Vegan Blueberry Muffins

Vegan Blueberry Muffins

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

Do you know the muffin man?

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!

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.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 12 muffins



  • 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!

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