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Soft & Fluffy Vegan Blueberry Muffins with A Bit of Whole Wheat Flour | The First Mess

    Take one of these perfectly tender vegan blueberry muffins to go with a hot coffee for the perfect vegan breakfast indulgence. A combination of vegan yogurt, orange zest and juice, nutmeg, soy milk, and other muffin batter staples gives us a flavorful treat that’s also pleasantly fluffy. Fans of my morning glory bread will love this recipe! Sweetened with maple syrup and boosted with a bit of whole wheat flour, these soft muffins with tons of jammy blueberries are simple to make. Once you mix your dry and wet ingredients separately, you fold both together with some fresh blueberries. Bake in the oven for about 25 minutes and enjoy!

    An up close, head-on shot shows a vegan blueberry muffin. The muffin's liner has been peeled off and you can see a big oozy pocket of blueberry on the side.
    An up close shot shows the fluffy crumb of a split open vegan blueberry muffin with jammy pockets of blueberries. The muffin half is being held by a hand in bright natural light.
    An overhead shot shows ingredients for vegan blueberry muffins, all prepped and measured in small bowls. There's baking powder, baking soda, orange zest & juice, maple syrup, all purpose flour, sunflower oil, nutmeg, whole wheat flour, vegan yogurt, vanilla extract, fresh blueberries, salt, and soy milk.
    An overhead shot shows a hand using a whisk to combine dry ingredients in a large bowl with a pouring spout.
    An overhead shot shows a hand using a whisk to bring wet ingredients together in a bowl.
    An overhead shot shows a orange zest-flecked wet mixture that's been poured on top of a flour mixture in a large bowl. A rubber spatula is sticking out of the bowl.
    An overhead shot shows fresh blueberries being poured into a bowl of batter.

    I’m a muffin gal to the core and knew that we needed a classic vegan blueberry muffin recipe on the site. After many attempts in my kitchen with a variety of different add-ins, I think we’ve got it. You do not need eggs or weird egg replacements for pillowy-soft vegan muffins! After years of posting muffin recipes here (and a muffin loaf in my cookbook!) with ground flax/chia etc, I’ve learned that you can simply use more of what’s already in the recipe (flour, liquid, leavening) to replace eggs.

    I like the nutty edge of some whole grain flour in a bake, so I used whole wheat flour in addition to the all-purpose with these simple blueberry muffins. A thing I learned years ago when working with whole grain flour in muffins/loaves: add a bit of orange juice and zest to balance the flavor overall.

    Some tips for making these vegan blueberry muffins:

    • I tested this recipe with a lot of different types of vegan yogurt. Overall, I recommend using one that you enjoy the taste of on its own. I found that yogurt varieties with longer ingredient lists containing starches/added pea protein did not perform as well. They also contributed a strange taste overall. Here in Canada, Yoggu and Simpla are my favorite brands for baking.
    • This recipe makes 10 good-sized muffins, leaving 2 empty muffin cups in the center of a standard muffin tin. I recently saw a creator on TikTok fill the empty cups of a muffin tin with boiling water before baking for extra puffy muffins. I can confidently say that this trick works in this recipe! Once you’ve filled each muffin cup with batter, pour boiling water halfway up the 2 empty muffin cups. Then, carefully transfer the tin to the oven.
    • I do prefer fresh blueberries in this recipe because they behave more predictably. With frozen ones, depending on what stage they’re at with thawing (even just 10 minutes on the counter), they can “gum up” the batter with extra moisture.
    • Don’t forget to lower the oven temperature after 5 minutes! Baking at 425° for those first 5 minutes helps to puff up the tops. I learned this tip from Sally’s Baking Recipes.

    Really hope you love these little delights! Let me know if you have any questions in the comments and I’ll try my best to help 🙂

    An overhead shot shows a hand using a spatula to fold fresh blueberries into a batter in a large bowl.
    A head-on shot shows a bowl of batter on a kitchen counter next to a muffin tin with homemade parchment liners inside each cavity.
    An overhead shot shows blueberry muffin batter portioned into homemade muffin cups in a muffin tin.
    An overhead shot shows freshly baked vegan blueberry muffins in a muffin tin. The center cups of the muffin tin are filled with hot water. The tin is resting on a wire cooling rack.
    An overhead shot shows vegan blueberry muffins cooling on a wire rack. The muffins are wrapped in homemade parchment muffin liners.
    A 3/4 angle shot shows perfectly puffed up vegan blueberry muffins on a wire cooling rack. The muffins are wrapped in parchment paper liners.
    An overhead shot shows a split vegan blueberry muffin on a plate.

    Soft & Fluffy Vegan Blueberry Muffins with A Bit of Whole Wheat Flour

    These vegan blueberry muffins are soft, fluffy, and perfectly sweet with maple syrup. A touch of whole wheat flour brings a nutty flavor, along with zesty orange, a hint of warm nutmeg, and loads of fresh jammy blueberries.