These vegan blueberry muffins are the perfect quick bake: they are ready in 30-35 minutes. Most of that time is baking, because the batter itself can be prepared in five minutes.

With this recipe, you will bake 10-12 soft and wonderfully soft blueberry muffins. To me, these bring back memories of the home economics class in school.

The best result comes with fresh highbush blueberries, but the dough can be easily modified. Instead of blueberries, you can also use frozen or wild blueberries or, for example, raspberries.

This recipe is very easy and suitable even for beginners.

In this article

Equipment needed

For this recipe you will need:

  • baking bowl
  • whisk
  • measuring cups and spoons (precise measuring is required)
  • muffin tin
  • and if you want to go easy: muffin liners

By muffin pan, I mean something like this tray to be placed in the oven, which helps the muffins rise tall and beautiful. I personally use paper pans with the pan, which make it easy to lift the muffins out of the pan. It also means you won't have to wash the pan afterward.

If you don't use paper liners, you should grease the muffin pan before use so that the muffins come off easily.

Blueberry muffin on a plate

Ingredients needed

You need the following ingredients for the recipe:

  • blueberries – see below for tips on choosing blueberries
  • Alpro Greek Style No Sugars unflavored soy yogurt
  • soy cream
  • lemon juice
  • vanilla aroma
  • rapeseed oil (regular, not cold-pressed)
  • wheat flour
  • potato flour
  • baking soda
  • baking powder
  • sugar
  • salt

The type of blueberries matters a lot in this recipe. For this recipe, it is recommended to use firm fresh blueberries so that they remain whole in the dough and do not color it.

The best and most professional result will come if you use highbush blueberries. They do not color the dough at all, no matter what you do. Fresh highbush blueberries can be found in stores at this time of year (this was written at the beginning of October).

If you use wild blueberries

If you use fresh or frozen wild blueberries, you should take into account that they break down in the dough and color it blue. The muffins will still taste good, but they will look less delicious.

If you use frozen blueberries, you should add them alternately with the dough, i.e. in layers. Or you can do as in the experiment below, where I first added the batter alone to the pans and then pressed the frozen blueberries in:

Muffin dough and blueberries in a pan

The end result (appearance) was just fine like this, and the dough didn't color very much.

Making the muffins

Vegan muffin batter is really easy to prepare. Just mix all the ingredients together (you can find their optimal mixing order on the recipe card) and beat until smooth.

The batter must not be loose or runny under any circumstances. In order for the batter to rise well in the oven, make sure that the batter is quite stiff. It should still be mixable by hand, but the whisk should feel heavy.

Muffin batter in a bowl

Tip: If the batter is too loose, add a little flour. If it's too dry (= the ingredients don't mix into a smooth batter), add a little cream.

Scoop the batter into the muffin tins using two small spoons. The dough makes 10-12 muffins, slightly depending on the size of the pans. You should fill the tins quite full, so that the muffins rise well and a beautiful round "hat" forms on them.

Muffins before baking

Bake the muffins in the middle of the oven for about 25 minutes, and cool before serving.

Blueberry muffins on a plate

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconInstagram Instagram iconPinterest Pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry muffins

Easy vegan blueberry muffins

1 star2 stars3 stars4 stars5 stars (No reviews)


  • Author: almost vegan
  • Total time: 35 minutes
  • Portions: 1012 1x
  • Diet: Vegan

Reseptin kuvaus

With this recipe, you will bake 10-12 soft and wonderfully juicy blueberry muffins. The best result comes with highbush blueberries, but you can also use frozen wild blueberries or, for example, raspberries.


  • 1.5 dl Alpro Greek Style No Sugars unflavored soy yogurt
  • 2 dl soy cream (e.g. Alpro Cooking)
  • 0.5 tsp baking soda
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 2 dl sugar
  • 1 dl of rapeseed oil
  • 3.5 dl wheat flour
  • 1 dl potato flour
  • 2 dl blueberries


  1. Preheat the oven to 175 degrees Celsius (350 Fahrenheit).
  2. Mix all the ingredients together in a bowl. It is recommended to add the ingredients in the same order as in the ingredient list, so that e.g. baking soda and baking powder will definitely mix evenly with the other ingredients.
  3. Mix with a whisk until the batter is as smooth as possible.
  4. If you use bush blueberries, add them to the batter. If you use frozen wild blueberries, add them to the pan in layers alternating with the batter, or press them into the batter only when the batter has already been divided into the tins.
  5. Scoop the batter into the muffin tins using two small spoons. You should fill the tins quite full.
  6. Bake the muffins in the middle of the oven for 25-30 minutes.
  • Prep time: 10
  • Cooking time: 25
  • Category: Baking
  • Cooking method: In the oven
  • Cuisine: General

Keywords: vegan muffins recipe, vegan muffins, vegan blueberry muffins, easy vegan muffins, easy vegan muffins

If you liked the recipe, please share it! 💖 You can also rate the recipe and leave comments below ⬇️

Write a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.