🫐 Vegan Blueberry Muffins

We love a batch of freshly baked blueberry muffins that instantly elevates any brunch spread, and these vegan, no refined sugar muffins do exactly that—without compromising on flavor or texture. Light, fluffy, and naturally sweetened, they strike the perfect balance between wholesome and indulgent, making them an ideal addition to everything from a relaxed weekend brunch at home to a festive spring gathering.

Made with just one ripe banana and a boost of applesauce for moisture, these muffins come together with simple pantry staples while still delivering that classic bakery-style crumb. Bursting with juicy blueberries in every bite and lightly kissed with maple syrup, they offer a naturally sweet flavor that pairs beautifully with coffee, tea, or a fresh citrus juice. The hint of lemon brightens the entire recipe, giving it a fresh, seasonal feel that’s especially perfect for brunch menus.

Whether you’re hosting friends, planning a holiday morning, or just looking to upgrade your everyday breakfast routine, these muffins are a reliable go-to. They’re easy to make, crowd-pleasing, and just wholesome enough to feel good about reaching for seconds.

🫐 Vegan Blueberry Muffins (No Refined Sugar, 1 Banana)

Ingredients

Dry:

• 1 ½ cups all-purpose flour (or 1 cup all-purpose + ½ cup whole wheat flour)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon cinnamon (optional)

Wet:

• 1 ripe banana, mashed

• ½ cup unsweetened applesauce (replaces the second banana)

• ⅓ cup maple syrup

• ¼ cup coconut oil, melted (or avocado oil)

• ⅓ cup unsweetened plant-based milk (slightly more for moisture)

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice

Add-ins:

• 1 to 1 ½ cups blueberries (fresh or frozen)

• 1 tablespoon flour (for tossing blueberries)

Instructions

1. Preheat oven to 350°F and line or grease a muffin tin.

2. Whisk together flour, baking soda, baking powder, salt, and cinnamon.

3. In another bowl, mash the banana well, then whisk in applesauce, maple syrup, oil, plant milk, vanilla, and lemon juice.

4. Fold wet ingredients into dry until just combined.

5. Toss blueberries with flour and gently fold into batter.

6. Divide into muffin cups (about ¾ full).

7. Bake 18–22 minutes, until a toothpick comes out clean.

8. Cool for 10 minutes, then enjoy.

These vegan blueberry muffins are proof that simple, wholesome ingredients can create something truly special. With their soft, tender crumb and bursts of juicy blueberries, they offer all the comfort of a classic muffin while keeping things naturally sweet and nourishing. The combination of banana, applesauce, and maple syrup creates a balanced flavor that feels just right for both everyday baking and more intentional gatherings.

They’re also incredibly versatile—easy enough for a quiet morning at home, yet beautiful and delicious enough to serve as part of a thoughtfully curated brunch. Whether paired with coffee, tea, or a fresh fruit spread, they bring a sense of ease and warmth to the table.

Once you make them, you’ll find yourself returning to this recipe again and again. It’s dependable, approachable, and a reminder that baking without refined sugar can still feel indulgent, satisfying, and full of flavor.