These ultra fluffy and moist vegan blueberry muffins are loaded with coconut milk, lemon juice, agave, coconut oil, vanilla, bananas, cinnamon, blueberries, and more! Quick, easy, and of course, delicious!
These vegan blueberry muffins are what converted me from a blueberry muffin hater to a blueberry muffin LOVER. While Trevor has always loved blueberry muffins, I’m more of a chocolate girl to be honest.
But these, are a different story.
What are vegan muffins made of?
- Lite coconut milk – you could use another milk, if necessary
- Fresh lemon juice
- Agave – maple syrup might work as well
- Coconut oil – another neutral oil would be fine
- Vanilla extract
- Mashed ripe bananas
- All purpose flour – whole wheat pastry flour would probably work
- Baking powder
- Baking soda
Can you use frozen blueberries in muffins?
You can use frozen blueberries in vegan blueberry muffins. Do NOT thaw them. Keep them frozen or the juices will bleed into the muffins and turn them purple.
Can you use fresh blueberries in muffins?
You can use fresh blueberries in these vegan muffins. Be sure to wash and dry them thoroughly before using!
What are egg substitutes for vegan muffins:
- Flax egg
- Chia egg
- Mashed banana
Do i have to use bananas in these vegan blueberry muffins?
For this particular recipe, we’re using mashed bananas to replace the eggs as a binder. I PROMISE you you’re going to love it. The banana makes these SUPER moist and flavorful.
I wouldn’t recommend using another egg substitute in this recipe. If you’re looking for a banana free vegan muffin, I’d suggest checking out: vegan double chocolate pumpkin muffins and vegan pumpkin muffins.
Tips for making perfect blueberry vegan muffins:
- Use canned lite coconut milk. This adds a ton of moisture from the fat. The coconut flavor is very mild. Feel free to use another non-dairy milk if necessary, although the results may vary slightly.
- Let the coconut milk and lemon juice sit together for 10 minutes before proceeding with the recipe. This combination acts as our dairy free “buttermilk”. Letting the milk and juice sit together causes a reaction that helps keep these moist, light, and fluffy.
- Use overripe bananas. They’re more moist and much sweeter!
- Don’t skip the cinnamon. Unless you absolutely hate it, the cinnamon adds a really nice depth of flavor.
- Use fresh OR frozen blueberries. That way you can make these all year round!
- Don’t over-mix the batter. This results in a gummy, tough muffin.
- DO let the batter sit for 15 minutes before scooping the batter into muffin tins and baking. This results is higher muffin domes.
How should i store leftover muffins?
Store completely cooled leftover muffins in an airtight container or ziplock baggie.
How long do vegan muffins last?
These last for about a week at room temperature. Much longer and they’ll start to mold, because they’re SO moist. If you’re looking for them to last longer, I’d recommend freezing them.
Can vegan blueberry muffins be frozen?
Yes! These muffins can be frozen for up to 6 months in an airtight container or ziplock baggie. To re-heat, remove from the freezer and microwave for 30 seconds or until warm!
An ultra moist, fluffy and tender muffin loaded with cozy cinnamon, sweet banana, and bursts of blueberries . . .
These will convert ANY blueberry muffin hater, into a blueberry muffin lover. 😉
Vegan Blueberry Muffins
Equipment for this recipe
Vegan Blueberry Muffins
- 1/2 cup canned lite coconut milk room temperature
- 2 tablespoons fresh lemon juice
- 2/3 cup agave
- 1/2 cup coconut oil melted and cooled slightly
- 1 tablespoon vanilla extract
- 1 1/4 cups mashed overripe bananas about 3 - 4 bananas
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups frozen blueberries KEEP FROZEN or use fresh blueberries
- Sparkling sugar optional
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon canned lite coconut milk
Vegan Blueberry Muffins
- Combine the milk and lemon in a measuring cup, let sit for 5-10 minutes. Preheat oven to 425 degrees F and line 2 (12 slonon stick muffin tins with paper liners - you’ll use 18 slots to make 18 muffins.
- In a large bowl, whisk together agave, oil, vanilla, bananas, and the milk + lemon mixture.
- Using a rubber spatula, start to fold in dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
- DO NOT OVERMIX.
- Gently fold in frozen or fresh blueberries.
- Optional - let batter sit for 15 minutes. This helps create taller muffin domes.
- Use a 1/4 cup measuring cup to fill each prepared slot.
- Optional - sprinkle with sparkling sugar.
- Bake at 425 degrees F for 5 minutes.
- Reduce heat to 350 degrees F (keeping the muffins in the oven and bake for another 10 - 15 minutes, or until an inserted toothpick comes out clean.
- Remove from oven and let cool for a few minutes before removing from the tin and topping with glaze (directions follow).
- Serve warm or cool completely and store in an airtight container at room temperature for a week. See post above for freezer instructions.
- Whisk together ingredients and drizzle over slightly cooled muffins.
*Note: Nutrition information is estimated and varies based on products used.