Turmeric Vegan Blueberry Muffins

These turmeric vegan blueberry muffins SO tasty and have no refined sugar or dairy; they’re made with coconut oil and maple syrup.

Healthy Blueberry Muffins | A Couple Cooks

On the lookout for healthy blueberry muffins? A few months ago, we received this email from reader Rochelle: I want to make healthy blueberry muffins this weekend but can’t find my recipe anywhere… and the ones online seem a bit off (reviews are always so mixed). Do you have a muffin recipe you might recommend?”

Since we didn’t have a go-to muffin recipe, Alex and I set out to create a healthy vegan blueberry muffin. Honestly, muffins are few and far between in our household. We generally opt for savory in the morning, like peanut butter toast. Also, we’re cooks at heart (not bakers), so muffins aren’t our forte. However, blueberry muffins are incredibly versatile, and work as a snack or a side in addition to breakfast. So we decided it was high time to find one we love. Besides, we’re always up for a challenge!

Related: 18 Delicious Healthy Snack Recipes

Creating these vegan blueberry muffins

We set out the following goals for our healthy blueberry muffins. (Note that truly they should be called healthy-ish. There’s still quite a bit of sugar in these muffins, so between these and a veggie tray, carrot sticks are still a cleaner choice.) For these muffins, we did the following:

  • Cut the sugar amount versus standard recipes
  • Used maple syrup for a naturally-sweet take
  • Subbed in a bit of whole wheat flour for a portion of the all-purpose
  • Used coconut oil, almond milk, and no egg to make for a dairy-free & vegan recipe
  • Added turmeric for color, which may or may not have health benefits
vegan Blueberry Muffins | A Couple Cooks

We baked up these healthy blueberry muffins four times before calling for some reinforcements. And we looked no further than the very same reader, Rochelle. It just so happens she had demonstrated her cooking prowess in the recipe testing process for our upcoming cookbook called Pretty Simple Cooking (you can preorder it now on Amazon!).

When I let Rochelle know that we hadn’t quite been able to nail it, she sent back her own take on healthy vegan blueberry muffins. After a few more times back and forth honing the method, this recipe was born! Some additional features Rochelle added: applesauce for moistness, lemon zest for a little tang, and turbinado sugar for a sparkly, crunchy topping. Hats off to Rochelle for not only inspiring the healthy blueberry muffin challenge, but bringing it to completion! (Say hi to Rochelle on Instagram.)

We’d love to know what you think of the healthy blueberry muffin challenge and if we’ve hit the mark: let us know in the comments below.

What people are saying about these vegan blueberry muffins

These vegan blueberry muffins have quickly become a fan favorite on A Couple Cooks! It’s been so fun to hear from those of you who’ve made and loved these muffins. Here’s some of what people are saying:

  • “My daughter and I made your vegan blueberry muffins yesterday. We had a lot of fun and they’re so good! I love that you have so many vegan recipes since she can eat them.”
  • “I tried the vegan blueberry muffins and the fudgy vegan brownies yesterday and they are both terrific.”
  • “These are delicious!! So soft and fluffy! I added a dash of cinnamon and nutmeg. Yum!”

Healthy Blueberry Muffins | A Couple Cooks

Looking for more recipes with turmeric?

Turmeric is getting a lot of play these days, but whether it’s a miracle spice is still up for debate. Either way, it’s absolutely delicious. For more with turmeric, give these recipes a try:

Did you make this recipe?

If you make these turmeric vegan blueberry muffins, we’d love to hear how they turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

This recipe is…

Vegetarian, vegan, plant-based, dairy-free, naturally sweet, and refined sugar-free. (For gluten-free, you could try with gluten-free one-for-one flour, but we have not tested this option. Let us know if you give it a try!)

Turmeric Coconut Oil Blueberry Muffins | A Couple Cooks

Turmeric Coconut Oil Blueberry Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x


These turmeric vegan blueberry muffins SO tasty and have no refined sugar or dairy; they’re made with coconut oil and maple syrup.



  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour, divided
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon kosher salt
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons turmeric
  • Zest of 1 lemon
  • 1/2 cup almond milk
  • 6 ounces frozen or fresh blueberries
  • Turbinado sugar, for garnish (optional)


  1. Preheat oven to 375F. Prepare muffin tins with liners or non-stick spray.
  2. If using frozen blueberries, place them in a bowl and cover them with cold water to defrost while completing the first steps of the recipe.
  3. Melt the coconut oil, then cool it to room temperature. In a large bowl or bowl of a stand mixer, mix together the coconut oil and maple syrup until well combined. Add applesauce and vanilla and mix again until combined. (Note that if the coconut oil is too warm or if you leave the bowl unattended, it may solidify. If so, simply reheat the entire mixture and whisk together again until fully combined.)
  4. Sift together 1 cup all-purpose flour, whole wheat flour, salt, baking powder, and turmeric in a bowl. Add the flour mixture in 1/4 increments to the wet mixture alternating with 1/4 of the milk. Stir in the lemon zest.
  5. If using fresh blueberries, wash them; if using frozen berries, drain. Dry the berries with paper towels, then add them to a medium bowl and toss with 2 tablespoons all-purpose flour. This will keep blueberries suspended in the batter while baking, instead of sinking to the bottom. Gently fold blueberries and flour into the batter mixture, then spoon it into muffin tins (12 large or 24 mini) and sprinkle with turbinado sugar.
  6. Bake for about 30 to 35 minutes (large/standard muffins) or 25 to 30 minutes (mini muffins), until a toothpick comes out clean. Let stand in the tin for 5 minutes, then remove and allow to cool completely on a wire rack.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: America

Keywords: Blueberry Muffins, Muffins, Turmeric, Healthy Muffins, Turmeric Muffins, Vegan Muffins, Vegan

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Kelli @ Hungry Hobby
    June 12, 2017 at 10:31 pm

    The more herbs and spices you can fit in your diet the better, they all have health benefits! I’ve done many things with turmeric, but I haven’t baked with it yet! These look delicious!

  • Reply
    Katie @ Whole Nourishment
    June 13, 2017 at 2:41 am

    Loved reading about the team effort creating these muffins. I make blueberry muffins with almond and buckwheat flour as well as coconut milk and lemon. But I never thought to add turmeric. It’s seems like a natural fit, and I’ll give a try next time.

  • Reply
    Rana Quadri
    June 13, 2017 at 9:22 pm

    I just made these and they are amazing!

    Could you please recommend the best way to store them? Refrigerator?

    • Reply
      June 13, 2017 at 9:39 pm

      You can store at room temp in an airtight container for a few days — I just read that you can add paper towels to absorb extra moisture. Let me know if that works for you!

  • Reply
    June 18, 2017 at 11:16 am

    Look at these 12 tasty beauties : https://imgur.com/gallery/ZPHbG
    I substituted Jamaican Gold cane sugar for the Turbinado sugar (Hawaiian cane sugar???). And I think it shows in the fact that the tops are now darker brown. But they are soft, and have a nice sweet flavour. We love them.
    Thanks for the recipe.

    • Reply
      June 18, 2017 at 11:17 am

      Forgot the rating.

  • Reply
    Elise Ho
    June 19, 2017 at 12:03 pm

    I have never thought about putting turmeric in my muffins but now I am quite curious.

  • Reply
    Jessica Flory
    August 21, 2018 at 8:43 pm

    These are delicious!! So soft and fluffy! I added a dash of cinnamon and nutmeg. Yum!

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