Vegan Blueberry Muffins

Vegan Blueberry Muffins

My family is not vegan, but these vegan blueberry muffins are HUSBAND AND TODDLER APPROVED!

I first made these muffins to be hospitable to a couple of new vegan converts. However, my family instantly fell in love with them. The moist texture holds up perfectly for breakfast to-go in my toddler’s snack cup. They are deliciously sweet without a lot of sugar–making them the perfect for a late night treat for my husband. And they contain a number of good-for-you ingredients–like antioxidant-rich blueberries and good fat from coconut oil, and hold up great in gallon bags in the freezer–#MamaForTheWin. What’s not to love?

The recipe originally came from Lovin’ it Vegan. Below is my healthier adaptation.

Note: This is not a food blog, so don’t look for fancy food art. (I do not have time to stock the freezer with two crazy kiddos and take elaborate pictures lol)


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Yield: 48 mini muffins


  • 1 Cup – White wheat flour
  • 1 Cup – All purpose flour
  • 1 Tablespoon – Baking Powder
  • 1/8 teaspoon (a.k.a. a Pinch) – Nutmeg
  • 1 Cup – “Buttermilk” = 1 Cup of Non-dairy milk (I used flax milk) stirred together with 1 Tablespoon of Lemon juice and left to sit/sour for at least 1 minute
  • 1 Tablespoon – Vanilla extract
  • 2 Tablespoons – Applesauce
  • 2 Tablespoons – Coconut oil, firm/solid
  • 1 – Banana (approximately 120 grams worth with the skin on –DO NOT OVER DO IT)
  • 1/2 cup – Wild Blueberries, tossed in 1 Tablespoon of either flour


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk together the flours, baking powder, and nutmeg.
  3. Blend together all of the other ingredients–except for the coconut oil.
  4. Once everything else is finely blended, add the coconut oil and blend for another 10-15 seconds on high.
  5. Whisk the blender mixture into the flour mixture until just barely combined.
  6. Fold in the flour-coated blueberries.
  7. Portion and bake them in a well-greased muffin tin of your choosing. (Due to the lower fat content, these muffins will want to stick.)
  8. Bake 13-18 minutes (if you use a mini muffin tin) or about 40 minutes (according to the original recipe, this should do it if you use a standard muffin tin). Check for doneness by either toothpick testing them OR gently pushing on a couple of the muffin tops and making sure that they firmly spring back.
  9. Let them cool in the pan for a couple minutes and then scoop them out onto a cooling rack.
  10. Enjoy warm or allow them to cool completely before bagging and freezing them 🙂


What are your thoughts/reactions? Did your crew enjoy them as much as mine? Share your feedback in the comments section below!