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With a tender crumb and a sparkling sugar crust, these really are the best skinny vegan blueberry muffins! You can’t tell that they have been lightened up and they are super easy to make.

What makes these blueberry muffins so good? These muffins are sweet, tender, moist, bursting with blueberries, and have a crunchy sugar topping.

What makes them perfection? Not only do they taste amazing, but they have half the fat and sugar of traditional muffin recipes. And they are super easy to make with easy to find ingredients.

So what do you need?

Skinny Vegan Blueberry Muffin Ingredients

For Skinny Vegan Blueberry Muffins, you will need the following ingredients:

•  All Purpose Flour– You can use whole wheat pastry flour if you prefer.
• Canola Oil– Melted coconut oil will work as well.
• Non-Dairy Yogurt– I use So Delicious Unsweetened Coconut Yogurt, but you can use any unsweetened yogurt.
• Brown Sugar– Just a bit of brown sugar sweetens the muffins, while keeping them moist.
• Truvia Baking Blend– I was so happy to see that the official Truvia website states that Truvia Baking Blend contains no animal products. If you do not have Truvia, you can substitute twice as much granulated sugar (or less to your liking). Or if you want to keep the sugar low, you can use 1/3 cup of granulated sugar and 2 tsp of Stevia (from the Sweetleaf Stevia Shaker Bottle).
• Baking Soda– I like to use just a bit of baking soda in combination with baking powder since we are omitting eggs.
• Baking Powder– Baking powder helps to give the muffins a lovely rise.
• Vanilla Extract– Pure vanilla extract is best.
• Salt– Just a touch of salt enhances the flavor of the muffins, so don’t forget to add it.
• Almond Milk-  I use unsweetened almond milk. Although any unsweetened non-dairy milk will do.
• Blueberries– Fresh is best, but frozen will work too.
• Turbinado Sugar– Sugar in the raw is great for sprinkling on top of baked goods, such as muffins. It gives a sparkly sheen and a sweet crunch.

So gather your ingredients and let’s get into the recipe!

How to Make Skinny Vegan Blueberry Muffins

These muffins are so easy to make. Just follow these instructions:

• Preheat the oven and prep your muffin tins. Preheat the oven to 375°F. Line a standard 12 cup muffin tin with paper liners and spray the liners with non-stick spray.
• Mix the dry ingredients. Whisk together the flour, baking soda, baking powder, and salt in a large bowl.
• Mix the wet ingredients (separately). In a medium size bowl, whisk the canola oil together with the non-dairy yogurt, almond milk, brown sugar, Truvia Baking Blend, and vanilla until smooth.
• Add wet to dry. Add the wet mixture to the dry mixture and mix with a large spoon until just incorporated. Don’t over mix. Fold in the blueberries.

• Fill the muffin tin. Distribute the batter evenly among the 12 muffin cups (a cookie scoop works well for this). Sprinkle the tops with turbinado (raw sugar).

• Bake. Bake the muffins in the center of the oven for 20-24 minutes (22 is perfect for me).

• Cool. Allow the muffins to cool for 3-4 minutes before removing them from the muffin tin to cool completely. Muffins taste best after resting for a couple hours (if you can wait 😉 ).

Tips and Serving

• If you have trouble with your blueberries sinking to the bottom, you can toss them in a bit of flour before incorporating them in the batter.
• Aluminum muffins pans work the best for muffins as they heat up fast and cook evenly. I use and love these Wilton 6 Cup muffin pans. And I line them with paper liners.
• These muffins taste best once they have completely cooled.
• Vegan Blueberry Muffins are best eaten the same day, although they will stay fresh covered at room temperature for up to 4 days.

Have a love for muffins? Check out these chocolate chunk cherry muffins– so delicious!

As always, please let me know how you like this recipe in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to give this recipe a try. 🙂

Happy Eating!

Crystal