A Vegan Blueberry Muffin with a bite out of it.

I’ve been craving some blueberry muffins lately with the abundance of fresh berries for the summer season.

As a stay-at-home mom, I’ve been “mommying” 24/7 and have been really needing a little break and some self-care time. Recently, I decided to give myself that time during my youngest’s morning nap. I decided to simply do whatever I wanted to do, instead of worrying about all of the house chores, my business, or my to-do list. When the baby woke up, my sweet husband took him out of the house for an hour so I could have a little more time. 

Of course, baking a treat (and then eating that treat!) was involved in my self-care time. I decided to make the (healthy-ish) blueberry muffins I had so been craving.

And boy, did they turn out good.

These Healthy Vegan Blueberry Muffins are fluffy, moist, and lower in sugar than your average muffin. They’re easy to make, too!

A group of blueberry muffins.

Healthy Vegan Blueberry Muffins Ingredients

  • Chia seeds
  • Water
  • Flour
  • Whole wheat flour
  • Baking soda
  • Baking powder
  • Spple cider vinegar
  • Vanilla
  • Maple syrup
  • Olive oil
  • Plain unsweetened almond milk
  • Blueberries

What Makes The Muffins Vegan?

To make these muffins vegan, I used two chia eggs. I love that the chia seeds add some bonus protein, fiber, and omegas to the muffins. To make two chia eggs, combine 2 tablespoons chia seeds with 5 tablespoons water in a small bowl and let it set for about 5 minutes. It will form a gel-like consistency and will serve as our egg replacement for this recipe. 

How to Make These Vegan Blueberry Muffins Gluten-Free

I tried making these blueberry muffins with almond flour to see if I could make them both vegan and gluten-free, but alas, my poor little blueberry muffins completely sunk in their muffin liners…though they did taste delicious. If you want to make these blueberry muffins gluten-free, you can try using Bob’s Red Mill Gluten-Free 1:1 Baking Flour with a 1:1 substitution for the wheat and whole wheat flour.

Can I Use Less Sugar?

You sure can! I originally made these muffins with only 1/3 cup of maple syrup and I still thought they were great, especially because the blueberries themselves are sweet. If you are okay with the muffins not being too sweet, then try them out with 1/3 cup of maple syrup instead!

A Vegan Blueberry Muffin with a bite out of it.

Try These Muffins Next!

Spinach Banana Muffins for Toddlers (No Added Sugar!)

Blueberry Banana Oatmeal Muffins

Gluten-Free Apple Protein Muffins

Healthy Sweet Potato Zucchini Muffins

A Vegan Blueberry Muffin with some sitting behind it.
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Vegan Blueberry Muffins

Yield: 12 muffins
These Healthy Vegan Blueberry Muffins are fluffy, moist, and lower in sugar than your average muffin. They're easy to make, too! 
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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Ingredients
 

  • 2 tablespoons chia seeds
  • 5 tablespoons water
  • 1 1/2 cups flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla
  • 1/2 cup maple syrup
  • 1/4 cup olive oil
  • 1 cup plain unsweetened almond milk
  • 1 cup blueberries, fresh or frozen

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a muffin tray with non-stick muffin liners. In a small bowl mix chia seeds and water to form chia eggs. Set aside for about 3-4 minutes until a gel-like consistency forms.
  • Meanwhile, in a large bowl, combine flours, baking soda, and baking powder and stir to combine.
  • Add blueberries to the flour mixture and stir to combine (this helps the blueberries spread out evenly in the muffins when baking).
  • In a medium bowl, combine apple cider vinegar, vanilla, maple syrup, olive oil, almond milk, and chia eggs.
  • Pour wet ingredients into the dry ingredients and stir to combine, careful not to overmix.
  • Using a 1/4 cup measuring cup, scoop the muffin batter into the muffin liners, filling each one to the brim.
  • Bake in the over for 20 minutes or until a toothpick comes out clean when inserted in the middle of a muffin.
Course: Snack
Cuisine: American
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