• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes » Baking » Cake

Vegan Blueberry Muffins

Published: May 10, 2020 · Modified: Sep 3, 2022 by Emma · This post may contain affiliate links · Leave a Comment

  • Facebook
  • X
  • LinkedIn
  • Email

A recipe for Blueberry Muffins should be in everyone's repertoire. Scroll down to find out how to make these delicious plant based treats. 

Classic blueberry muffins

I've talked a lot about vegan baking on this blog and explored egg replacers, flax eggs and aquafaba but the easiest egg alternative is banana. I always have bananas in my fruit bowl and so when I see a vegan cake recipe that doesn't use banana in the place of egg I get a little disappointed.

Sure, if you're baking for a special occasion you probably won't to opt for one of the "fancier" swaps but bananas are perfect when you just want a sweet treat at short notice. These vegan blueberry muffins are the perfect example of a sweet treat that you can whip up at short notice without lots of fancy ingredients.

I use frozen blueberries because fresh are so expensive in the UK and our blueberry bush only bears fruit for a few days before the pigeons eat them all! If you're lucky enough to have a good, cheap supply of blueberries then feel free to use fresh. It won't make that much difference to the final recipe though you may need to reduce the bake time by 5 minutes so keep an eye on them at the end!

You won't get a huge rise out of these muffins but they will be moist and crumbly with bursts of sweet blueberry. The demerara sugar sprinkled on top gives a fantastic crunch which is a nice contrast too!

For more tips on vegan baking check out my big vegan baking guide.

Vegan Blueberry Muffins

The recipe

Vegan Blueberry Muffins still in the tin

Vegan Blueberry Muffins

These vegan blueberry muffins have a wonderful crunchy topping, juicy berries and a soft crumb.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 medium bananas
  • 75 grams light brown sugar
  • 25 grams non-dairy butter melted
  • 75 millilitres non-dairy milk e.g. almond or oat milk
  • 1 teaspoon vanilla extract
  • 125 grams self raising flour
  • 1.5 cup blueberries fresh or frozen
  • 4 tablespoon demerara sugar

Instructions
 

  • Pre-heat your oven to 180C / gas mark 4 / 350F.
  • Mash the bananas and stir in the sugar, melted butter, milk and vanilla.
  • Gently fold in the flour along with the blueberries making sure the mixture is just combined (you want to avoid over mixing).
  • Spoon the mix into 12 muffin cases and sprinkle the demerara sugar over the top.
  • Bake in the centre of your oven for 25 minutes or until the muffins are golden and spring to the touch.
Keyword bananas, blueberry, light brown sugar, non-dairy butter, non-dairy milk, vanilla
Tried this recipe?Let us know how it was!

More vegan muffin recipes

Vegan Banana and Chocolate Chip Muffins

Banana and Chocolate Chip Muffins

Vegan Wholemeal Breakfast Muffins

Wholemeal Breakfast Muffins

More vegan recipes

Vegan recipes

For the full range of vegan recipes on the blog check out the vegan recipe collection.

More American

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Vegan Tear and Share Garlic Bread on a wire rack and white and green napkins
    Vegan Tear and Share Garlic Bread
  • A stack of Vegan Sweet Potato Pancakes with chocolate sauce
    Vegan Sweet Potato Pancakes with Chocolate Chips
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




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

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad
  • Vegan Lemon Sugar Cookies shaped like a daffodil
    Vegan Lemon Sugar Cookies
  • Vegan Creamy Pasta Salad
    Vegan Creamy Pasta Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required