Vegan Cherry-Blueberry Muffins

Easy to make, wholegrain, egg-free, soft, and can be made gluten free. My favourite blueberry muffins ever, they last a few days if you keep them in a food container.

They don’t stick to the muffin tin, and take only 20 minutes to bake, wooow!

Vegan Cherry/Blueberry Muffins

You can use either cherries or blueberries or both. I have tried all 3 versions, and my favourite is cherry alone because cherries are a bit sour in my garden, I like the combination of sweet muffin with sour berries. But feel free to try other berries as well.
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast, Dessert, Snack
Servings 10


  • 250 gr wholegrain flour can be wheat flour, oat flour, rice flour
  • ½ tsp baking powder or baking soda
  • 100 gr melted coconut oil
  • 100 gr dark brown sugar, coconut sugar, muscovado sugar, or any other unrefined sugar You can also use maple syrup or any other healthy sweetener.
  • 2 tbsp chia or flaxseed to make the vegan egg replacement how to make 1 vegan egg replacement: 1 tbsp of flaxseed or chia, mixed with 3 tbsp of water. Mix and leave for 5 mins. This mixture replaces 1 egg in baking
  • 2 tsp organic vanilla
  • 100 gr plant-based milk
  • 200 gr of fresh or frozen blueberries and/or cherries
  • 100 gr walnuts (optional) put the walnuts in the bag and crush them into smaller pieces with hands or something heavy


  • Preheat the over to 240° C, it will ensure your muffins raise
  • Mix together in blender plant-based milk, egg replacement, coconut oil
  • Add sugar, vanilla and baking soda, and blend again
  • Add the flour and mix in well
  • Lastly, add the walnuts and blueberries and mix with hands, do not use blender, it will crash your berries and nuts
  • Fill muffin tins with the mixture and put in the oven for 20-25 minutes
  • Cool them down before serving
  • If you leave them overnight, make sure to cover your muffins with the lid or cotton towel
Keyword blueberry muffin, cherry muffin, muffins, vegan dessert