Vegan Blueberry Muffins



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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.

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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!

4.08 from 28 votes

Vegan Blueberry Muffins

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Muffin
Cuisine: American
Keyword: vegan blueberry muffins
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 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.

    1. 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. 🙂

  2. 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.

    1. 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.

  3. 5 stars
    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.

    1. So glad these muffins turned out for you, Ginny!! Thanks for taking the time to leave a comment and star rating. I really appreciate it. <3

  4. 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.

    1. Mmmm, was your muffin tin for jumbo muffins? It must have been the size of your muffin tin! Either way, I’m glad you enjoyed these muffins, Chloe. 🙂

  5. 5 stars
    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!

    1. Ahh yay!! So glad you and your family loved these muffins, Lucia. Thanks for taking the time to come back and leave a comment and star rating. I really appreciate it. <3

  6. 5 stars
    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.

    1. Ahh yay!! I’m so glad these muffins turned out for you, Carly. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3

    1. Ahh yay!! So glad you guys enjoyed these muffins. Thanks for trying them and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    1. I’m so glad these muffins were a hit, Carrie! I so appreciate you coming back to leave a comment + star rating. <3

  7. 1 star
    i couldn’t get past the bizarre”i ‘pride’ myself on not following a specific diet”. pride yourself on that?

    such a weird comment.

  8. 5 stars
    I have made this recipe several times and we LOVE it so much. I made it in an 8 x 8 baking dish and topped it with sugar/cinnamon/vegan butter mixture to give it a crumbly top! So delicious. It truly is a recipe that will be a weekly staple in our house. Thanks so much for all of the many awesome recipes on your site that just do not disappoint

    1. Oh love that you turned these into more like bars and the crumbly topping sounds AMAZING! So glad you guys are loving this recipe. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  9. 5 stars
    Excellent recipe!!! I halved the sugar and doubled the recipe to make 12 large muffins. I also tried using bananas instead of blueberries and my family loves it! Do you think I can make the batter the night before?

    1. Ahh yay! So glad these muffins were a hit with the family, Annabelle. I think it’d be just fine to prep the batter the night before and bake them in the morning. 🙂

    1. They fell apart? Did you change anything else about the recipe? Subbing gluten-free flours for regular flours can’t always be subbed 1:1, so that was probably the issue.

  10. Hi Brittany,
    I was wondering what can I substitute whole wheat pastry flour for. I am Celiac so I can not have wheat or gluten? Can I use gluten-free all-purpose flour?
    Thank you

    1. Hey Diane, Yes, you can use 2 cups of gluten-free all-purpose flour instead. 🙂 Let me know how these turn out for you if you end up trying them!

    1. Hey Lena, I wouldn’t use coconut flour as coconut flour can’t be subbed 1:1 with other flours since it soaks up way more liquid. If you’re looking for a gluten-free substitute you could do 2 cups of gluten-free all-purpose flour.

  11. 5 stars
    Definitely one of the best vegan blueberry muffin recipes that I’ve tried. I added chocolate chips and they were perfect!

    1. Woo!! So pumped you loved this recipe, Rosemary. Thanks for the review. I so appreciate it!

    1. Hey Michelle – I haven’t tried it so I’m not sure how the muffins would turn out. Let me know if you try it and how the recipe turns out!

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

    1. 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.

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