright lemon zest enhances the natural sweetness of the berries while keeping the muffins light and fresh. Since they are completely egg-free and dairy-free, they make a wonderful treat for breakfast, snacks, or dessert.
Why You’ll Love This Recipe
I love this recipe because it creates incredibly tender muffins without using eggs or dairy. The combination of fresh lemon zest and sweet blueberries gives every bite a vibrant flavor. I also appreciate how simple the ingredients are and how quickly the batter comes together. These muffins are perfect for meal prep, family breakfasts, afternoon snacks, or sharing with friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 teaspoon grated lemon zest
1 cup non-dairy milk
¾ cup sugar
¼ cup neutral vegetable oil
1 tablespoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
⅛ teaspoon salt
2 cups blueberries
1½ tablespoons cornstarch
Directions
I preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
In a large mixing bowl, I whisk together the lemon zest, non-dairy milk, sugar, vegetable oil, and vanilla extract until smooth.
I sift in the flour, baking powder, and salt, then whisk gently until the ingredients are just combined.
In a separate bowl, I toss the blueberries with cornstarch to help prevent them from sinking during baking.
I carefully fold the coated blueberries into the batter without overmixing.
I divide the batter evenly among the prepared muffin cups, filling each one almost to the top.
Then I bake the muffins for 22 to 23 minutes, or until a toothpick inserted into the center comes out clean.
I allow the muffins to cool in the pan for about 20 minutes before removing them and serving.
Servings and Timing
Servings: 12 muffins
Prep Time: 10 minutes
Cooking Time: 22 minutes
Total Time: 32 minutes
Calories: 212 kcal per serving
Variations
I sometimes use raspberries or blackberries instead of blueberries for a different berry flavor.
I like adding a handful of chopped walnuts or pecans for extra texture and crunch.
Occasionally I sprinkle coarse sugar on top before baking to create a lightly crisp muffin top.
I enjoy using whole wheat flour for part of the all-purpose flour when I want a heartier texture.
I sometimes add a little cinnamon for extra warmth and depth of flavor.
Storage/Reheating
I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the refrigerator for up to 1 week. I also freeze them in a freezer-safe container or bag for up to 3 months.
When I am ready to enjoy one, I let it thaw at room temperature or warm it in the microwave for about 15 to 20 seconds. I find that a few minutes in a low-temperature oven also helps restore their freshly baked texture.
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FAQs
Can I use frozen blueberries?
I can absolutely use frozen blueberries. I usually fold them into the batter straight from the freezer to help prevent excess color bleeding.
What type of non-dairy milk works best?
I find that almond milk, soy milk, oat milk, or cashew milk all work well in this recipe. I use whichever I have available.
Why do I coat the blueberries with cornstarch?
I coat the blueberries with cornstarch because it helps keep them evenly distributed throughout the batter and reduces sinking during baking.
Can I reduce the sugar?
I can reduce the sugar slightly if I prefer a less sweet muffin. The texture may change a little, but the muffins will still bake well.
How do I know when the muffins are done?
I check the center of a muffin with a toothpick. If it comes out clean or with a few dry crumbs attached, the muffins are ready to come out of the oven.
Conclusion
I love making these Vegan Blueberry Muffins because they are simple, flavorful, and wonderfully soft. The combination of juicy blueberries and fresh lemon zest creates a bakery-style muffin that is perfect for breakfast, snacks, or dessert. Whether I enjoy them fresh from the oven or save them for later, they always deliver delicious results with minimal effort.
📖 Recipe:
Print
Vegan Blueberry Breakfast Muffins
- Total Time: 32 minutes
- Yield: 12 muffins
- Diet: Vegan
Description
These Vegan Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries and bright lemon flavor. Completely egg-free and dairy-free, they are perfect for breakfast, snacks, or dessert.
Ingredients
1 teaspoon grated lemon zest
1 cup non-dairy milk
3/4 cup sugar
1/4 cup neutral vegetable oil
1 tablespoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
2 cups blueberries
1 1/2 tablespoons cornstarch
Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the lemon zest, non-dairy milk, sugar, vegetable oil, and vanilla extract until smooth.
- Sift in the flour, baking powder, and salt, then whisk gently until just combined.
- In a separate bowl, toss the blueberries with the cornstarch.
- Fold the coated blueberries into the batter without overmixing.
- Divide the batter evenly among the muffin cups, filling each nearly to the top.
- Bake for 22 to 23 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for about 20 minutes before removing and serving.
Notes
Frozen blueberries can be used directly from the freezer.
Try raspberries or blackberries instead of blueberries for a variation.
Add chopped walnuts or pecans for extra texture.
Sprinkle coarse sugar on top before baking for a crisp muffin top.
Replace part of the all-purpose flour with whole wheat flour for a heartier texture.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze for up to 3 months and thaw before serving.
Warm in the microwave for 15 to 20 seconds or briefly in a low oven before serving.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 212 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
