Vegan Blueberry Muffin Cupcakes
Tender vegan cupcakes with tiny blueberries, ready in about 43 minutes with a swirl of vanilla frosting.
Last updated: September 22, 2026
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened plant milk (soy or oat)
- 1 tbsp apple cider vinegar
- 1/3 cup neutral vegetable oil
- 1 tsp vanilla extract
- 3/4 cup small wild blueberries, fresh or frozen (not thawed)
- 1 tbsp flour, for tossing blueberries
- 1/2 cup vegan butter, softened, for frosting
- 1 3/4 cups powdered sugar, for frosting
- 1 tsp vanilla extract, for frosting
- 1 to 2 tbsp plant milk, for frosting
Instructions
Preheat oven to 350°F and line a muffin pan with 12 paper liners.
Whisk plant milk and apple cider vinegar in a bowl. Let it sit 5 minutes to curdle into vegan buttermilk.
In a large bowl, whisk flour, both sugars, baking powder, baking soda, and salt.
Add the buttermilk mix, oil, and vanilla to the dry ingredients. Stir gently until just combined, some small lumps are fine.
Toss the blueberries with 1 tablespoon of flour, then fold them into the batter with a few gentle strokes.
Divide batter evenly among the liners, filling each about two thirds full.
Bake for 16 to 18 minutes, until a toothpick comes out clean. Let cupcakes cool in the pan for 5 minutes, then move to a wire rack.
Once cupcakes are fully cool, beat vegan butter until smooth, then add powdered sugar, vanilla, and plant milk. Beat until fluffy.
Pipe or spread the vanilla frosting in a swirl on each cooled cupcake.
Pro Tips
- • Use small wild blueberries instead of large ones. Big berries burst and turn the crumb purple.
- • Do not thaw frozen blueberries before folding them in, this keeps the batter from turning grey.
- • Stir the batter as little as possible once the wet and dry ingredients meet. Overmixing makes tough cupcakes.
- • Chill the frosting for 10 minutes if your kitchen is warm, it pipes a cleaner swirl that way.
Recipe Details
Timing
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Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These cupcakes bring muffin comfort and cupcake fun together in one bake. Keep the batter light, use small berries, and let the vanilla swirl finish the job.
Frequently Asked Questions
Can I use regular blueberries instead of small wild ones?
Yes, but chop large blueberries in half first. Whole big berries release too much juice and can turn the batter blue or grey.
Why did my blueberries sink to the bottom of the cupcake?
This happens when berries are not tossed in flour first. The flour coating helps them grip the batter and stay spread through the cupcake.
Can I make this recipe gluten free?
Swap in a 1 to 1 gluten free flour blend with xanthan gum. The texture will be slightly denser but the flavor stays close to the original.
How long do these cupcakes stay fresh?
Store unfrosted cupcakes at room temperature for 2 days in a sealed container. Frosted cupcakes keep 3 days in the fridge, let them sit out 20 minutes before serving.
