Vegan Whole Wheat Blueberry Muffins


(from 21 reviews)
102
Vegan Blueberry Muffins

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.

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Vegan Whole Wheat Blueberry Muffins Recipe

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Prep TimeCook TimeMakes
15 Mins20 Mins10 muffins
AuthorCategoryMethod
MuffinsBaking
Vegan Whole Wheat Blueberry Muffins
5.0 from 21 reviews
Can whole grain and vegan blueberry muffins be as tasty as its white counterpart? Try this recipe and you will definitely agree with me.
Ingredients:
  • 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)
Procedure:
  1. Preheat oven to 375F/190C for 15 minutes. Line a muffin tin with paper liners and grease it well with non stick cooking spray.
  2. Mix together the almond milk and vinegar; set aside.
  3. In a large bowl combine together the ground flax seed, flour, baking soda, cinnamon and salt.
  4. In a medium bowl, whisk together the maple syrup, oil, milk mixture, vanilla extract and orange zest.
  5. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just moistened. Fold in blueberries.
  6. Scoop the batter into the prepared muffin cups; about 3 tablespoons in each. Sprinkle the tops with sugar.
  7. 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.
  8. 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.
My Notes:
  1. 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.
  2. If using frozen blueberries, do no thaw it because it will bleed.
  3. I guess you could use any non dairy milk instead of almond milk.
  4. If you are a spice fan you can use up to a teaspoon of cinnamon.
  5. Since we prefer mildly sweet treats, I did not sprinkle sugar on top of the muffins.
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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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102 COMMENTS

  1. So glad I found your recipe! I just made these and ate them with Trader Joe’s vegan cream cheese — they are so delicious!!

  2. Batter is delicious! I added some rolled oats as batter was thin; I’d halved th recipe. Instead of all maple syrup I used agave nectar for 2/3rds of sweetener. I’d also used 1 tbsp earth balance instead of2 tbsp oil. I like to make items lower in fat because I’m, well, fat, too! Working on losing pounds..
    The orange zest adds a real punch!

    Baking these in toaster oven…too hot out to use regular oven.

  3. Just made these and they are amazing. I used oat milk and honey instead plus maybe a little extra cinnamon and they are so delicious. So glad I found this recipe

  4. Hi – I just made a batch of these (the only substitution was soy milk instead of almond milk). The texture turned out great! They were not too sweet, so perfect for for kids’ snacks (and adults), but I’d probably add some sugar if I were making it for “an event” or to take somewhere. My only question/problem was that I could taste the baking soda (not strong, but very much there). Did I do something wrong, or is that normal with this recipe? I baked my usual banana nut muffins along side these and that recipe uses 1 teaspoon of baking soda (vs 1.5 tea in this recipe). I don’t think that 1/2 tea of baking soda extra should make much difference in taste. Any ideas/tips? Could I use less baking soda? Thank you once again for a great recipe! My dairy allergic two year old loved his “bube musshins” πŸ™‚

    • Thanks for the detailed feedback J. Do you think the aftertaste was from the baking soda or the vinegar? Initially I was using white vinegar in my baking recipes and always felt that it left an aftertaste and then switched to apple cider vinegar and use that only in my baking recipes and never had any issues about the smell or taste.

  5. Hello Madhuram, I’m very impressed that you’ve managed to find a recipe that is healthy without making any compromises to the taste. The muffins came out looking like store bought ones. My fussy toddler loved them. 1/2 cup maple syrup seemed a bit less but my almond milk contained agave syrup so the sweetness was just right. Also a big fan of your “I can’t believe it’s eggless chocolate cake”. Thank you and keep up the good work!

  6. Thank you, these were good.
    My son is coeliac so I used 3/4 cup of besan flour and 1 cup of g.f. Flour. Then I needed to add more besan flour and more ground flaxseed to get the proper consistency. But I was very pleased with the result.

  7. The best I’ve made yet !!!!! Thank you!!!!
    I just replaced vegetable oil with coconut oil
    Maple syrup with agave syrup and orange zest with lemon zest
    Also my almond milk contains natural vanilla flavour which is perfect since I didn’t have vanilla extract (can’t seem to find one without alcohol)
    Cheers!!! Go eggless or go home !!!

