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 Time15 mins
Cook Time20 mins
Course: Breakfast, Dessert, Snack
Keyword: blueberry muffin, cherry muffin, muffins, vegan dessert
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