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.

I pride myself on not following a specific diet. Having said that, 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.

If you make these vegan blueberry muffins, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 


Vegan Blueberry Muffins

  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12


These vegan blueberry muffins are low-fat and oil free, but still perfectly moist, tender and really easy to make.


  • 1 cup all-purpose flour*
  • 1 cup whole wheat pastry flour or white whole wheat flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup oat milk
  • 1 teaspoon apple cider vinegar
  • 2/3 cup cane sugar or coconut sugar
  • 1/3 cup unsweetened cinnamon applesauce
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, fresh or frozen*


  1. Preheat oven to 350° F.
  2. Fill muffin tin silicone or paper liners OR spray with non-stick cooking spray (I use coconut oil spray).
  3. Combine the oat milk and apple cider vinegar in a glass mixing bowl, whisk and set aside.
  4. 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.
  5. Add the sugar, applesauce and vanilla into the bowl with the oat milk. Stir to combine.
  6. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the 3/4 cup of blueberries.
  7. Fill wells of the muffin tin and top each muffin with 3-4 blueberries.
  8. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
  9. 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 gluten-free all-purpose flour.
  • If you’re using frozen blueberries, do not thaw them ahead of time.
  • Category: Muffin
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 161
  • Sugar: 15g
  • Sodium: 199mg
  • Fat: 1g
  • Carbohydrates: 37g
  • Fiber: 3g
  • Protein: 3g

Keywords: vegan blueberry muffins

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  1. I’ve never made vegan muffins before, so I was skeptical but these are delicious! The recipe was super easy and the ingredient list is simple.

  2. My family loved these! I used only all-purpose flour because that’s what I had, and replaced the oat milk with soy milk and they still came out great. Really loved the texture! Thanks!

  3. When I made them they were great! Except for one thing, the recipe made about 6 muffins, not 12. I measured everything out right. It could just be tray sizes or something. Unsure.

  4. These are excellent! I used 2 cups of of Bob’s Red Mill all purpose gluten free flour. Thank you for a recipe the entire family may enjoy.

    • I haven’t tried this recipe without apple sauce but it’s less of a sweetener and more of sub for the oil. You could try 1/3 cup of mashed banana or oil instead of the apple sauce but I’m not sure if that will change the outcome of the muffins. Let me know if you try it.

  5. thank you so much,I’m from the czech republic,I very glad to meet you,I really am!thank you!I not until try the recipe,but I am going to do it!And I am very exciting!thank for what you do here.peace and love.

  6. These look delicious! However I don’t like to use white or whole wheat flour. Do you have any recommendations for using oat flour or any other type?That is what I often find is missing in vegan recipes. Thank you.

    • Hey Clarenda! I haven’t tried using oat flour, so I’m not sure how the muffins would turn out, but feel free to experiment! Just note that oat flour can’t be swapped one-for-one with all-purpose flour. You can substitute oat flour for up to 25 – 30% the amount of regular flour and still achieve good results. Definitely let me know if you end up trying oat flour and how they turn out. 🙂

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