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    Home » Recipes » Breads and Muffins

    Vegan Blueberry Muffins

    Published: Dec 18, 2017 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Vegan Blueberry Bliss Muffins from the cookbook, Fuss-Free Vegan. They're soft, light, fluffy, and crazy delicious! Grab one for breakfast, snack, or even dessert now! #vegan #muffins #breakfast #blueberries #itdoesnttastelikechicken #fussfreevegan

    Vegan Blueberry Muffins from the new cookbook, Fuss-Free Vegan by Sam Turnbull, are light, soft, fluffy, and bursting with blueberries just like you would expect from a bakery, but easily made in the comfort of your own kitchen.

    Tray of vegan blueberry muffins

    If it seems like this has been the month of cookbook reviews, it’s because it has. First we had Awesome Vegan Soups by Vanessa Croessmann, then Vegan Burgers and Burritos by Sophia DeSantis, and most recently, Vegan Weight Loss Manifesto by Zuzana Fajkusova and Nikki Lefler.

    They are all so different and so amazing. Today, I’m bringing you yet another book you’re going to love ~ Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized, from Sam Turnbull.

    Keep reading for the full review of the cookbook and Sam’s recipe for crazy good Vegan Blueberry Muffins.

    One vegan blueberry muffin on a cupcake stand. Fresh blueberries scattered around beneath.

    I recently shared a video from LIVEKINDLY on my facebook page stating that Vegan Eating is set to be 2018’s Mega Trend.

    I really hate the word “trend” here, but it’s pretty darn cool that plant based cooking/eating is become more mainstream. Taking one look at the cookbook section of any bookstore proves that people are seeking out ways to incorporate more vegan meals into their everyday routine.

    One blueberry muffin on a small cupcake stand in front of a plate off more muffins.

    Sam Turnbull is the creator of the blog, It Doesn’t Taste Like Chicken. There she shares her favorite meals, veganized. Her cookbook, Fuss-Free Vegan, is an extension of her blog.

    All those favorite meals that you grew up with and want to eat, but maybe didn’t think you could following a vegan diet.

    Well, friends, you can! And Sam will show you how easy it is to do so, starting with these ah-mazing vegan Blueberry Muffins.

    Fuss-Free Vegan Cookbook next to a plate of blueberry muffins

    Let’s Take a Look Inside

    Fuss-Free Vegan is made of up 7 chapters. Here is a just a sampling of what you’ll find in each.

    Morning Munchies: Overnight Cinnamon Bun French Toast Bake; Better-Than-Bakery Cheddar & Chive Scones; Sensational Smoky Tofu & Avocado Benedict; Super-Simple Chocolate Chip Granola Bars

    Get The Party Started: Pizza Dough Pretzel Bites; Crowd-Pleasing Jalapeño Cheese Ball; The Ultimate 8-Layer Dip

    Soups & Salads: Dude-Approved BBQ Chickpea Salad; Creamy Dreamy Coleslaw; Absurdly Cheesy Broccoli Soup

    Burgers & Sandwiches: Boss BBQ Veggie Burger; The Art of the Perfect Vegan Grilled Cheese Sandwich; Stay-Home Philly Cheese Mushroom Sandwich

    Feast Your Eyes & Belly: Lighter (& Better that Way) Cauliflower Fettuccini Alfredo; Better than Take-Out Veggie Pad Thai; Lasagna Fit for a King (or a Queen); Smoky Sun-Dried Tomato Pizza

    Sweet Tooth: 24 Karat Cake; Créme Brulée (Yes, Really); Ah-maz-ing Peanut Butter Cookies

    Vegan Staples: Nacho Cheese Love; Ricotta I Like a Lot-a; My Nana’s Perfect Pie Crust

    Close up of tray blueberry muffins in the muffin tin.

    What to expect

    This book is not refined flour free, refined sugar free, oil free, or gluten free. If you are on a strict whole foods plant based no oil diet, this is probably not the book for you.

    That being said, there definitely are some healthy recipes that are already oil free/gluten free, or could easily be made oil free/ gluten free.

    These recipes will absolutely remind you of the non-vegan version of themselves. Like these Vegan Blueberry Muffins for instance – totally legit and just as soft, fluffy, and as utterly delicious as any blueberry muffin you’ve ever had.

    One blueberry muffin cut in half showing all the big juicy blueberries inside.

    More vegan muffin recipes

    • Cranberry Almond Muffins
    • Carrot Oat Muffins
    • Vegan Zucchini Muffins
    • Pineapple Coconut Muffins
    • Blueberry Lemon Cornmeal Muffins
    • Baked Oatmeal Muffins

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    And don’t forget to order your copy of Fuss-Free Vegan here.

    One vegan blueberry muffin on a cupcake stand. Fresh blueberries scattered around beneath.

