Vegan Blueberry Muffins

Our vegan blueberry muffins are tender, moist, and so easy to make. Mashed bananas and almond milk stand in for the eggs and milk, while coconut oil takes the place of butter. A blend of whole-wheat and all-purpose flour delivers both nutrition and a fluffy crumb. And making them couldn’t be simpler: Just stir together the dry and wet ingredients, then gently fold in the juicy berries before portioning into paper liners—no electric mixer required. This recipe makes a dozen muffins, which you can eat throughout the week or freeze for future breakfast and snacks. Satisfying and straightforward, our vegan blueberry muffins are sure to please.

Key Ingredients for Vegan Blueberry Muffins

Flour: Equal parts whole-wheat and all-purpose flour make for a muffin that's hearty and nutritious yet still tender and light. It's a trick you can employ to up the nutrient quotient in many baked goods—from muffins to cookies to cakes—without compromising texture.

Coconut oil: We use virgin coconut oil for this recipe. It is minimally processed and features a more pronounced coconut flavor than its refined counterpart. We love the subtle aroma it lends these muffins, but if you'd prefer a milder flavor, use refined coconut oil or even a neutral oil like canola or grapeseed instead.

Bananas: Mashed bananas stand in for eggs in this recipe, eliminating the need to seek out a more specialty egg replacement like flax seeds. They contribute a subtle sweetness and help bind the other ingredients. Use a fork or potato masher to help break them down before stirring them in.

Almond milk: We chose mild-tasting almond milk for this recipe, but you can use any non-dairy milk with equally good results. Be sure to use an unsweetened option to keep the muffins from becoming too sugary, and let it come to room temperature first, which will ensure it blends more seamlessly with the other ingredients.

Baking powder: As with most muffin recipes, this one relies on baking powder for lift. To test whether your baking powder is still active, add a small spoonful to a cup of hot water. If it fizzes upon contact, it's good to use.

Equipment Needs

You don't need an electric mixer or any special equipment to make these muffins, just the following basic items:

Mixing bowls: Reach for two mixing bowls for this recipe: a smaller one for the wet ingredients and a larger one to combine your dry ingredients and build the batter in.

Whisk: A sturdy whisk is ideal for blending the flour mixture as well as the wet ingredients. If you don't have one handy, grab a large fork instead.

Rubber spatula or wooden spoon: When it's time to combine the two mixtures, put down the whisk and reach for a rubber spatula or wooden spoon. Pay close attention to the bottom of the bowl, scraping as you go to ensure you're incorporating all of the flour. Then gently fold in the berries, keeping as many intact as possible.

Muffin tin: You'll need a standard 12-cup muffin tin for this recipe. Line each cup with paper liners if you have them; otherwise, brush the bottom and sides of each cup with oil to guarantee an easy release.

Ice-cream scoop (optional): While not essential, an ice-cream scoop is a helpful tool for portioning out the batter and will ensure each muffin is the same size.