Home » Recipes » Baking » Bakery-Style Blueberry Muffins (vegan, eggless)

Bakery-Style Blueberry Muffins (vegan, eggless)

Updated May 16, 2022
An easy and healthy recipe for bakery-style blueberry muffins! These tasty muffins are vegan, eggless, and made with just 7 ingredients.
Total Time 35 mins
Jump to Recipe Print Recipe
Vegan Bakery-Style Blueberry Muffins

I was going to share a savoury recipe with you guys today, but then I remembered muffins are a thing. How I neglected their existence in the first place, I have no idea, but I do hope the muffin population forgives me. Considering I am largely responsible for depleting said population, they probably won’t, but oh well.

Vegan Bakery-Style Blueberry Muffins

Muffins have always brought me joy. Don’t get me wrong, I love cupcakes as much as the next person, but muffins are healthier, easier, and cosier than their icing topped counterparts. That’s three ticks for me!

One time when I visited Canada as a child, we went to a food court bakery and ate a blueberry muffin. Let me tell you, it was HUGE. Between myself, my mum and my sister, we still had some leftover! I think this was when I realised North Americans really do ‘go big or go home’. These homemade bakery-style blueberry muffins are more British-portion sized, but they still have that deliciously fluffy interior, and classic bakery-style taste. They are also vegan, eggless, and made with just 7 ingredients!

Vegan Bakery-Style Blueberry Muffins

what ingredients are in these bakery-style blueberry muffins?

  • Self-raising flour and baking powder. For that fluffy interior we all know and love. Let’s be honest, these muffins are basically edible pillows.
  • Sugar. I used caster sugar which is not the healthiest type of sugar, but I’m pretty sure it’s what they use in the bakeries. Feel free to sub in date or coconut sugar if you want to make them naturally sweetened!
  • Sunflower Oil. Oil is the traditional fat of choice in muffins, and it’s what gives muffins their characteristic taste and texture.
  • Soy milk
  • Flax eggs. Okay, now we are getting on to the exciting ingredients! For those unfamiliar with the term ‘flax egg’, it is 1 tbsp ground flaxseed mixed with 2.5 tbsp water, which when left to rest, forms a gel-like substance called mucilage. A flax egg has similar consistency to a chicken’s egg, and acts as a binding agent in this recipe. How cool is that?
  • Blueberries. It wouldn’t be a blueberry muffin recipe without blueberries, right? I used frozen blueberries in this recipe (hence the dreamy purple batter swirl pic) but you could sub fresh if that’s what you have on hand – I won’t judge.

And that’s all you need! Just 7 simple ingredients, plus a pinch of salt to bring out all the flavours. (Anyone else obsessed with adding a pinch of salt into sweet dishes? Exhibit A: caramelised banana oatmeal.)

Vegan Bakery-Style Blueberry Muffins

If you try this recipe, make sure to tag me on Instagram @shivanilf. I love to see all your creations! You can also keep updated with me on Facebook and Pinterest. I hope to see you there!

Shivani xo

More berry recipes:

Vegan Bakery-Style Blueberry Muffins
Vegan Bakery-Style Blueberry Muffins
Print Recipe
5 from 2 votes

Bakery-Style Blueberry Muffins (vegan, eggless)

An easy and healthy recipe for bakery-style blueberry muffins! These tasty muffins are vegan, eggless, and made with just 7 ingredients.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American, baking, vegan
Calories: 355kcal
Author: Shivani Raja


  • 2 tablespoons Ground Flaxseed
  • 5 tablespoons Water
  • 200 grams Self-Raising Flour
  • 1/2 teaspoon Baking Powder
  • 100 grams Caster Sugar
  • pinch Salt
  • 100 ml Sunflower Oil
  • 100 ml Soy Milk
  • 100 grams Frozen Blueberries or fresh


  • Preheat the oven to 180 degrees fan. Line a muffin tin with 6-9 cases (depending on how big you would like the muffins to be)
  • In a small bowl, mix the ground flaxseed and water. Set aside.
  • In a large mixing bowl, stir together the flour, baking powder, salt, and sugar. Make a well in the centre and pour in the oil, soy milk, and the flax eggs. Stir gently to combine.
  • Add the blueberries and stir until evenly distributed. Divide the mixture between the cases. (For larger muffins with a ‘muffin top’, fill 6 cases all the way to the top. For slightly smaller muffins, fill 9 cases 2/3 of the way).
  • Bake for 18-22 minutes until golden. Leave to cool in the tin for a few minutes before serving warm. 

Did you make this recipe?

Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!

Digiprove sealCopyright secured by Digiprove © 2019 Shivani Raja

Let's get social!

Follow me to keep updated with all things SLF!

Subscribe for more

8 thoughts on “Bakery-Style Blueberry Muffins (vegan, eggless)”

  1. These are delicious, my family loved them! I made the recipe and a half and got 12 perfect sized muffins 🙂 thank you!

Leave a Comment

Your email address will not be published.


Free Smoothie eBook!


Subscribe to download your free smoothie ebook featuring a recipe for every day of the week!