Vegan Whole Grain Blueberry Muffins
Start your day on a wholesome note with these Vegan Whole Grain Blueberry Muffins—soft, fluffy, and brimming with juicy blueberries in every bite. Made with nutrient-packed whole wheat flour and rolled oats, these muffins are naturally sweetened with maple syrup and applesauce, offering a healthier alternative to traditional baked goods. A touch of cinnamon adds warmth, while almond milk and apple cider vinegar come together to create a tender, dairy-free crumb. Perfect for breakfast, snacks, or a light dessert, these muffins are quick to whip up in just 35 minutes and can be customized with fresh or frozen blueberries. For added texture, sprinkle the tops with a hint of vegan sugar before baking, and enjoy these plant-based delights warm or at room temperature!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoons Salt
- 0.75 cups Unsweetened almond milk
- 1 teaspoons Apple cider vinegar
- 0.5 cups Maple syrup
- 1 teaspoons Vanilla extract
- 0.25 cups Unsweetened applesauce
- 1 cups Fresh or frozen blueberries
- 2 tablespoons Vegan sugar for optional topping
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with oil.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
In a separate bowl or measuring cup, combine the almond milk and apple cider vinegar. Let it sit for 2-3 minutes to create a vegan buttermilk.
Stir the maple syrup, vanilla extract, and applesauce into the almond milk mixture.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the blueberries into the batter, reserving a few to sprinkle on top if desired.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
If using, sprinkle the tops of the muffins with a little vegan sugar for extra crunch and sweetness.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5-10 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious vegan whole grain blueberry muffins!
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 323.8 g | 118% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 153.2 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1086 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
