The SECRET to The Best Blueberry Muffins! {with vegan instructions too!}

This post contains affiliate links. We may earn compensation when you click on the links at no additional cost to you.



This is our absolute favorite blueberry muffin recipe. I’ve made lot’s of batches with little changes and I’m so excited to share it with you now that I finally got it just right! The best part is that you can make them using clean ingredients or vegan. Either way they are delicious! This makes 12 decent sized muffins… I always double up so that we have enough to snack on the next day too {they disappear that quick!}

The Ingredients:

  • ½ cup unsweetened applesauce
  • 1/4 vegetable oil or vegan butter or real butter {the fat of your choice}
  • 2 cups unbleached all-purpose flour
  • ½ teaspoon salt
  • 1 cup of sugar in the raw or vegan sugar
  • 2 teaspoons vanilla extract
  • ½ cup milk or rice, soy, almond or dairy milk
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tub of cream cheese or vegan cream cheese
  • 2 whole eggs or vegan egg substitute
  • 2 cups or more of FROZEN blueberries, I put in close to 3 cups!

Combine all of the wet ingredients and the sugar. Next add all the dry ingredients and stir until it is all mixed together. Try not to over stir. Now fold in the frozen berries. {<— Top secret trick} Do not thaw the berries. You want them to be frozen! By keeping them frozen the berries don’t get as cooked and they retain their fresh flavor! Try it and you will never go back to using fresh. What I like to do is buy the berries fresh, and in season at the farmers market, and then freeze them myself! My mother in law also shared a little trick too… she tosses the berries in flour before adding them to the batter and that keeps  them from turning the batter blue! Cook in the oven for 30 minutes at 350°F! Enjoy!


Heather Reese
the authorHeather Reese
Heather Delaney Reese is the storyteller and photographer behind the lifestyle and family travel blog, It's a Lovely Life®! For the past decade, she has vacationed over 150 days a year with her family. She is a vegan, and loves being by the water, spending time with her children, husband, 2 Shih Tzus and Cat.


  • Such a good idea to leave them frozen! I’ll have to try that next time I bake. And it looks like they turned out great! I hate when I get a blueberry muffin that doesn’t really have many blueberries or that has really small ones. Looks like yours is jam-packed, though 🙂

  • These do look like the best blueberry muffins in the world. Wow… I really want one now. <3

  • I’m drooling – can you send me some? haha. I would have never thought to use frozen blueberries but will have to try as soon as I can get some! Will picking them fresh and freezing work?!

  • I am making this as I type. 🙂 The batter tastes amazing for sure! Lol. I didn’t flour my blueberries because I know my kids will love having blue muffins. 😉 They smell heavenly and I can’t wait to take a bite! Thanks for the recipe!!!

  • Pingback: Chocolate chip, cream cheese & sour cream muffins!
  • I will definitely save this recipe – the addition of cream cheese catches my eye!! The frozen fruit tip is good to know – thank you! 🙂

  • These muffins look absolutely scrumptious; wish I had a few for my coffee tomorrow, lol.

  • Great muffins, they look awesome! Thanks for the recipe and the TIP too! Have a nice week.

  • I am so happy that I have some frozen blueberries! I know that they are dying to become a muffin!!

  • Thanks for the tip! I have never thought of using frozen blueberries before but I am certainly going to give it a go! Have a great weekend!

  • Hi Heather,
    Your Blueberry Muffins look awesome. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

  • Hi,
    These sound really good and I’m going to try them, just one question if you don’t mind: is 1/4 oil a 1/4 cup??
    Thanks for all the little tips.
    Best regards Margaret

  • These are beautiful! I can’t wait to try these with some fresh blueberries when they’re in season down here in just a few weeks.

  • love it! I love that you don’t thaw the blueberries either! I always have tons of frozen berries!

    Saw you at Bobbi’s Kozy Kitchen!

Comments are closed.