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Vegan Blueberry Muffins

Published: Updated:
Celebrity recipe
Total Time
Prep Time
Bake Time
Serves 6
Serves 6

About the bake

These vegan blueberry muffins are so easy to make. Using this vegan blueberry muffin recipe, you can create a batch of 6, perfect for lunchboxes. The texture and taste is not compromised even though it's a vegan blueberry muffin recipe. 

14 ingredients8 steps
  • Egg-Free Recipes
  • Dairy Free Recipes
  • Vegetarian
  • Vegan Recipes


  1. Step 1

    Preheat oven to 180ºC/350ºF. Line a 12-cup muffin pan with muffin cases.

  2. Step 2

    Start by making a flax egg: In a small bowl mix the ground flaxseed with 3 tablespoons water. Set aside for 10 minutes to absorb.

  3. Step 3

    In a large bowl, mix together the flour, oats, sugar, cinnamon, baking powder, and salt.

  4. Step 4

    In a medium bowl, mash the bananas using a fork. Add the flax egg, almond milk, oil, almond butter and vanilla and whisk to combine.

  5. Step 5

    Add the wet ingredients to the dry and stir gently until just combined.

  6. Step 6

    Add the blueberries and fold gently in to the batter.

  7. Step 7

    Divide the batter between the 12 muffin cases. Top with a few extra oats and a sprinkling of brown sugar on the top of each.

  8. Step 8

    Bake for about 25 minutes until golden and a skewer inserted into the centre comes out clean. Leave to cool in the pan for 5 minutes before transferring to a cooling rack to cool completely. 


  • For the Muffins

    • 15gGround flaxseed 
    • 45mlHot water 
    • 250gAllinson's plain wholemeal flour 
    • 75gRolled oats plus more to sprinkle at the end 
    • 100gBillington's light muscovado sugar 
    • 1 tspGround cinnamon 
    • 1 tbspBaking powder 
    • 1 tspSea salt 
    • 2Medium bananas (approx. 200g each) 
    • 200mlAlmond milk (or alternative milk of your choice) 
    • 60mlVegetable oil 
    • 60mlGround almond butter 
    • 1 tspNielsen-Massey Vanilla Bean Paste 
    • 125gBlueberries 


  • Muffin cases

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