Vegan blueberry muffins

Vegan blueberry muffins

vegan blueberry muffins

Hope your week has been peachy, productive yet not too energy depleting? I’ve managed to shoot my final three recipes before my holiday, which is a relief as that’s always the most stressful aspect of going away. While I will be spending the beginning of next week editing a staggering amount of photos, it’s all going to be worth it as come Thursday, Duncan and I will be lying on a Greek beach, sipping espresso freddos and relaxing. We cannot wait.

While Crete is set to welcome us with the temperature in the high twenties (mid 80° F), Bristol feels very autumnal at the moment, so I’ve embraced baking again, which is great news for Duncan’s workmates (they tend to get all of the leftovers) and not so great for my waistline (as my self-control is a work in progress 😉 ).

These blueberry studded muffins are dedicated to a lovely reader of mine, Priti, who emailed me a few weeks ago asking why she cannot find any vegan blueberry muffin recipes on my blog. She couldn’t find them because I never published a recipe for them, so I promised to correct this oversight as quickly as I can.

These muffins are super easy to make – they only require one bowl – and hardly any process. They are oil free and can be gluten-free and refined sugar-free too if you like too. They come together really quickly so if you feel like a sweet treat with your afternoon coffee (or tea), I encourage you to give them a go this weekend! And if you happen to have a glut of foraged blackberries (they grow wild everywhere here in the UK), use them instead. They will work just as well. Enjoy! x

vegan blueberry muffins process

vegan blueberry muffins tray

vegan blueberry muffins close up

vegan blueberry muffins single

10 min
25 min
10 min
25 min

  • 85 g / 1/3 cup 100% natural almond butter* (I use this one)
  • 150 g / ¾ cup brown sugar or coconut sugar
  • 300 ml / 1¼ cup almond milk or other thin plant milk
  • 2 tsp lemon or lime juice (or apple cider vinegar)
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 200 g / 7 oz blueberries (or blackberries**)


  • 240 g / 2 cups all purpose wheat flour or a reliable GF flour mix (I tested this one)
  • 80 g / ¾ cup finely ground almonds / almond flour
  • ¾ tsp baking soda (GF certified if needed)
  • 1 tsp baking powder (GF certified if needed)
  • a pinch of salt
  1. Set the oven to 180° C / 355° C. Line a standard 12-hole muffin tin with paper liners or grease with oil.
  2. In a bowl, mix together almond butter, sugar and a small amount of almond milk until smooth.
  3. Next, add in the rest of the almond milk, lemon juice, vanilla and almond extracts. Mix really well.
  4. Place a sieve over the bowl and sift in all the dry ingredients. Gently fold them into the wet ingredients until no flour pockets remain, be careful not to overmix if using a gluten flour.
  5. Fold most of the blueberries into the cake batter, keeping a few aside for decoration.
  6. Divide the mixture between 12 muffins and decorate with more blueberries.
  7. Bake for 25-30 min, until a toothpick comes out clean. Let them cool down completely before removing them from the tin and eating.

*You can use softened coconut oil instead if you prefer. This is the one I typically use as it’s odourless and flavourless, which makes it very versatile.

**If you want to use blackberries, lightly coat them in cornflour / cornstarch first as they are juicier and more fragile than blueberries.

