Name: Vegan Jumbo Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsweetened almond milk (or plant-based milk); 1 tablespoon apple cider vinegar; 1/2 cup neutral oil; 1/2 cup unsweetened applesauce; 2 teaspoons vanilla extract; 2 cups fresh or frozen blueberries; 1 tablespoon all-purpose flour (for coating blueberries); 2 tablespoons coarse sugar (optional)

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These Vegan Jumbo Blueberry Muffins are bakery-style treats with tall, golden tops and bursts of juicy blueberries in every bite. Perfectly moist and fluffy, they’re made without eggs or dairy, yet still deliver a rich flavor and tender crumb that rivals any traditional muffin. Whether for breakfast, brunch, or an afternoon snack, these oversized muffins are sure to impress.

Why You’ll Love This Recipe

Completely plant-based and dairy-free
Jumbo-sized muffins with a beautiful domed top
Soft, moist texture with plenty of blueberries
Simple pantry ingredients
Perfect for meal prep or freezing
Great for breakfast, snacks, or sharing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour

1 cup granulated sugar

1/2 cup light brown sugar, packed

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsweetened almond milk (or any plant-based milk)

1 tablespoon apple cider vinegar

1/2 cup neutral oil (such as sunflower or canola oil)

1/2 cup unsweetened applesauce

2 teaspoons pure vanilla extract

2 cups fresh or frozen blueberries

1 tablespoon all-purpose flour (for coating blueberries)

2 tablespoons coarse sugar (for topping, optional)

Directions

Preheat your oven to 400°F (200°C). Line a jumbo muffin tin with paper liners or lightly grease the pan.
In a small bowl, combine the almond milk and apple cider vinegar. Stir gently and let it sit for 5 minutes to create a vegan buttermilk.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the oil, applesauce, vanilla extract, and the prepared vegan buttermilk. Stir until smooth.
Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Do not overmix; a few lumps are fine.
Toss the blueberries with 1 tablespoon of flour to prevent sinking. Carefully fold them into the batter.
Divide the batter evenly among the jumbo muffin cups, filling them nearly to the top. Sprinkle coarse sugar over each muffin if desired.
Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 6 jumbo muffins

Preparation time: 15 minutes
Baking time: 27–30 minutes
Total time: Approximately 45 minutes

Variations

Lemon Blueberry Muffins: Add 1 tablespoon lemon zest and 1 tablespoon fresh lemon juice to the batter for a bright citrus flavor.

Streusel Topping: Mix 1/4 cup flour, 2 tablespoons brown sugar, and 2 tablespoons melted vegan butter. Sprinkle over the batter before baking.

Mixed Berry Muffins: Replace half of the blueberries with raspberries or chopped strawberries.

Whole Wheat Option: Substitute 1 cup of all-purpose flour with whole wheat flour for added fiber and a slightly nutty taste.

Chocolate Chip Blueberry: Add 1/2 cup dairy-free chocolate chips for a richer twist.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate them for up to 5 days. Allow them to come to room temperature before serving for the best texture.

To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.

To reheat in the oven, warm at 300°F (150°C) for about 8–10 minutes.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture and color bleeding.

Why did my muffins not rise properly?

This may happen if your baking powder or baking soda is expired. Make sure they are fresh for the best rise.

Can I make regular-sized muffins instead of jumbo?

Yes, divide the batter into a standard 12-cup muffin tin and bake for 18–22 minutes at 375°F (190°C).

What can I use instead of applesauce?

You can substitute mashed ripe banana or dairy-free yogurt in equal amounts.

How do I get tall muffin tops?

Start baking at a higher temperature for the first 5 minutes, then lower it. This helps create a strong initial rise.

Can I reduce the sugar?

You can reduce the sugar by 1/4 cup without significantly affecting texture, though the muffins will be less sweet.

Why coat the blueberries in flour?

Coating helps prevent them from sinking to the bottom of the muffins.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend designed for baking. Results may vary slightly.

What plant-based milk works best?

Almond, soy, oat, or cashew milk all work well in this recipe.

Can I prepare the batter in advance?

It’s best to bake the batter immediately after mixing to ensure proper rise and texture.

Conclusion

These Vegan Jumbo Blueberry Muffins are soft, fluffy, and packed with juicy berries in every bite. Their impressive size and tender crumb make them perfect for special breakfasts or casual snacking. With simple ingredients and easy preparation, this recipe delivers bakery-quality muffins right from your own kitchen.