Vegan Blueberry Muffins

These Vegan Blueberry Muffins are healthy and low calorie!

I’m known for my healthy blueberry muffins! So when I started this vegan website I knew I would have to recreate them in a plant based version. And they are even better than the original!

Vegan Blueberry Muffins

I like to use flax eggs for this recipe as they are so nutritious, but you could use your favorite vegan egg substitute. Any will work here.

I have also included storage directions for these muffins, so you can meal prep them for hectic mornings. And at just 65 calories each, you can have 2 muffins, plus your cup of coffee and still enjoy a very healthy and low calorie vegan breakfast.

Vegan Blueberry Muffins

Ingredients for Healthy Blueberry Muffins

As I noted above, I like to use flax eggs here. But you can use your favorite vegan eggs in place of them.

You can also swap out the apple sauce for pear baby food if you prefer.

Vegan Blueberry Muffins

Shopping list for Healthy Blueberry Muffins:

  • Olive oil spray
  • 1 ½ cups self rising flour (not all-purpose!)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup packed brown sugar
  • 3 flax eggs – 3 tablespoon flax seed meal + 6 tablespoons water (directions below)
  • 1 teaspoon vanilla extract
  • ¾ cup cashew yogurt
  • ½ cup almond milk
  • ½ cup unsweetened applesauce
  • 1 cup blueberries

How to Make Vegan Muffins

If you want to use muffin liners, that will work. Just make sure to spray them with olive oil (the insides) so the muffins don’t stick too much.

Vegan Blueberry Muffins

How to Make Healthy Blueberry Muffins:

  1. To make the Flax Eggs: combine 3 Tablespoon ground flax mixed with 6 Tablespoons water in a small bowl. Set aside for 5-10 minutes to thicken.
  2. Preheat oven to 350°, and spray muffin pans with olive oil.
  3. In a large bowl, combine the “dry ingredients” the flour, baking soda, salt, and sugar.
  4. To a separate medium bowl, whisk together the “wet ingredients” the flax eggs, vanilla, cashew yogurt, almond milk, and applesauce.
  5. Pour the wet ingredients into the dry ingredients, and add the blueberries, reserving a handful to top the muffins.
  6. Gently mix the wet and dry ingredients together, until just combined.
  7. Fill the prepared muffin cups 3/4 full of blueberry muffin batter, add more blueberries to the top.
  8. Bake for 15 minutes, or until a toothpick inserted into the center of the blueberry muffin comes out clean.
  9. Store in the fridge for up to 5 days, or cool and move to a freezer bag and freeze for up to 2 months.

Vegan Blueberry Muffins Recipe

I love these muffins, and not just because they are low calorie and high nutrition! They are easy and fast, and this recipe was re-worked from one of my most popular recipes on my non-vegan website. It’s so popular there and I know it will be quite the hit “veganized” as well.

More Vegan Breakfasts:

Vegan Blueberry Muffins

Healthy Vegan Blueberry Muffins

Audrey Johns
Since I am a healthy cookbook author, I could not help myself making these vegan blueberry muffins low calorie and extra healthy.
I took my super popular recipe (from Lose Weight By Eating) and made it vegan. I know you will love it, and at just 65 calories per muffin you can enjoy it guilt free!!
Special Tip: You need "self rising flour" for this recipe. All purpose will not work well.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 24 servings
Calories 65 kcal

Equipment

  • 2 Muffin pans

Ingredients
  

  • Olive oil spray
  • 1 ½ cups self rising flour not all-purpose!
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup packed brown sugar
  • 3 flax eggs – 3 tablespoon flax seed meal + 6 tablespoons water directions below
  • 1 teaspoon vanilla extract
  • ¾ cup cashew yogurt
  • ½ cup almond milk
  • ½ cup unsweetened applesauce
  • 1 cup blueberries

Instructions
 

  • To make the Flax Eggs: combine 3 Tablespoon ground flax mixed with 6 Tablespoons water in a small bowl. Set aside for 5-10 minutes to thicken.
  • Preheat oven to 350°, and spray muffin pans with olive oil.
  • In a large bowl, combine the “dry ingredients” the flour, baking soda, salt, and sugar.
  • To a separate medium bowl, whisk together the “wet ingredients” the flax eggs, vanilla, cashew yogurt, almond milk, and applesauce.
  • Pour the wet ingredients into the dry ingredients, and add the blueberries, reserving a handful to top the muffins.
  • Gently mix the wet and dry ingredients together, until just combined.
  • Fill the prepared muffin cups 3/4 full of blueberry muffin batter, add more blueberries to the top.
  • Bake for 15 minutes, or until a toothpick inserted into the center of the blueberry muffin comes out clean.
  • Store in the fridge for up to 5 days, or cool and move to a freezer bag and freeze for up to 2 months.
Keyword muffins, vegan

Nutrition in Vegan Blueberry Muffins

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Vegan Blueberry Muffins

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