After a million requests for these yummy and easy vegan blueberry muffins, I’m finally sharing the recipe! Make sure to bookmark this one because you’ll be using it a lot!

The Easiest Vegan Blueberry Muffins

These easy vegan blueberry muffins take only 10 minutes to throw together completely from scratch with ingredients I always have on hand. They bake for 25 minutes and come out perfect texture-wise. They’re definitely more of a “classic” blueberry muffin with a wholesome taste (from the wheat flour).

Easy Vegan Blueberry Muffins Recipe


  • 1 cup plant milk
  • 1.5 tsp. apple cider vinegar
  • 2 cups Bob’s Red Mill whole wheat flour
  • 2 tsps. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. pink salt
  • 1/2 cup coconut sugar
  • 1/4 cup avocado oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1-1.5 cups frozen wild blueberries


  1. Preheat oven to 375 degrees.
  2. Either spray your muffin pan with some oil or put in a dozen muffin cups.
  3. In a small bowl mix together plant milk and apple cider vinegar.
  4. In a large mixing bowl add flour, baking powder, baking soda, pink salt, coconut sugar and mix together well.
  5. Then add the avo oil and vanilla extract to the small bowl of wet ingredients.
  6. Pour wet ingredients into dry ingredients and mix well to combine.
  7. Add the frozen blueberries to the batter.
  8. Spoon the dough into the muffin pan – it should make dozen!
  9. Bake at 375 for 25 minutes. Let cool for an additional 10 minutes.
  10. Serve and enjoy!


*Modified from My Darling Vegan’s blueberry muffins recipe


I hope you enjoy these delicious vegan blueberry muffins. Let me know if you try them out! Use the hashtag #livingincoloreats to share on Instagram so I can share too!

Want to make vegan lactation cookies? Check out my recipe here.

Want to make vegan grain-free chickpea cookie dough bites? check out the recipe here.

Thank you so much for reading!



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