Vegan Whole Wheat 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.
If you tried this Vegan Whole Wheat Blueberry Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Whole Wheat Blueberry Muffins
Ingredients
- ¼ cup Ground Flaxseed
- 1 and ¾ cups Whole Wheat Pastry Flour
- 1 and ½ teaspoons Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- 1 cup Almond Milk
- 1 tablespoon Apple Cider Vinegar
- ¼ cup Vegetable Oil
- ½ cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 2 teaspoons Orange Zest
- 1 and ½ cups Blueberries fresh or frozen
- As needed Sugar optional, for sprinkling on muffin tops
Instructions
- 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.
My Notes
- If you are not able to find whole wheat pastry flour, then you can use 1 cup of whole wheat flour and ¾th 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.
Nutrition
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.
Susan Wright says
it looks so good but I have to wait until our bundt cake is done I am going to make these they look so nice Thank you
Madhuram says
Please do try it, Susan. It's a wholesome muffin recipe.
Susan Gail Wright says
do you have to put them in the fridge or leave them on the counter
Madhuram says
It depends, Susan. In our house, it's done within 3 days maximum, so I leave it on the counter. It might be a problem if it's more than that I guess.
Devanshi says
Hi, using the same recipe can I substitute normal dairy milk instead of Almond milk.
Also as I wish to make it for my kid, can I only use whole wheat flour, will it work?
Madhuram says
Yes, you can replace the almond milk with dairy milk and whole wheat flour as well.
Amy says
Amazing recipe! I used 1 cup of whole wheat flour and 3/4 cup of all purpose flour instead of whole wheat pastry flour, as suggested, and they came out beautifully. Fluffy yet substantial texture and not too sweet. I sometimes struggle to get wholemeal baking right so I was thrilled these came out so nicely. Thanks heaps.
Madhuram says
Thank you very much trying the recipe and for the feedback, Amy.
Daniel says
The only problem I have with these muffins is that I can't stop eating them! They are so delicious, especially the next day. This is my first attempt at vegan baking, other than bread, and they turned out perfectly. Thank you so much for posting this recipe.
Madhuram says
Thank you very much for your kind words, Daniel.
Jennie says
I made these with 100% whole wheat flour and they were perfect: denser and grainier and very filling, which is what I like in a muffin (if you want cupcakes, make cupcakes.) I had no oranges so used lemon zest and used about half the maple syrup. The blueberries were sweet enough to take over the rest! The flaxseed was wonderful, almost like oat bran. Sending this to my mom, who isn't vegan but will love these.
Madhuram says
Thank you for the feedback, Jennie.
Sara says
Best blueberry muffin recipe I have found in 8 years as a vegan. Consistently good and so simple to make. Thank you!
Madhuram says
You're welcome, Sara. Thank you for trying the recipe and for the feedback.
Rebecca says
I have not baked in many years. But with the pandemic ive been obsessed with British Baking Show. This is the recipe I chose. I just made a batch this morning. Left out the salt and zest and used frozen raspberries. I have already eaten 3! Moist chewy satisfying and not too sweet! ( I sprinkled small amount coconut sugar on the tops) thank you for this!
Madhuram says
Thank you very much for the feedback, Rebecca.
Bridgette says
Love this recipe!! I baked these in my toaster oven and it turned out great. I used 1/2 the amount of maple syrup and a little less oil to and still turned out wonderful!
Madhuram says
Wow! That's awesome, Bridgette! Now I can't wait to try with the modified measurements.
Yael says
Hi since you asked for feedback, i personally would love to have an option for printable versions of the recipes since when i bake i prefer to work from a paper. Thanks
Madhuram says
Thanks for the feedback, Yael. We did have that option earlier and it got messed up. My husband is working on it. Hope to update the recipes with a print option soon.
Wayne says
Yael, there is a simple solution. Install the Google Chrome add-in called "Print Friendly & PDF."
Here's the URL: https://chrome.google.com/webstore/detail/print-friendly-pdf/ohlencieiipommannpdfcmfdpjjmeolj?hl=en. If you prefer, just search for "Print Friendly & PDF."
It works exceptionally well, and I've used it 100s of time, including to print this wonderful muffin recipe.
Free to install, of course.
Madhuram says
Wow! That's an awesome tip, Wayne. Thank you for sharing.
Jen says
Great tasting, quick and easy. Here's the substitutions I made. Lemon rind and juice instead of orange. No sugar. Three tbls of date paste (soaked dates blended with a bit of water) Mostly WW flour 1/4 white flour. So good!!
Madhuram says
Wow! Date paste!? That's awesome! Thanks for the feedback, Jen.
Kristi says
Thank you sooo much for the awesome recipe! I made a few batches for my Son’s 1st birthday party and everyone loved them! I used less syrup and added a vegan buttercream frosting on top! My baby enjoys them plain too and I dont have to feel guilty giving him a “sweet” because the ingredients are healthier I cant wait to make more!
Madhuram says
That's awesome, Kristi. Thank you for leaving a comment.
Meg says
Finally a vegan recipe that makes a muffin that rises well! I used chocolate chips and reduced maple syrup to 1/3 c.
Madhuram says
Thanks for the feedback, Meg.
Elisheva Fiszer says
Hi! is it possible to substitute the flour with whole spelt flour? any adjustments that need to be made?
Madhuram says
I think it should be okay to substitute it measure for measure.
Allyson says
Could you please tell me the nutritionals on the Vegan blueberry muffins recipe,looks yummy!
Thank you so much!
Madhuram says
I will try to update it within a day or two, Allyson.
Meredith Colman says
Just made this recipe as a way to get more flax into my every day eating. Delicious, we loved it, with so many healthy ingredients that we love. Thank you. So glad to have found your website. Meredith.
Madhuram says
You're very welcome, Meredith. Thank you for taking the time to leave your valuable feedback.
Jeanie says
I did a taste test comparison of this recipe and a Martha Stewart vegan blueberry muffin recipe expecting the Martha recipe to win, but your recipe won! Much healthier! Will make often.
Madhuram says
That's so kind of you, Jeanie. Thank you very much for the feedback.