    Blueberry Bliss Muffins

    As soon as the weather starts moving from summer to crips fall, I start baking. It’s almost an instinct, like hibernation, except for me it’s more like carbernation. These blueberry muffins always hit the spot. While fresh blueberries are fab for these, they can be made with frozen ones, so you have the perfect baked good any time of year.
    *Reprinted with permission from Fuss-Free Vegan by Sam Turnbull, Appetite by Random House, 2017.
    4.50 from 2 votes
    Print Rate
    Course: Breakfast, Brunch, Dessert, Snack
    Cuisine: egg free, nutfree, soyfree, vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 9
    Calories: 231kcal
    Author: Jenn Sebestyen

    Ingredients

    Dry Ingredients

    • 1 ½ cups all-purpose flour
    • ¾ cup white sugar
    • 2 tsp baking powder
    • ½ tsp salt

    Wet Ingredients

    • ¾ cup non-dairy milk (such as soy or almond)
    • ½ cup light oil (such as canola or vegetable oil)
    • 1 Tbsp fresh lemon juice
    • 2 tsp vanilla extract
    • 1 cup blueberries (fresh or frozen)

    Instructions

    • Preheat your oven to 400°F. Lightly grease the cups of a muffin pan or fill it with liners.
    • In a large bowl, whisk together all of the dry ingredients. Set aside.
    • In a medium bowl, whisk together all of the wet ingredients except for the blueberries. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the blueberries and lightly fold them in, being careful not to overmix. It’s ok if there are lumps.
    • For large bakery-style muffins, fill 8–9 muffin cups right to the top with batter, then bake for 18–22 minutes until lightly golden on top, and a toothpick inserted in the center of a muffin comes out clean. For small muffins, divide the batter evenly among the 12 muffin cups and bake for 15–20 minutes, until lightly golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan, then store them on a plate covered with a clean tea towel for 2 to 3 days. This will keep the muffins the best texture, but if you want them to last longer, store them in a large sealable bag in the fridge for up to a week.

    Notes

    ~Notes from Veggie Inspired: I used white whole wheat flour instead of all-purpose. I used melted coconut oil instead of canola or vegetable oil.
     
     

    Nutrition

    Calories: 231kcal | Carbohydrates: 31g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 154mg | Potassium: 30mg | Fiber: 1g | Sugar: 16g | Vitamin A: 50IU | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 0.2mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Comments

    1. Jasmin Hirani says

      November 18, 2018 at 5:09 am

      I made these with a little twist of almond flakes on top. Wish I could send you a pic of them!

      Check out my instagram page jasminhirani if you’d like to see them.

      Reply
      • Jenn S. says

        November 18, 2018 at 8:09 pm

        So glad you liked them.

        Reply
    2. Jennifer says

      February 26, 2018 at 7:45 pm

      Is there anyway to sub the oil in this muffin recipe? Such as apple sauce etc. thanks and I absolutely ❤️Your blog! I made the Mac n cheese tonight and it was amazing!

      Reply
      • Jenn S. says

        February 27, 2018 at 7:57 am

        Hi, Jennifer. Thank you so much! So happy to hear you loved the Butternut Mac! I haven’t tried this muffin recipe any other way – it’s from a cookbook, so it’s not even my original recipe – but I would imagine it’s possible to sub the oil. I like to make sure there is a little fat in the recipe if I’m subbing out oil – usually with nut butter. I like runny almond butter the best. Applesauce would probably work too, but the muffins might be denser. Maybe a combo of both? If you try it, let me know!

        Reply
    3. Erin says

      February 23, 2018 at 7:19 pm

      Hi! I noticed the sugars on your nutrition label were super high, so I just entered this into My Fitness Pal and got that there are only 6 grams of sugar. I just wanted to make you aware 🙂 I’m going to include these in meal prep this next week! Thanks for the recipe!4 stars

      Reply
      • Jenn S. says

        February 24, 2018 at 9:57 am

        Oh my gosh – yes, definitely a typo! Thank you for pointing that out! Enjoy the muffins!

        Reply
    4. Albert Bevia says

      January 11, 2018 at 4:27 am

      I am a huge fan of blueberries, fresh or frozen, plus we love muffins in our house, so this recipe is already guaranteed to be a hit in my household, thank you for the amazing recipe 🙂

      Reply
      • Jenn S. says

        January 11, 2018 at 7:42 am

        Good to hear! Let me know how they turn out if you try them. Thanks for stopping by, Albert!

        Reply
    5. Sam Turnbull says

      December 19, 2017 at 7:24 am

      Yay!! Thanks so much for taking the time to review my book. Thrilled you are loving it so much 😀

      Reply
      • Jenn S. says

        December 19, 2017 at 4:40 pm

        You are so welcome! These muffins didn’t last long at all in our house – and I made two batches! Yum!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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