Classic Vegan Blueberry Muffins (Fluffy Bakery Style)

These bakery-style blueberry muffins have a soft white crumb, golden domed tops, and a burst of sweet berries in every bite — the perfect balance of fluffy and moist, without a hint of heaviness.

Ingredients

1-3/4 cups All-Purpose Flour (plus 1 TB for dusting the berries)

3/4 cup Sugar

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

3/4 cup Plant-Based Milk (soy or oat for best rise)

1/4 cup Neutral Oil (or melted vegan butter)

1 tsp Apple Cider Vinegar (or lemon juice)

1 tsp Vanilla Extract

1 cup Fresh or Frozen Blueberries (no need to thaw if frozen)

Optional: 1 Tbsp flour to toss with the blueberries (helps prevent sinking)

These classic blueberry muffins are soft, fluffy, and beautifully golden on top with a tender white crumb that melts in your mouth. They bake up like the ones from a cozy bakery—lightly sweet, bursting with blueberries, and full of that nostalgic homemade flavor that makes mornings feel extra special. No fancy ingredients, just pure plant-based goodness.

Instructions

Preheat your oven to 375°F (190°C) and line or grease a 12-cup muffin tin (line only 8 cups for large fluffy muffins).

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk milk, oil, vinegar, and vanilla. Let sit 1 minute to curdle slightly — this helps the muffins rise like a classic buttermilk batter.

Pour the wet mixture into the dry and gently mix until just combined. Do not overmix — a few small lumps are okay.

Toss blueberries in 1 tbsp flour and fold them into the batter carefully.

Fill muffin cups about ¾ full. Sprinkle tops with a pinch of sugar for that bakery sparkle (optional).

Bake 20–22 minutes or longer, until tops are lightly golden and a toothpick comes out clean.

Cool in the pan for 5 minutes, then transfer to a rack. Allow to cool completely.

Budget Tip

Frozen blueberries are cheaper and work perfectly — just dust with flour and fold them in straight from the freezer so the batter doesn’t turn purple.

Note: I like to bake these muffins until the top turn golden brown for that lightly crisp sweet muffin top as if you topped it with crystalized sugar. Give it a try!

Makes 8 large muffins or 12 medium