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Vegan Blueberry Muffins

Recipe photo courtesy of Lennart Weibull

Coconut oil, which is solid at room temperature, adds a mild sweetness; vegetable oil can also be used.

Source: Martha Stewart Living, September 2016
Total Time Prep Yield



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How would you rate this recipe?
  • gigisantamonica
    28 DEC, 2018
    I swapped orange juice for soy milk, sea salt for kosher salt, and cranberries for blueberries. Everything in the same amounts except 1/3 cup more sugar and 1.5 cups of cranberries, which were not fresh. By accident, I boiled the cranberries partially and let them cool before mixing them (I might have been able to have put them in without ever cooking them?) The muffins are suprisingly moist and tasty.
  • tookiebarr
    22 MAY, 2018
    I followed the recipe but just used whole wheat flour and it was really good! I would use this recipe everytime I make blueberry muffins! Thanks martha!
  • taraevans8824457
    3 MAR, 2018
    The whole family loved this recipe! The only thing I changed is I swapped applesauce for the banana and they turned out great. We will definitely be making these regularly.
  • leesterineyaho
    22 JAN, 2018
    These are great. Easy and delicious.
  • MS11369541
    24 JAN, 2017
    I've made these muffins a few times and they are delicious. They're a little fragile right out of the oven but firm up on cooling. They must be fairly healthy since they're vegan but it would be great to have nutritional information. Husband really likes them so will be making often.

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