Easy Vegan Blueberry Muffins (No Eggs – No Dairy)

These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible! You don’t need a stand mixer, just a couple of bowls and a whisk. Plus, they’re made with ingredients that are probably already in your pantry. Make a batch, pop them in the freezer, and you’ll always have a homemade treat ready to go. Just warm them up, and they’re as good as fresh. It’s a game-changer for busy mornings when you need breakfast in a hurry!

Oriana’s Thoughts On The Recipe

Muffin lovers, gather around! Today, I’m sharing one of my all-time favorite recipes—No Eggs, No Dairy, Easy Blueberry Muffins! These beauties are in my top three most-loved muffin recipes. Why? They’re soft, tender, perfectly sweet, and simply irresistible.

Plus, they’re super simple to make! Grab two bowls, a whisk, and a handful of everyday ingredients, and you’re good to go. No fancy equipment or complicated techniques, just pure blueberry bliss.

They’re totally egg-free and dairy-free, making them perfect for anyone with food allergies or dietary restrictions. Oh, and did I mention they freeze beautifully? You can whip up a batch and keep them handy for busy mornings or snack-time cravings.

Whether I’m baking for the family or preparing snacks for the week ahead, this recipe never lets me down. It’s the perfect balance of sweet, soft, and fruity—basically, everything you want in a muffin!

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• All-purpose flour: The base of the muffins, providing structure.
• Baking powder & baking soda: These leavening agents help the muffins rise and become fluffy. Note: Make sure they’re not expired or too old.
• Salt: Enhances the flavor and balances the sweetness.
• Neutral-tasting oil: Keeps the muffins moist without overpowering the flavor. Note: You can use any neutral-tasting oil you prefer, such as canola, vegetable, or avocado oil, which all work well.
• Granulated sugar: Adds sweetness.
• Milk (dairy or non-dairy): The liquid base. Note: Oat milk, or soy milk are great dairy-free options.
• Lemon juice and zest: Adds brightness and a touch of acidity, which helps the baking soda activate.
• Pure vanilla extract: Enhances the sweetness and adds a wonderful aroma.
• Blueberries (fresh or frozen): The star of the show! Fresh blueberries are ideal, but frozen ones work just as well. Note: If using frozen, do not thaw.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

Step 2 – Combine Wet Ingredients

In a mixing bowl, combine oil, sugar, milk, lemon juice, vanilla, and lemon zest.

Step 3 – Mix Dry and Wet Ingredients

Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick. Toss the blueberries with 2 teaspoons of flour. Add the floured-covered blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 – 20 minutes. While the batter rests, preheat the oven to 425º F (220º C).

Step 4 – Make the Crumble (optional):

Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

Step 4 – Fill The Muffins Pan

Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.

Step 5 – Bake

Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Food Allergy Swaps

• Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
• Nut Allergy: Use oat or rice milk instead of almond milk.
• Soy-Free: Use rice or oat milk instead of soy milk.

Variations & Additions

• Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
• Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.
• Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.

Storing and Freezing Instructions

Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.

Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.

More Egg-Free & Dairy-Free Muffin Recipes You’ll Love!

• Easy Vegan Banana Peanut Butter Muffins
• Easy Vegan Raspberry Muffins (no eggs – no dairy)
• Simple Vegan Zucchini Muffins
• Bakery-Style Vegan Double Chocolate Muffins
• Mini Chocolate Chip Muffins (Egg-Free & Dairy-Free)
• Browse more recipes…

Recipe Card 📖