Vegan Blueberry Muffins


These vegan blueberry muffins are low-fat and oil free, but still perfectly moist, tender and really easy to make. This post is sponsored by Kroger.

While I don’t follow a specific diet I am drawn toward plant-based options (love me some veggies!) and eat a wholesome diet focused on real food. When Kroger asked if I wanted to promote the new Simple Truth plant-based line, it was an easy yes! I was already a huge fan of their Simple Truth products and it’s exciting to have even more plant-based options to choose from at Kroger.

Cluster of blueberry muffins on a gold cooling rack.

Whether you are a meat eater or a veteran vegetarian, I believe it’s important to incorporate plant-based meals into you diet! This can feel like a drastic change for some so I wanted to share some easy ideas.

Tips for Eating More Plant-Based

  1. Start small! Don’t feel like you need to eat 100% plant-based. Start by making one small change. Try this Simple Truth Oat Milk (link) in your morning coffee instead of cow’s milk.
  2. Focus on real foods. It’s easy to lean on processed, packaged options when switching your diet but remember to focus on real foods. Load up on veggies!
  3. Balance. Remember to balance out your meals. You still need healthy fats, fiber and protein to feel satisfied so make sure you’re getting all three while eating plant based.
Blueberry muffins in a muffin tin.

Simple Plant-Based Recipes:

  • Enjoy a plant-based breakfast by having one of these blueberry muffins and a non-dairy latte. I’m obsessed with oat milk lattes at the moment. They’re so creamy!
  • Instead of traditional tacos, try using a plant-based option like lentils, beans, tofu or tempeh  instead of meat. I love these tempeh tacos and these Asian tofu tacos are to-die-for.
  • Swap in tofu for meat in stir fries and other Asian dishes. I love my baked peanut tofu recipe!
  • Upgrade your smoothie by using a dairy-free milk instead of cow’s milk. You can make this orange banana smoothie with almond, oat or coconut milk.
  • Do you have a sweet tooth? There are plenty of sweet plant-based treats. These peanut butter balls and Snickers stuffed dates are fan favorites!
Blueberry muffins stacked on a cooling rack.

What You Need for Vegan Blueberry Muffins

All of these ingredients can be found at your local Kroger. Don’t forget! Kroger now has in-store pickup and delivery so if you’re running short on time or just despise grocery shopping, Kroger has you covered.

  • whole wheat pastry flour and all-purpose flour – the combination of these flours makes a wholesome muffin that’s still fluffy and tender.
  • cane sugar or coconut sugar – I like to swap in coconut sugar for traditional sugar to increase the nutrients a bit, but cane sugar works great too.
Carton of oatmilk on a table, surrounded by blueberry muffins and blueberries.
  • Simple Truth Oat Milk + apple cider vinegar – we’re swapping in oat milk for cow’s milk and adding a little apple cider vinegar to make a dairy-free buttermilk.
  • blueberriesfresh or frozen blueberries work great for these muffins.
Blueberry muffin batter in a bowl.
Two photos of a muffin tin. One is with blueberry muffins before they are baked, and the second photo is of the baked muffins.

Interested in Eating More Plant Based? Here Are More Recipes to Try

Muffin split in half on a cooking rack.

Be sure to check out all of the EBF muffin recipes!

Vegan Blueberry Muffins

4 from 28 votes
These vegan blueberry muffins are low-fat and oil free, but still perfectly moist, tender and really easy to make.
Cluster of blueberry muffins on a gold cooling rack.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12


  • 1 cup all-purpose flour*
  • 1 cup whole wheat pastry flour, or white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup oat milk
  • 1 teaspoon apple cider vinegar
  • cup cane sugar or coconut sugar
  • cup unsweetened cinnamon applesauce
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, fresh or frozen*


  • Preheat oven to 350° F.
  • Fill muffin tin silicone or paper liners OR spray with non-stick cooking spray (I use coconut oil spray).
  • Combine the oat milk and apple cider vinegar in a glass mixing bowl, whisk and set aside.
  • Combine all the dry ingredients (flour, baking powder, baking soda and salt) in a large mixing bowl. Create a well in the middle of the bowl.
  • Add the sugar, applesauce and vanilla into the bowl with the oat milk. Stir to combine.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the 3/4 cup of blueberries.
  • Fill wells of the muffin tin and top each muffin with 3-4 blueberries.
  • Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
  • Let muffins cool before removing from tin and serving. Muffins are best the day you make them, but leftovers can be kept at room temperature in a covered container for 2-3 days.



  • For gluten-free muffins: I recommend using 2 cups of 1:1 gluten-free all-purpose flour.
  • If you’re using frozen blueberries, do not thaw them ahead of time.


Serving: 1muffin Calories: 161kcal Carbohydrates: 37g Protein: 3g Fat: 1g Sodium: 199mg Fiber: 3g Sugar: 15g
Course: Muffin
Cuisine: American
Keyword: vegan blueberry muffins


Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
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Recipe Rating

    1. Bailey
      April 7, 2022 AT 11:15 am

      5 stars
      These are delicious! I love that they don’t use oil! I subed 2 cups of oat flour and used coconut sugar. I also used a cup of blueberries and they turned out perfectly. I am new to a WFPB diet and these really helped my sugar craving. Thank you!!

      1. Brittany Mullins
        April 8, 2022 AT 8:04 am

        Yay! So happy to hear you loved these muffins, Bailey! Thank you for leaving a review and star rating, I appreciate it so much.

    2. Bren
      December 4, 2021 AT 10:16 am

      5 stars
      Delicious! Hoping they freeze well too. Will definitely share!

      1. Brittany Mullins
        December 6, 2021 AT 10:52 am

        Ah yay! So pumped these muffins were a hit, Bren. Thanks for the review!

    3. Jessica
      August 31, 2021 AT 1:53 pm

      Could I sub almond or another milk? I am intolerant to oats which is hard with trying a vegan diet!

      1. Brittany Mullins
        August 31, 2021 AT 1:57 pm


    4. Mitch
      June 18, 2021 AT 10:39 am

      So. Much. Sugar!!!!!

      Anyway to sub all that sugar for something else so I can give this to a toddler??

      1. Brittany Mullins
        June 18, 2021 AT 12:22 pm

        I haven’t tried this without the sugar. You could try monkfruit sweetener or maybe try skipping it all together? I’m not sure how it’ll turn out though. Let me know if you try it.

    5. Shagay
      June 9, 2021 AT 6:02 pm

      5 stars
      I just made this recipe. Wonderful. Not too sweet, but very satisfying. I added 1 Tbs of flaxseed and a handful of chopped pecans. I will be making these again! Thank you for the recipe.

      1. Brittany Mullins
        June 10, 2021 AT 2:14 pm

        So glad you enjoyed these muffins! Thanks for tying them and for the review. I so appreciate it!

Parchment paper lined with protein balls.


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