Vegan Blueberry Chia Muffins

This post may contain affiliate links. Please read our disclosure policy.

With an incredibly light and fluffy crumb, these vegan blueberry chia muffins can be made with fresh or frozen berries. They have a touch of lemon zest.

Vegan Blueberry Chia Muffins

My freezer is stocked with frozen fruit.

Berries take up the most of the real estate in one of the skinny compartments of our side-by-side.

That stash includes raspberries and blackberries, but blueberries are always the space hog.

Vegan blueberry muffins with chia seeds

Pretty much every morning I wake up and make a blueberry smoothie with spinach, chia seeds, peanut butter powder and coconut water.

My smoothie routine has been going strong for the last few years.

Before that, I never thought I could be full from drinking my breakfast, but a big glass of this combination of fruit, greens and protein does the trick.

Blueberry muffin batter portioned into muffin pan

Besides smoothies, I use these berries for baking.

When you want fruit to swirl and beautifully stain a cake, frozen berries work best.

I even did an experiment with fresh vs. frozen making my raspberry buttermilk cake both ways.

Vegan Blueberry Chia Muffins

On weekends I like something else to go along with my smoothie. Muffins are such an easy thing to bake, and they are just the right size.

During the fall, I love making vegan apple cinnamon muffins. They come out so incredibly light and fluffy that you would never guess they don’t have eggs in them.

Since we are nearing the start of berry season, I have come up with a spring/summer version—vegan blueberry chia muffins.

It’s probably obvious that these muffins are inspired by my go-to smoothie.

Vegan blueberry muffins on a wire rack

How To Make Vegan Blueberry Chia Muffins

To start, I combine the flour, baking powder, salt and all the sugar, except 1 tablespoon, in a large bowl.

In a separate smaller bowl, I whisk together oil, oat milk, cider vinegar and vanilla extract.

Then I carefully stir the wet ingredients into the dry ingredients.

When there is only a little flour that’s still visible in the bowl, I fold in lemon zest, chia seeds and blueberries.

I like to think of chia seeds as a superfood version of poppy seeds, a classic muffin addition.

Stir together the muffin batter in a bowl

To finish, I spoon the batter into the muffin cups and sprinkle the tops with the remaining sugar.

They rise and turn golden brown as they bake.

When I take the pan out of the oven, I always see that many of the berries have burst leaving lots color on these vegan blueberry chia muffins.

I store a couple of the muffins in a container on the counter and freeze the rest.

You can defrost the muffins in 10 minutes in a 300 degree F oven.

Vegan Blueberry Chia Muffins
Want to save this recipe?
Enter your email below, and I’ll send it to your inbox. Plus enjoy recipes and cooking inspiration each week.
Please enable JavaScript in your browser to complete this form.

Vegan Blueberry Chia Muffins

No ratings yet
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 12 muffins
With an incredibly light and fluffy crumb, these vegan blueberry chia muffins can be made with fresh or frozen berries. They have a touch of lemon zest.


  • 2-2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup granulated sugar
  • 3/4 cup plus 2 tablespoons vegetable oil
  • 1-1/2 cups oat milk
  • 2 tablespoons cider vinegar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/3 cup chia seeds
  • 2 cups fresh or frozen blueberries


  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  • In a large bowl, combine the flour, baking powder, salt and 3/4 cups plus 2 tablespoons sugar.
  • In a separate bowl, whisk together the oil, milk, cider vinegar and vanilla extract. Fold the wet ingredients into the dry ingredients until just combined followed by lemon zest, chia seeds and blueberries.
  • Transfer the batter to the prepared pan. Sprinkle the tops of the muffins with the remaining sugar. Bake for 25-30 minutes until the tops are golden brown and they spring back when lightly pressed in the middle.
  • Cool the muffins on a wire rack for 20 minutes before removing them from the pan.
  • Store in an airtight container for up to 2 days. You can freeze the muffins and reheat in a 300 degree F oven for 10 minutes.


Adapted from Flour, Too by Joanne Chang


Calories: 357kcal | Carbohydrates: 47g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 281mg | Potassium: 86mg | Fiber: 3g | Sugar: 22g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Quick Breads & Muffins
Cuisine: American
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

Author photo

Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating