Vegan Blueberry Muffins: A Wholesome Treat for Any Time of Day
Vegan - Vegetarian - Dairy Free
There’s something about a freshly baked muffin that feels like comfort and nourishment in one bite. These Vegan Blueberry Muffins aren’t just a delicious treat—they’re a balanced, dairy-free option that works as a quick breakfast, snack, or even a healthier dessert.
Made with simple pantry staples and bursting with juicy blueberries, they’re proof that you don’t need complicated ingredients or refined extras to create something both satisfying and nourishing.
Why These Muffins Work for Wellness
🍇 Blueberries for antioxidants
Blueberries are loaded with antioxidants and vitamin C. They support your body’s natural defenses and add a burst of natural sweetness without refined sugar overload.
🌱 Plant-based & dairy-free
This recipe is fully vegan and uses almond milk and olive oil in place of dairy and butter. That means they’re easier on digestion for those with sensitivities while still staying moist and flavorful.
💛 Steady energy from whole ingredients
The mix of almond milk, olive oil, and coconut sugar helps provide steady energy instead of the highs and crashes that come with refined sugar-laden baked goods. Paired with the fiber in blueberries, these muffins won’t leave you feeling weighed down.
✨ Versatile & family-friendly
Whether you’re making them for busy mornings, packing them in lunchboxes, or enjoying them as an afternoon pick-me-up, these muffins are a hit with adults and kids alike.
The Recipe: Vegan Blueberry Muffins
Makes: 12 muffins
Dietary notes: Vegan, Vegetarian, Dairy-Free
Ingredients:
2 cups (240g) all-purpose flour
2 ½ tbsp. baking powder
¼ tsp. salt
1 cup (240ml) almond milk, unsweetened
1 cup (180g) coconut sugar
⅓ cup (80ml) olive oil
1 tsp. vanilla extract
1 ½ cups (225g) blueberries, fresh or frozen
Instructions:
Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with paper or silicone liners.
In a large bowl, whisk together flour, baking powder, and salt.
In a separate bowl, mix almond milk, coconut sugar, olive oil, and vanilla extract.
Gently fold wet ingredients into the dry. Add blueberries and stir carefully.
Divide the batter evenly between muffin cases. Bake for 30 minutes, until golden and a toothpick comes out clean.
Cool on a wire rack before enjoying.
Wellness Warriess Tip: Make It Your Own
Add a protein boost: Stir in a scoop of plant-based protein powder or enjoy your muffin with a side of Greek-style coconut yogurt for extra staying power.
Switch up the fruit: Try raspberries, blackberries, or diced apples for variety.
Go seasonal: In summer, use fresh blueberries from your local farmer’s market for peak flavor.
Why Recipes Like This Matter
Eating well doesn’t have to mean restriction or complicated planning. Recipes like these muffins remind us that small, intentional choices—like swapping in whole ingredients, baking at home, and enjoying plant-based treats—are what truly build wellness over time.
And if you love recipes like this, you’ll love the Wellness Warriess Recipe Club. Each month, members get fresh plant-based and omnivore-friendly recipes, complete with shopping lists and meal ideas, so you can skip the stress and focus on the joy of nourishing yourself and your family.
✨ Final Thoughts from Wellness Warriess
These Vegan Blueberry Muffins are proof that wellness can be both simple and delicious. Whether you’re sharing them with your kids, bringing them to a brunch, or savoring one with your morning coffee, you’ll know you’re making a choice that supports your body while still satisfying your taste buds.
💛 Follow @wellnesswarriess for more recipes and everyday wellness tips—and join the Recipe Club if you’re ready for stress-free, nourishing meals made easy.
Disclaimer: Educational content only. This recipe is provided for general wellness inspiration and is not medical advice or a substitute for individualized care.