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Vegan Whole Wheat Blueberry Muffins
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A couple of days back I stumbled upon blueberry muffin recipe using maple syrup instead of sugar. It also used a considerable quantity of whole wheat flour and ground flax seed. I decided to incorporate some of these changes in the already popular vegan blueberry muffins I have in this blog and I was very pleased with the result and decided to share it with you all.
If you have tried the original vegan blueberry muffins I have here, I’m pretty sure that you are going to love this one too because taste wise and texture wise it is pretty much the same but this new version is healthier than the old one. Now who wouldn’t love this! I used whole wheat pastry flour instead of a combination of whole wheat flour and all purpose flour. Since I have baked quite a lot with whole wheat pastry flour we didn’t miss the white flour in the recipe. The pastry flour gave a nice texture and nutty flavor to the soft and delicate muffins. It wasn’t too sweet either. Just perfect.
| Vegan Whole Wheat Blueberry Muffins Recipe |
- 1/4 cup Ground Flaxseed
- 1 and 3/4 cups Whole Wheat Pastry Flour
- 1 and 1/2 teaspoons Baking Soda
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 cup Almond Milk
- 1 tablespoon Apple Cider Vinegar
- 1/4 cup Vegetable Oil
- 1/2 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 2 teaspoons Orange Zest
- 1 and 1/2 cups Blueberries (fresh or frozen)
- As needed Sugar for sprinkling on muffin tops (optional)
- Preheat oven to 375F/190C for 15 minutes. Line a muffin tin with paper liners and grease it well with non stick cooking spray.
- Mix together the almond milk and vinegar; set aside.
- In a large bowl combine together the ground flax seed, flour, baking soda, cinnamon and salt.
- In a medium bowl, whisk together the maple syrup, oil, milk mixture, vanilla extract and orange zest.
- Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just moistened. Fold in blueberries.
- Scoop the batter into the prepared muffin cups; about 3 tablespoons in each. Sprinkle the tops with sugar.
- Bake the muffins until the tops are golden brown and a toothpick inserted in the center of the muffins comes out clean which is about 15-20 minutes. I took out mine after 17 minutes.
- Transfer the tin to a cooling rack and leave it there for 5 minutes. Then remove the muffins out of the tin and let it cool completely.
- If you are not able to find whole wheat pastry flour, then you can use 1 cup of whole wheat flour and 3/4th cup of all purpose flour as mentioned in the original recipe.
- If using frozen blueberries, do no thaw it because it will bleed.
- I guess you could use any non dairy milk instead of almond milk.
- If you are a spice fan you can use up to a teaspoon of cinnamon.
- Since we prefer mildly sweet treats, I did not sprinkle sugar on top of the muffins.
Note: I’m happy to inform you all that EgglessCooking.com turned 3 on March 15th 2011. It’s just 3 years since I started this blog but for some reason I feel that I have been blogging much longer than that. I don’t know if its a good feeling or not. I take this opportunity to thank all my readers for all the support and love you have given me over these years. The emails and feedback I get from you is the sole motivation which keeps me going. A special thanks to my husband too who is tirelessly working to make this blog better in every aspect. We have a lot of things planned to make it more user friendly. So we are open to any constructive suggestions. Please send us an email.
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Can we use regular milk instead of almond milk?
Yes you could K. The idea of mixing vinegar with non-dairy milk is a vegan substitution for buttermilk. So I’m wondering if you could straightaway add 1 cup of buttermilk instead.
Muffins looks super fluffy and gorgeous..
Congrats Madhu, for completing 3 years of blogging. Wishing you many more. Muffins looks delicious and liked this healthy version.
Thanks Jayasree.
The muffins look soo soft and airy can’t believe they are vegan
Congrats Madhu, for completing 3 years of successful blogging.
Really your blog is awesome, i can’t say in words how much i like
your blog.
Can we use whole whear flour instead of whole wheat pastry
flour. Actually what is the difference between those 2 flours.
Always i made cakes with all purspose flour.
I have a request to u. Can you post some Indian version of
of pastries of any flavour.
Thanks Jayasree. Whole wheat pastry flour is made from soft wheat and it has a fine texture suitable for baking cakes, pastries etc and still has the goodness of whole wheat. As mentioned in the notes section, you could use 1 cup of whole wheat flour and 3/4th cup of all purpose flour instead of 1 and 3/4th cups of whole wheat pastry flour.
Congrats on 3 years! I recently discovered your site through Foodgawker and I love it. I JUST bought blueberries for muffins tonight and I stumbled across your recipe on FG- sounds like fate!
I cannot wait to make these. Thanks!
Welcome Angela.
[...] adapted from Eggless Cooking which was adapted from Eating [...]
Congratulations on completing 3 years !
Wishing you many more years of happy blogging….
Thanks Usha.
Congrats on the milestone madhu..wishing you many more years..
lovely looking muffins..hope kids are doing fine.
Thanks Valli.
[...] Adapted from: Madhuram’s Eggless Cooking [...]
Madhuram,
Congratulations on achieving this milestone. I have been a silent
admirer of this website. I have no hesitation that I have gained
lot of insights in to healthier vegetarian cooking that is visually
very appealing. I wish you all success and wish you would continue
your good work.
Warm regards
Subbaraman
Dubai
PS:- Do you actually do any research on the nutritive value prior
to trying the dishes!!!
Subbaraman, thank you very much for your kind compliments. I do some research but I wouldn’t say that I try only healthy dishes.
Hi madhu,
I don’t have maple syrup what can use istead?Thanks.
I think you could use honey/brown rice syrup Sheila, but don’t know for sure because haven’t tried that myself.
[...] smurfing the muffins they were very good, with a nice strong almond flavor. I meant to dust them with some raw sugar [...]
[...] Eggless Cooking: Vegan Whole Wheat Blueberry Muffins [...]
Hi Madhu I am a grt fan of your websites
I baked so many cakes muffins cookies from your site and all of them came out excellent you are superstar Madhu
I have one question can I use dry blueberries instead of fresh or frozen
Warm regards
Payal
Thank you very much Payal. It wouldn’t be as good as using fresh/frozen blueberries.
Hi,
Can I substitute agave syrup for maple syrup…..
do you think i would be the same….
I guess so Chinmayi. I haven’t used agave nectar yet.
hi,
Just an update…I made these muffins with agave and they came out great, it was on the less sweeter side, but otherwise good…
Thanx for these great recipies.
Thanks Chinmayi.
Hi,
Thank you for posting these wonderful recipes
I wanted to know what could me a substitute for Maple Syrup? Could i use Muscovado instead?? If so how much? and I read in one of your replies that if not makin a vegan one, we could use buttermilk directly. So just wanted to confirm that if using buttermilk can I omit the vinegar?
You’re welcome Dimple. If you want to use any dry sweetener instead of maple syrup, you may want to increase the quantity of liquid in the recipe by 1/2 cup and try using 1/2 cup of sugar. This is just my guess because I have not tried it myself. You can omit the vinegar if you are using buttermilk.