16 g
8 g
1 g
6 g
34 g
*per muffin
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7 reviews, 22 comments
Hi Ania, i am eager to try this recipe. Unfortunately i only have frozen raspberries in my fridge. Do you think it will works well? Please advise.
I live in a tropical countries and a bit difficult to have fresh berries.
    Hi Meriani,
    I am pretty sure they would work fine, but I would recommend using them frozen (not thawed) and dusting them with cornstrach/cornflour prior to adding to the batter. As the fruit is frozen it will lower the temperature of the batter so baking them a little longer may be needed too. Hope this helps! x Ania
Comment from my husband after trying these for the first time... "Do not lose that recipe"! To say they were a hit would be an understatement. Easy to make, excellent taste and texture and with no negative reactions from someone that is increasingly discovering new food intolerances.
Your recipes appear to be consistently fantastic - Thank you
    Aw, thank YOU for your thoughtful and kind comments, I am so happy to hear that so many of my dishes have gone down well with you (despite challenging allergies you mentioned in another comment) and your nearest and dearest. x Ania
Sometimes I want to try something new but it might be tricky since I don't know if a recipe works fine. But with Ania's recipes it's always perfect!
The muffins came out very soft, tender and aromatic. One of my favourite muffin's recipes so far.
Thank you, Ania! :)
    Aw thank you so much, Tania. I am so happy to hear that you enjoyed them so much! x Ania
Hi! I’ve made these several times and they are Soooooooo delicious! Do you think I can use the same recipe and put it into a normal cake tray instead of smaller muffin cups? Thank you in advance!
    Hi Poupette,
    I am glad you have enjoyed these muffins so much. Yes, I am pretty sure it will work just fine but you want to be sure that the cake comes out just right, you may want to use my most recent recipe (linked here). You can always skip the lemon zest and juice if you prefer to keep them blueberry flavoured only. Hope this helps! Ania
Charlotte S:
These are divine and super easy! I made mine with homegrown black currents instead of blueberries and they are like Ribena muffins. Thank you for the recipe!
    Great to hear, Charlotte! Thanks for letting me know! Ania
Can you use frozen blueberries and peanut Butter?
    Peanut butter, definitely yes. As for frozen blueberries, they tend to have more moisture so that's something to be mindful of but I think they should work fine. I would add them to the batter frozen. Hope that helps!
These look amazing! Can I use maple syrup instead of the coconut sugar?
    Hi Alice,
    Yes, I suspect so but it's not a straight swap so you will also need to reduce the amount of liquid in the recipe. My *guess* is that ¾ cup of almond milk would suffice if you use ¾ cup of almond syrup, but I have not tested that. Hope it works out! Ania
I can’t find almond flour. Can I substitute it with something else? Would all purpose flour work?
    How about coconut flour, although you may only need about 6-8 tbsp as it's more absorbent than almond flour. Otherwise 1/2 cup of all purpose flour should work also although I have not tested it myself. Cheers! Ania
David Naj:
I just have to say that these are absolutely delicious! I made them 3 days ago and they are still so moist! I replaced the almond flour with vegan protein powder to give them a bit more protein. I'm definitely going to make these again! I wonder how they'll turn out with chocolate protein powder, cocoa, and raspberries! :)
    Great to hear, David - thanks for letting me know. It might work, but be aware that cocoa has fairly high absorbency level so they may need more liquid. I'm sure you will figure it out. Good luck! Ania
Hi, can I use dried blueberries?
Those muffins look yummy and I like the idea of incorporating almond flour and a nut butter. However, 3/4 of cup of sugar sounds like a lot especially when you are incoporating those nice sweet berries. Do you think i could reduce the amonunt significantly while still maintaining the integrety of the muffin itself? Thanks.
    Hi Jacquie,
    Sure you can reduce the sugar, but it will impact the taste, of course and the texture a little too. It's certainly worth a try! Hope that helps! Ania
Krista Richardson:
Just made these and they’re flying off the cooling rack!! Sooooo yummy!!! Thank you for sharing -your recipes are delicious!!!!
    Aw, thanks Krista - I am really pleased to hear that! And thank you for taking the time to let me know that you are enjoying them too! x Ania
Hi Lazycat,
I am dying to eat a bluberry muffin and I love all your receipes. However I don't use sugar, only stevia. Will this affect the recipe? If so how could I modify it? Thanks for any suggestion you may have.
    Hi Dominique,
    I am glad to hear that you enjoy my recipes. I would love to help you, but I have never used Stevia myself. Perhaps an article like this one will be helpful. Good luck! Ania
I have just made them and they are disappering very quickly ;) Thank you so much for shating your recipes.
    Thanks, Tatiana! I'm very happy to hear that! x Ania
Thank you very much Ania. Can’t wait to try these out. I’ve made several of your cakes and they turn out brilliant. Love your recipes. Enjoy your holiday.
    Thanks, Priti! I really hope you'll like these. x Ania
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