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Vegan cranberry blueberry muffins cooling on a wire rack

Easy Vegan Cranberry Blueberry Muffins

Tangy cranberries and sweet blueberries with crunchy pecans make the perfect muffins for a busy weekday or a leisurely weekend brunch. 
5 from 2 votes
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Course: Breakfast, Brunch
Cuisine: American
Diet: Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 Muffins
Calories: 165kcal
Author: Linda & Alex
Cost: $8


  • 1 Stand Mixer
  • 1 muffin tin
  • 1 Oven


  • ½ cup chopped toasted pecans
  • ¾ cup chopped fresh cranberries see note
  • ¾ cup fresh blueberries see note
  • 1 tablespoon ground flax seed plus 2 tablespoon (30 ml) hot water, whisked until creamy


  • 1 ½ cups all-purpose flour
  • ½ cup oat flour
  • ¼ cup sugar
  • 3 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground sea salt
  • teaspoon ground ginger


  • 1 ½ cups unsweetened almond milk or any plant-based milk
  • 3 tablespoon juice from and orange
  • Zest from half and orange
  • 2 tablespoon melted coconut oil
  • 1 teaspoon pure vanilla extract


  • Cinnamon sugar optional


  • Preheat oven to 385°F (196°C) and grease and flour a muffin pan or a 9-inch (22 cm) pan, any shape.
  • Chop the pecans and toast in the oven for about 5 to 8 minutes. Watch them carefully so they don’t burn.
  • In a large mixing bowl, whisk the dry ingredients until well combined.
  • In a medium bowl, whisk the wet ingredients until smooth and creamy. Us a small immersion blender to get the best results.
  • Make a well in the center of the flour mixture and add the wet ingredients. Fold the wet and dry ingredients until almost combined. Add the nuts and cranberries and fold. Add the blueberries and gently fold until combined. Fill the muffin tins ¾ of the way full and sprinkle the tops with cinnamon sugar.
  • Bake for 15 minutes or until a wooden toothpick comes out clean when inserted in the center. If you make a coffee cake, bake for 25 minutes, or until a toothpick comes out clean when inserted in the center. Let cool for 15 minutes before cutting if you make the coffee cake.


For best results use fresh cranberries and blueberries. Frozen fruit will make the batter wet and we can't guarantee the outcome. 
Store covered for up to 4 days. 
Freeze in a freezer safe container for up to 2 months.
Nutrition Disclaimer


Serving: 2oz | Calories: 165kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 92mg | Potassium: 184mg | Fiber: 2g | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 1mg
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