These vegan blueberry ginger muffins are soft, fluffy, and bursting with juicy blueberries, with a hint of warming ginger in every bite. They are easy to make in one bowl, ready in about 30 minutes, and perfectly sized for Vegan Lunch Boxes, afternoon tea, or a grab-and-go breakfast.
Fresh blueberries explode into little pockets of jammy fruit sweetness as they bake, while the ground ginger adds a gentle warmth that complements the berries without overpowering them. Whether you're Baking for Family or stocking the freezer with homemade treats, these dairy-free muffins are always a hit.
Also try my Strawberry Shake Muffins & Vegan Lemon Muffins.
At-a-Glance - Blueberry Ginger Muffins
⏲️ Ready in: 30 minutes
👪 Serves: 12
🍽 Calories: 206
🧾 Main ingredients: Blueberries, plain flour, caster sugar, cornflour (corn starch), ground ginger, baking powder, oat milk (or your regular milk), mild oil, vinegar
👩🏻🍳 Suitable for: Vegan, plant-based, dairy-free, egg-free, vegetarian
❄️ Freezer-Friendly
These cute little fruity muffins are not too sweet, but the perfect size for a snack and can be made ahead and frozen.
Summarise & save this recipe:
⭐ Why you will Love these Muffins
- Soft & fluffy texture
- One-bowl recipe with minimal washing up
- Packed with juicy blueberries
- A gentle hint of warming ginger
- Perfect for lunch boxes and picnics
- Great for a quick breakfast
- Easy enough for beginner bakes or kids to make
- Small and not too sweet
Jump to:
- At-a-Glance - Blueberry Ginger Muffins
- ⭐ Why you will Love these Muffins
- 📋 What You'll Need to Make These Dairy-Free Muffins
- 🥄 Why add Ginger to Blueberry Muffins?
- 💭 Fresh Vs Frozen Blueberries
- 👩🏻🍳 How to Make Vegan Blueberry Ginger Muffins
- 💭 How to prevent the blueberries sinking?
- 💭 FAQs
- ⭐ Sign up for a free recipe sent to your inbox every morning
- 📖 Recipe
- 💬 Comments
📋 What You'll Need to Make These Dairy-Free Muffins
These plant-based blueberry muffins are made with a few simple ingredients you probably already have.
Scroll down for the full recipe and method in the recipe card.
- Blueberries - I use fresh blueberries, but you can use frozen blueberries, but the muffins will be more moist
- Vinegar - you can add white wine vinegar, apple cider vinegar or lemon juice to turn the milk into buttermilk
- Oat milk - I use oat milk, but you can use your regular milk
- Flour - you need plain flour or all-purpose flour for this recipe
- Ground ginger - if you don't like ginger, you can sub it with ground cinnamon
I really hope you try these super little muffins; they are just so good and so quick to make.
🥄 Why add Ginger to Blueberry Muffins?
- Adds warmth without being spicy
- Balances the sweetness of the blueberries
- Gives the muffins a more interesting flavour
- Works particularly well with the oat milk
💭 Fresh Vs Frozen Blueberries
I usually add fresh blueberries to these muffins, but you can add frozen blueberries; here are some differences to be aware of.
Frozen blueberries
- No need to thaw them first; just add them to the batter
- They may slightly increase the bake time
- Frozen berries can tint the batter purple
👩🏻🍳 How to Make Vegan Blueberry Ginger Muffins
These step-by-step photos will show you how easy these little muffins are to make. Scroll down for the recipe card with the full ingredient list and method.
- Step 1: In a mixing bowl, add the milk and vinegar and set aside for a few minutes while you preheat the oven and add paper muffin cases to a 12-hole or 2 x 6-hole muffin trays.
- Step 2: Now the buttermilk has had time to thicken, it's time to add the oil. Make sure you choose a mild oil like a vegetable oil or a mild, light coloured olive oil.
- Step 3: Next, add the ginger, cornflour (corn starch), sugar and flour to the mixing bowl. You can pre-mix it or just add it, the recipe is quite forgiving.
- Step 4: Toss the washed blueberries in a little flour before adding them to the mixing bowl, it will help prevent them sinking.
- Step 5: Now you can add the blueberries to the mixing bowl too.
- Step 6: Fold together until just combined, don't overmix and don't worry about a few wee lumps of flour.
- Step 7: Spoon the batter into the muffin cases until almost full, but not quite. I use an ice cream scoop for this.
- Step 8: Bake until lightly golden and baked through, leave to cool in the tin for a few minutes, then move to a cooling rack.
Jac's Top Tip
💭 How to prevent the blueberries sinking?
Toss the blueberries in the flour mixture before adding the wet ingredients, and the layer of flour that clings to the blueberries will stop them sinking as they bake.
💭 FAQs
Probably because they weren't coated in flour or the batter was too thin.
Usually muffins turn out dense if the batter is overmixed or the baking powder is old or out-of-date.
They are either overbaked, the oven is too hot or you added too much flour.
The ginger is a subtle background flavour, you can add a little more or top the muffins with ginger-flavoured icing for more of a ginger flavour.
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📖 Recipe
Vegan Blueberry Ginger Muffins
Ingredients
- 350 ml oat milk
- 1 teaspoon vinegar
- 5 tablespoon vegetable oil
- 125 g caster sugar
- pinch salt
- 1 teaspoon ground ginger
- 300 g plain flour
- 1 tablespoon cornflour
- 2 teaspoon baking powder
- 150 g fresh blueberries
Instructions
- Preheat your oven to 180c/160c fan/350f/gas mark 4.
- Fill a 12 hole muffin tray with muffin or cupcake cases.
- Pour milk into a mixing bowl, add the vinegar and stir. Leave for a few minutes.
- Add the oil to the milk and stir.
- Add the sugar, salt and ginger to the milk, then add the flour, cornstarch and baking powder.
- Fold to mix (as little as possible), then scoop into the cupcake or muffin cases.
- Bake for 20-25 minutes until risen and baked through. Use a skewer to see if they are ready.
- Remove from the oven, leaving the muffins in the tray for a few minutes, before moving them to a baking rack to cool completely.
- Enjoy!
Notes
- Use a skewer or toothpick to see if they are ready. Insert it into a muffin, if it comes out clean they are ready, if there is batter on it they need a little longer.
- The muffins can be kept in an airtight container for 3 days. If you pop the box in the fridge when they are cool, you will get another couple of days out of them.
- The muffins can be frozen in a freezer bag for up to 3 months. Defrost at room temperature.
Nutrition
Reference: BBC Good Food - The Health Benefits of Blueberries
Carolyn says
These look so simple and perfect for my daughters lunch bag. going to make them now, I have everything i need.
Jacqueline Meldrum says
Oh yes these blueberry muffins are perfect for school lunchboxes. I hope she enjoys them.
Jacqueline Meldrum says
oh yes it works so well!
Jacqueline Meldrum says
Oh do, they are super light and fluffy.
Jacqueline Meldrum says
ait works so well together and yes oatcflour is great for baking.
Jill says
So light and fluffy and I love how the blueberries burst inside. Jill x
Jacqueline Meldrum says
Me too they just explode into a jammy flavour pocket. So good. Nice for breakfast too.