Enjoy the best of both worlds with these Vegan Blueberry Muffin Bagels! This easy, no-yeast recipe creates a wonderfully soft and chewy bagel with a tender crumb, bursting with juicy blueberries. They taste just like a blueberry muffin in bagel form, perfect for a quick breakfast or a satisfying brunch.
This easy bagel, blueberry recipe comes together in about 45 minutes and serves 6. It's perfect for year-round cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. Every step is tested and the ingredients are easy to find — no fancy substitutes, no animal products, just bold vegan flavor.
Prep
20 min
Cook
25 min
Servings
6
Difficulty
Easy
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Ingredients
- 2 cups (250 g) Bread flour, plus more for dusting
- 1 cup (240 g) Unsweetened plain plant-based Greek-style yogurt
- 1 cup (150 g) Fresh or frozen blueberries
- 1/4 cup (60 ml) Unsweetened plant-based milk (e.g., soy or almond)
- 1 tsp Apple cider vinegar or lemon juice
- 1 tsp Baking powder
- 1/4 tsp Fine sea salt
- 1 tbsp Melted vegan butter or plant milk, for brushing (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
In a small bowl or cup, combine the 1/4 cup of plant-based milk and 1 tsp of apple cider vinegar or lemon juice. Set aside for 5 minutes to curdle. This creates a vegan 'buttermilk'.
- 3
In a large mixing bowl, whisk together the bread flour, baking powder, and salt.
- 4
Add the plant-based Greek-style yogurt and the vegan buttermilk to the dry ingredients. Mix with a spatula until a shaggy dough begins to form.
- 5
Gently fold in the blueberries, being careful not to crush them too much.
- 6
Turn the dough out onto a lightly floured surface. Knead for 1-2 minutes until it comes together into a smooth ball. If the dough is very sticky, add a little more flour, 1 tablespoon at a time, but avoid adding too much.
- 7
Divide the dough into 6 equal portions. Roll each portion into a ball, then poke a hole through the center with your finger. Gently stretch the dough to form a 1-inch hole, creating a bagel shape.
- 8
Place the shaped bagels on the prepared baking sheet. If desired, brush the tops with melted vegan butter or a little plant milk for a golden finish.
- 9
Bake for 20-25 minutes, or until the bagels are puffed up and lightly golden. For a more browned, crusty top, switch the oven to broil and cook for an additional 2-3 minutes, watching very carefully to prevent burning.
- 10
Let the bagels cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve plain, toasted, or with your favorite vegan cream cheese.
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Chef's notes
*For a richer dough, you can omit the vegan buttermilk and use another 1/2 to 1 cup of plant-based Greek yogurt, as the user suggested. Add it gradually until the dough comes together. *Be gentle when kneading to avoid bursting all the blueberries. *These bagels are best enjoyed fresh on the day they are made. Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Per serving (estimated)
- fat
- 2 g
- carbs
- 38 g
- fiber
- 2 g
- sugar
- 5 g
- sodium
- 165 mg
- protein
- 8 g
- calories
- 203
Frequently asked questions
Can I use all-purpose flour instead of bread flour?+
Yes, you can, but bread flour has a higher protein content which gives the bagels a chewier texture. All-purpose flour will result in a slightly softer, more muffin-like bagel.
Do I need to boil these bagels?+
No. This is a quick bagel-style recipe that skips the traditional boiling step. The result is a softer, more bread-like texture than a classic boiled bagel.
Can I use frozen blueberries?+
Yes, you can use frozen blueberries. Do not thaw them before adding them to the dough to prevent the dough from turning purple. You may need to add an extra minute or two to the baking time.
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