Soy-Free Vegan Blueberry Muffins

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Delicious soy-free vegan blueberry muffins? Yep, it’s totally possible!

Vegan Blueberry Muffins - Delicious soy-free vegan blueberry muffins? Yep, it's totally possible!

OK, bear with me, y’all.

I’m not vegan. I’m not even vegetarian, although I’m trying to have more of my meals be meatless. And hey, I have friends who are vegan, so I figure I need to learn how to cook foods they can enjoy too.

These muffins came into being because it was my turn to bring treats for one of our training sessions at work. I wanted to make a muffin that was not only vegan, but could be made using ingredients I already had in my house, which meant no soy substitutes. I already knew to use coconut oil for the butter, flax and water for the egg, but what about the milk? I put the call out on Twitter for a soy-free, vegan muffin recipe and got a lot of great responses, but most of them were also for gluten-free muffins or recipes that used other alternative milks like almond milk.

Finally, one friend told me he often uses flax and water to substitute for milk. Awesome! Since I already was planning to use this combo it was the perfect solution. Because the substitution is thicker than milk, I was a bit worried about how these would turn out — often vegan muffins are flat and dry — but they were fantastic!

Vegan Blueberry Muffins - These tender vegan blueberry muffins are also soy-free!

The muffins taste best right after they come out of the oven, of course, but they hold up fairly well for a few days if stored in an air-tight container. Looking at these the flax is obvious, but they don’t taste like OMG flax!, unlike a certain frozen waffle I’ve had before. Plus my kid happily ate them, and that automatically makes it a win!

You can make these even more healthy by swapping in white whole-wheat flour, but keep in mind that additional liquid might be needed.

Vegan Blueberry Muffins - These blueberry muffins are both vegan and soy-free!

You can see in my original photo, above, that I created the recipe with regular blueberries. You can use standard blueberries if you like, but the smaller wild blueberries are my recommendation now. They distribute more evenly within the batter, helping to create a tender texture.

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Soy-free Vegan Blueberry Muffins on Stetted

Soy-Free Vegan Blueberry Muffins

Vegan blueberry muffins without soy
Author : Megan Myers
5 from 3 votes
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Calories 150 kcal


  • 3/4 cup water
  • 1/2 cup flax meal
  • 1/2 cup sugar
  • 1/2 cup coconut oil
  • 1 1/2 cups plus 1 tablespoon flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups wild blueberries


  • Preheat oven to 350°F and line a 12-cup muffin tin with papers, or grease with canola oil spray.
  • In a large bowl, whisk together water and flax meal and let rest for about 5 minutes to thicken. Add sugar and coconut oil and whisk to combine.
  • In another bowl, stir together flour, baking soda, baking powder, cinnamon, and salt, then add to wet ingredients.
  • Toss the berries in 1 tablespoon flour and mix into batter.
  • Bake for 18 minutes, or until toothpick inserted in center comes out clean.


Calories: 150 kcalCarbohydrates: 13 gProtein: 1 gFat: 11 gSaturated Fat: 8 gSodium: 236 mgFiber: 2 gSugar: 8 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

This post was updated March 13, 2015

Disclaimer: I was sent the coconut oil I used in this recipe from Tropical Traditions. I was under no obligation to post reviews or recipes using this product.


About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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  1. A perfect recipe for what we’ve got hanging around, lots of blueberries and, surprisingly, coconut oil. Thanks for a healthy twist on a classic muffin.

    Now, if only both my boys appreciated blueberries in the same way. Sigh.

    1. Thanks Aimee!
      My son hated blueberries for a long time and apparently changed his mind about six months ago. He won’t gobble them up like he does with every other fruit, but I’ll take what I can get!

  2. Sorry I missed this tweet! I would have @ed you.

    I’m not vegan either, but I love using So Delicious (coconut-based milk) as a substitute in my baking…and most other things too, like coffee. Heck, I think it’s better than real milk, and it’s vegan and it lasts a lot longer than milk in the fridge.

    AND! Vegan Cupcakes Take Over the World is a really good recipe book with lots of recipes for delicious and beautiful cupcakes. Some of the recipes call for a soy ingredients (mostly yogurt), but you can find other substitutes for that.

  3. Hi! Beautiful recipe!! How could you substitute flour for coconut flour? How you said more liquid is required and I think with coconut flour you need approximately 1/3 of the original amount of “normal” flour. Your help would be great! Thank you!

    1. Hi Clari, I haven’t baked with coconut flour at all. I suspect you’d need a few other changes, but I am unfamiliar with how coconut flour reacts in baking. I’m sorry I can’t help!