These Vegan Mini Blueberry Muffins are soft, flavorful, and just the right size for a quick snack or sweet bite. Made with simple ingredients, they’re egg-free, dairy-free, and naturally sweetened—perfect for food allergies or healthier eating. Make a batch, freeze some, and enjoy a wholesome treat anytime. They’re sure to become a regular in your kitchen!
Oriana’s Thoughts On The Recipe
I’ve always had a soft spot for mini muffins. There’s just something so comforting about a little bite of something sweet—especially when it’s homemade and allergy-friendly. These Mini Blueberry Muffins are one of those recipes I keep coming back to again and again. They’re perfectly tender, bursting with juicy blueberries, and just the right size for breakfast on the go, school lunchboxes, or an afternoon pick-me-up with a cup of tea or coffee.
Make sure to check out my Healthy Mini Banana Muffins and Mini Chocolate Chip Muffins recipes. If you want full-size muffins, use my Easy Vegan Blueberry Muffins (No Eggs – No Dairy).
What I Love About This Recipe
Table of Contents
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Whole Wheat Pastry Flour: Provides a slightly nutty flavor and adds a boost of fiber. You can substitute all-purpose flour for a lighter texture.
- Baking Powder & Baking Soda: These are your leavening agents, helping the muffins rise and giving them a nice, fluffy texture.
- Ground Cinnamon: Adds a warm, cozy flavor that complements the blueberries beautifully.
- Salt: A pinch of salt enhances the overall flavor, balancing the sweetness.
- Unsweetened Applesauce: Acts as a natural sweetener and adds moisture, replacing the need for eggs.
- Maple Syrup: A natural sweetener that adds depth of flavor. You can substitute with agave or honey (if not strictly vegan).
- Oil: Keeps the muffins tender. Any neutral oil, like canola or melted coconut oil, works well.
- Milk: Use any plant-based milk, like almond or soy, to keep it vegan.
- Vanilla: Adds a lovely aroma and enhances the flavor of the muffins.
- Blueberries: The star of the show! Fresh or frozen, both work; just be sure to fold them in gently.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Add blueberries and mix to coat (This helps prevent the blueberries from sinking to the bottom of the muffins.). Set aside.
Step 2 – Combine Wet Ingredients
In a medium mixing bowl, mix applesauce, maple syrup, oil, milk, and vanilla; mix until well combined.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Step 4 – Fill The Muffin Pan
Spoon the batter evenly into the muffin cups or liners, about two teaspoons each. I like to use asmall cookie scoop.
Step 5 – Bake
Bake for 12 – 14 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
- Preheat the ovenfor at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
- If using frozen blueberries, don’t thaw them; just fold them in straight from the freezer to prevent the batter from turning purple.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use1 tablespoon cookie scoop
- Don’t overmix the batter; it’s okay if it’s a little lumpy. Overmixing can lead to dense muffins.
- Know your oven!Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- For a citrusy twist, add some lemon zest to the batter.
Storing and Freezing Instructions
Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. To reheat, just microwave for 20-30 seconds.
Frequently Asked Questions
Yes, you can substitute all-purpose flour or a gluten-free blend if needed.
Absolutely, just note that honey isn’t vegan if you’re strictly following a plant-based diet.
You can use mashed banana, but the flavor and texture will change slightly.
Yes! Just adjust the baking time accordingly.
Try These Blueberry Recipes Next!
Recipe Card
Vegan Mini Blueberry Muffins
These Vegan Mini Blueberry Muffins are soft, flavorful, and just the right size for a quick snack or sweet bite. Made with simple ingredients, they’re egg-free, dairy-free, and naturally sweetened—perfect for food allergies or healthier eating. Make a batch, freeze some, and enjoy a wholesome treat anytime. They’re sure to become a regular in your kitchen!
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Preheat the oven to 350º F (180º C). Spray the mini muffin pan cavities with nonstick spray or line them with cupcake liners.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Add blueberries and mix to coat (This helps prevent the blueberries from sinking to the bottom of the muffins). Set aside.
In a medium mixing bowl, mix applesauce, maple syrup, oil, milk, and vanilla; mix until well combined.
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 10 – 15 minutes.
- Spoon the batter evenly into the muffin cups or liners, about two teaspoons each. I like to use asmall cookie scoop.
Bake for 12 – 14 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Flour: I prefer whole wheat pastry flour for this recipe. Alternatively, you can use a mix of half all-purpose flour and half whole wheat flour. After extensive testing, I’ve found that using only whole wheat flour results in dry muffins. You can also use all-purpose flour only.
Maple Syrup:You can also use 1/3 cup (80 g) brown sugar. In that case, add 1 more tablespoon of milk. You can also use honey (1/4 cup—60 ml). However, keep in mind that honey is slightly sweeter than maple syrup and might slightly alter the taste of your muffins.
Store:store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.
Freeze: For longer storage, let the muffins cool completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
Yield:this recipe makes 24 mini muffins. For mini muffins, use 1-tablespoon cookie scoop.
Food Allergy Swaps:
- Gluten-Free:Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free:Ensure your milk and any additional mix-ins are nut-free.
Potential Challenges & Pro Tips:
- The whole wheat pastry flour can make the muffins a bit dense compared to those made with all-purpose flour. Pro-Tip: To lighten the texture, you can use half whole wheat pastry flour and half all-purpose flour.
- If the flour is not measured correctly, the muffins can turn out slightly dry. Pro-Tip: Make sure to measure all your ingredients correctly. I recommend using a kitchen scale, and keep an eye on the baking time to ensure the muffins stay moist.
Extra Tips:
- Preheat the ovenfor at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
- If using frozen blueberries, don’t thaw them; just fold them in straight from the freezer to prevent the batter from turning purple.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use1-tablespoon cookie scoop
- Don’t overmix the batter; it’s okay if it’s a little lumpy. Overmixing can lead to dense muffins.
- Know your oven!Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- For a citrusy twist, add some lemon zest to the batter.
I appreciate your feedback, and it helps others, too!
Calories: 71kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 0.1mgSodium: 88mgPotassium: 55mgFiber: 1gSugar: 3gVitamin A: 10IUVitamin C: 1mgCalcium: 27mgIron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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