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Freshly bake vegan blueberry muffins in muffin tin on wooden table with yellow flowers

Perfectly Fluffy Vegan Blueberry Muffins

The best vegan blueberry muffins recipe! These vegan muffins with spelt flour loaded with blueberries are fluffy, sweet, and perfectly moist.
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack, vegan
Cuisine American, baking
Servings 12 muffins
Calories 147 kcal

Equipment

  • Muffin tin (12 pieces)

Ingredients
  

  • 1 cup frozen wild or regular blueberries you can use fresh blueberries also

For Dry Ingredients

  • 1 ½ cup spelt flour you can use regular wheat flour. For gluten-free muffins use buckwheat or millet flour, or any gluten-free flour blend
  • ½ cup granulated sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda

For Wet Ingredients

  • 1 cup oat milk use any plant-based, dairy-free milk
  • ¼ cup sunflower oil you can use olive or coconut oil. For oil-free muffins use unsweetened applesauce
  • 1 tablespoon pure vanilla extract
  • 2 flex eggs
  • 2 big, ripe bananas mashed

Instructions
 

  • First, start by preheating the oven to 180 C. Next, line a muffin pan with paper liners. If you don't have a muffin liner just spray the pan with cooking spray and set it aside.
  • In a medium-sized bowl mix spelt flour, sugar, baking powder and soda.
  • In a large bowl first, mash 2 big ripe bananas, then add 2 flex eggs, sunflower oil, vanilla extract, gradually pouring the oat milk.
  • Next, gradually add dry ingredients into to bowl with wet ingredients, stirring constantly. Mix until all is well combined. Don't overmix because overmixing prevents the muffins to be soft and tender. Once the batter is made, gently fold in the blueberries. Fill each cup with the mixture. I used 12 cup muffin tin and filled them to the full.
  • Bake the muffins for 30-35 minutes or until golden or insert a wooden toothpick into the center of your muffins. The toothpick should come out clean.
  • Remove the muffins from the oven and let them cool for at least15 minutes. Serve these simple vegan muffins immediately! It's hard to resist, they smell and taste so good! I doubt you'll have any leftovers but in case you have some, make sure they are completely cooled and simply store the leftover muffins in an airtight container at room temperature for up to 3 days. They do fine loosely covered for 2 days as well. Keep them in the refrigerator for up to a week.

Notes

Don't overmix the batter because overmixing prevents the muffins to be soft and tender.
Bake muffins on until golden. Check them with a toothpick to see if they are done. If it comes out gummy or with crumbs clinging to it, the muffins need more time in the oven.
 

Nutrition

Calories: 147kcal
Keyword blueberries, blueberry, dairy-free, easy, egg free, eggless, eggless cooking, fluffy, healthy, muffins, spelt flour, vegan, vegan blueberry muffins, without eggs
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