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5 from 1 vote
Overhead shoot of a blue plate with 5 vegan blueberry muffins and fresh blueberries scattered around
Vegan Blueberry Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Vegan Blueberry Muffins with a touch of banana, incredibly fluffy and baked to perfection. You can hardly tell they are egg and dairy free, and can be made from scratch in under 30 minutes. 

Course: Dessert
Cuisine: International
Keyword: vegan muffin recipes
Servings: 10 muffins
Calories: 189 kcal
Author: Daniela Apostol
  • 250 g self-raising flour
  • 1 tsp baking powder
  • 1 ripe banana
  • 4 tbsp sugar
  • 175 ml soya milk
  • 5 tbsp vegetable oil
  • 1 tbsp flaxseed
  • 1/2 cup fresh blueberries
  • 1 tsp vanilla extract
  1. Sift the flour and add the baking powder.

  2. Mash the banana with a fork, and add it to the bowl together with sugar, flaxseed and half of the amount of blueberries.

  3. In a jug, measure the soya milk, and add the oil and vanilla extract.

  4. Mix everything together, then divide the batter between the muffin holes lined with paper cases.

  5. Top each muffin with 2-3 blueberries, then bake in the preheated oven at 200 degrees Celsius (390 Fahnreneheit) for 20 minutes or until golden.

Recipe Notes
  • If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
  • Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
Nutrition Facts
Vegan Blueberry Muffins
Amount Per Serving
Calories 189 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g30%
Sodium 2mg0%
Potassium 132mg4%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Vitamin A 10IU0%
Vitamin C 1.7mg2%
Calcium 28mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.