  8. Tried these for the first time today. I replaced the oil with applesauce because I try to avoid all oils/fats. Also replaced almond milk with rice milk and orange zest with lemon zest because they are what I had on hand. They were fabulous! Thank you so much for the recipe:)

  9. Wonderful healthy muffin recipe. I replaced almond milk with buttermilk. They came out perfect. The sweetness is perfect for me.Thank you so much for sharing this recipe.

  10. Hi Madhuram,

    Is it ok to subs the baking soda with baking powder, how it will be different if I sub with baking powder? Thanks πŸ˜€

  11. Light and delicious! Came out perfect the first time. I cut back on the maple syrup slightly and substituted with Stevia and threw in a quarter cup of chocolate chips – just because. Great combination! Thanks!

  12. Just tried this recipe. I used sugar instead of maple syrup and mixed whole wheat, oat flour and all-p flour. Came out great. Thanks for the recipe.

  13. Hi thanks so much 4ur recipe!!! It’s going to be our snack on our family road trip this afternoon! πŸ™‚ I stumbled upon ur blog while looking for Eggless & yoghurt-less muffin recipes mainly because I’m out of these 2 ingredients;) & I’m on a diet..not too sure if my twist would still count as vegan though. I added 1/2 cup less wheat flour, instead adding 1/2 oat bran, handful walnuts + raisins + dried cranberries (had no blueberries!), 1/2 cup packed brown sugar (had no maple syrup! πŸ™ and bit more milk for a muffin batter. I loved it, not too heavy yet filling, not too dry & great taste!! Thank you πŸ™‚

  14. These look great. Just to confirm, whole wheat pastry flour is equivalent to plain wholemeal flour (as opposed to self-raising wholemeal flour?) Just want to be sure I’m using the right sort.

    • Whole wheat pastry flour is milled from softer variety of wheat and because of that it has lesser gluten content making the pastries a little delicate than baked with regular whole wheat flour. If that’s not available we use 50% each of plain flour and whole wheat flour.

  15. Hey! I love your recipes and use then frequently for baking cakes for my daughter who is allergic to dairy. I have a couple of questions and am wondering if you can help. Can I substitute ground flax seed with flaxseed meal flour in the recipe? Also in the previous bb muffin recipe, can I use cake mix instead of plain flour?
    Many thanks.

  16. The muffins came out great!!! It did not feel vegan at all!!! I used unsweetened
    Applesauce instead of oil and Agave syrup instead of maple syrup to make it more healthier!!!!

  17. Great recipe! Just made them and they were delicious and beautiful. I didn’t have ground flax seed, so I increased the WW Pasty Flour to 2 c. and just added 2 Tbsp of whole flax seed. Also did not have orange zest so I used lemon and it was lovely. I’m new to veganism and this was my first attempt at vegan baking – so nice that it was a success!

    • Just grind the flaxseed in a coffee grinder. You get more nutrients that way, too (whole flaxseed just passes through you).

  18. These muffins were so good. I wasn’t sure if I could make good vegan muffins, especially whole wheat ones, but this worked out great. Thanks!

  19. I loved this recipe. I added some chopped walnuts and chopped carrot to the recipe and it is delish! I look forward to making many more of your recipes! Thank You!

  20. […] processed food eating folk? Bring her own food! Lovely fresh fruits and vegetables, home-made Vegan Blueberry Muffins, hard-boiled eggs, pasture raised at Living Earth Farm, whole grains and organic canned beans. And […]

  21. Thank you!! My son is severely allergic to eggs and I’ve just stumbled upon your site. It’s been challenging to cook without using eggs. Thanks so much for sharing your recipes.

  22. Hi Madhu

    Just now made the muffins.. it looked great and texture was great too. For me the sweet is not enough. When i gave my kids i just gave them with little whipped cream. They liked it. Next time for sure i will add the sugar. Can i add it with the milk?

  23. Hi,

    Thank you for posting these wonderful recipes πŸ™‚ 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.

  24. 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.

  25. 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

  26. […] smurfing the muffins they were very good, with a nice strong almond flavor.  I meant to dust them with some raw sugar […]

  27. 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.

  28. […] adapted from Eggless Cooking which was adapted from Eating […]

  29. 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! πŸ˜‰ I cannot wait to make these. Thanks!

  30. 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.

  31. Congrats Madhu, for completing 3 years of blogging. Wishing you many more. Muffins looks delicious and liked this healthy version.

    • 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.

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