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One Bowl Vegan Blueberry Muffins

One Bowl Very Moist and Delicious Vegan Blueberry Muffins - These are so easy to make. Great as a quick grab and go breakfast and even dessert. Everyone loves these gems! Enjoy!
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword blueberry muffin, muffin, muffins, Vegan, vegan muffin
Servings 11 muffins
Author Pam


  • 1 cup whole wheat flour or whole wheat pastry flour
  • 1/2 cup all purpose flour, or use whole wheat pastry flour for the entire recipe (save 1 tablespoon of flour to mix
  • 1/2 cup coconut sugar, or granulated sugar
  • 1-2 packets all natural Stevia powder, optional
  • 2 tsp baking powder
  • 1/2 tsp corn starch
  • 3/4 tsp fine sea or kosher salt
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil, I used avocado, canola and grapeseed work well too
  • 3/4-1 cup non dairy milk, I use almond or cashew milk, soy and rice milk work well too
  • 1 1/4 cups fresh blueberries, or frozen that have not been thawed


  1. 1.Preheat oven to 375 degrees, spray a nonstick muffin pan or grease. Or, use can use foil liners. Set aside.

    2.In a medium to large mixing bowl, combine flour(s), sugar, salt, cornstarch and baking powder. Use a wire whisk to break up any clumps.

    3.Measure out 3/4 cup milk, add in oil and vanilla extract. Pour into dry mixture. Gently mix just until batter is completely incorporated. Dig down to mix in all dry ingredients into wet. If the batter is very thick, you may want to add in the last 1/4 cup of milk. Gradually mix in. Batter should still be on the thick side.

    4.Gently fold in blueberries that have been tossed with the 1 tablespoon of flour. Using a large cookie scoop, ice cream scoop or 1/3 measuring cup, fill the sprayed cups of the muffin pan.

    5.Bake for about 15 to 20 minutes or until a toothpick comes out clean and the muffins gently spring back when lightly touched. Let cool in pan on a wire rack for about 20 minutes. Invert onto wire rack and let cool another 15 minutes. Enjoy!