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vegan blueberry muffins stacked
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5 from 1 vote

Vegan Blueberry Muffins

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: frozen blueberries, healthy, vegan
Servings: 18 muffins
Calories: 199kcal
Author: Jennifer Debth


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

Optional Glaze

  • 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.
  • 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.
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Optional Glaze

  • Whisk together ingredients and drizzle over slightly cooled muffins.
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Nutritional information DOES include the optional glaze. 


Serving: 1muffin | Calories: 199kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 133mg | Potassium: 157mg | Fiber: 1g | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg