Vegan Blueberry Muffins

These 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

A few months ago, we received this email from reader Rochelle: “I want to make healthy blueberry muffins this weekend but can’t find a good recipe anywhere. Do you have a muffin recipe you might recommend?” Since we didn’t have a go-to, Alex and I set out to create a healthy blueberry muffins recipe! Blueberry muffins are so versatile: they work as a snack or a side as well as breakfast. So we decided it was high time to find one we love. And after lots of testing, we ended up with this delicious recipe that’s become a fan favorite! Keep reading for our vegan blueberry muffins recipe.

Related: 18 Delicious Healthy Snack Recipes | Our Favorite Vegan Breakfast Ideas

vegan Blueberry Muffins | A Couple Cooks

How to make vegan blueberry muffins

These vegan blueberry muffins are incredibly tasty and are a total crowd pleaser! With a hint of turmeric, they have a beautiful golden color too. Since there’s still quite a bit of sugar in them, these muffins can be considered healthy-ish — but there are a lot of features that make them a healthier choice than most blueberry muffins! Here’s what makes these vegan blueberry muffins special; they have:

  • Less sugar compared to most muffin recipes
  • No refined sugar; instead they use maple syrup for a naturally-sweet take
  • Whole wheat flour for a bit of added nutrients
  • No dairy or eggs, using coconut oil, almond milk and applesauce instead
  • Turmeric for color, which may or may not have health benefits

And to top them off, we added lemon zest for a little brightness, and turbinado sugar for a sparkly, crunchy topping. They come out perfectly moist, with a nuanced flavor and seriously tangy pockets of blueberries. Overall, we think they’re everything that you could want in a muffin! We’d love to know if we’ve hit the mark: let us know in the comments below what you think.

Related: Best Blueberry Recipes

Praise for these vegan blueberry muffins

These vegan blueberry muffins have quickly become a fan favorite! 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 turmeric recipes?

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:

Looking for more healthy breakfast recipes?

Outside of these vegan blueberry muffins, here are some of our favorite healthy breakfast recipes:

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!)

Print
Turmeric Coconut Oil Blueberry Muffins | A Couple Cooks

Vegan Blueberry Muffins


1 Star2 Stars3 Stars4 Stars5 Stars (7 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

Description

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


Scale

Ingredients

  • 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)

Instructions

  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

Subscribe for free weekly recipes & more!

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.

15 Comments

  • 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
      Sonja
      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
    Robert
    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
      Robert
      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!

  • Reply
    Jennifer Lea Latzke
    June 27, 2019 at 2:18 pm

    We have been on a hunt for dairy-free recipes after my mother adopted a dairy free lifestyle to help heal the results of a traumatic brain injury. This recipe is perfect, and now my 10 year old son wants to make these muffins for a 4-H contest promoting healthy snacks. Do you have the nutritional analysis for these muffins? We will need it for the contest. Thanks!

    • Reply
      Alex
      June 27, 2019 at 2:43 pm

      Awesome! The nutrition info has been added to the bottom of the recipe.

  • Reply
    Juliet
    July 9, 2019 at 10:40 am

    Is the recipe worth fresh or dry turmeric?

    • Reply
      Alex
      July 9, 2019 at 10:46 am

      Hi! The recipe is for dried ground turmeric!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.