Sweets, Vegan Food

Giant Bakery-Style Blueberry Muffins (dairy-free, egg-free, vegan)


Today we are making a homemade version of a classic: Giant Bakery-Style Blueberry Muffins. If you have made some of my other muffin recipes, you might recognize this one! Keeping the same simple 8 pantry-staple ingredients, this recipe is sooo easy and turns out amazing every time!

I’m actually writing this post from our cottage in Prince Edward Island. I decided to whip up a batch of these muffins the other day while our extended family was here visiting and they were an absolute hit (they are all not vegan but they LOVED the muffins!) so I know that you will love this one too.

If you thought you needed a special tall muffin tin to make those giant muffins they have in bakeries, don’t worry! You can actually make do with a regular muffin tin and some parchment paper!

How to Make Tall Muffin Liners out of Parchment Paper:

Basically, you just need enough space for the muffins to rise because we are filling up the cups verrrrrry full. But, by cutting a square of parchment paper and pressing it into a muffin cup, it doubles the height of the muffin cup so there is ample room for as much muffin as you want. If you’re confused on how to do this, I’ll link a how-to article here. Just make sure your squares of parchment paper are about 6 inch by 6 inch. That way you won’t have to worry about over flow :).

These muffins are also incredibly easy to make! The ingredients list is short, and only contains the absolute pantry basics that you likely have on hand anyway. So awesome! You are going to love these muffins, I guarantee it!

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Giant Bakery-Style Blueberry Muffins (dairy-free, egg-free, vegan)

  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 7 muffins 1x


Giant bakery-style vegan blueberry muffins made with simple ingredients in the comfort of your own kitchen.



  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup sugar (plus extra for sprinkling on top, if desired)
  • 1/4 tsp salt
  • 1 1/4 cups oat milk
  • 1/3 cup melted vegan butter, coconut oil or canola oil
  • 2 tsp vanilla extract
  • 1 cup blueberries


  1. Preheat oven to 425 F. Prepare muffin tin with 7 parchment paper muffin liners, as described above. I actually used a giant muffin tin at our cottage which made 6 (as you can see in the photo) so I didn’t need the parchment liners to help with height. However, if using a normal muffin tin, follow the steps above.
  2. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt until combined.
  3. Add the oat milk, melted vegan butter and vanilla extract and stir until just combined. Try not to over mix, only stir until there is no more dry ingredients hiding anywhere. Add the blueberries and gently mix them in until just combined.
  4. Divide all of the batter evenly between the 7 muffin cups (it is a few heaping tablespoons per muffin). They will seem extremely full! That is the point :). If desired, sprinkle tops with a pinch of sugar, this helps the top be slightly crispy/crackly when baked.
  5. Bake in preheated oven for 5 minutes. After 5 minutes, without opening the oven, reduce the temperature to 375 F and bake another 23 minutes, until golden brown on to0p and a toothpick inserted in the center comes out clean or with a few crumbs clinging to it.
  6. Remove from the oven and let cool in the muffin tin a few minutes, before removing and transferring to a wire rack to cool completely.


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