Whole Wheat Blueberry Muffins Vegan
Start your day on a wholesome note with these irresistibly moist and fluffy Vegan Whole Wheat Blueberry Muffins. Made with nutrient-packed whole wheat flour and sweetened naturally with maple syrup, these muffins are light yet hearty, bursting with juicy blueberries in every bite. A splash of almond milk paired with apple cider vinegar creates a dairy-free buttermilk for that perfect tender texture, while a touch of cinnamon adds a warm, aromatic flavor. Whether you sprinkle them with turbinado sugar for a crispy topping or enjoy them as-is, these muffins are a nutritious, plant-based treat that’s perfect for breakfast, snacks, or any time you’re craving something sweet and satisfying. Ready in just 35 minutes and easy to make, this vegan recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Cinnamon (optional)
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.5 cups Maple syrup
- 0.25 cups Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
In a small bowl, combine the almond milk and apple cider vinegar. Stir and let sit for 5 minutes to create a vegan buttermilk substitute.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
In the bowl with the vegan buttermilk, add the maple syrup, melted coconut oil, and vanilla extract. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the blueberries, being careful to distribute them evenly throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about three-quarters full.
Sprinkle the tops of the muffins with turbinado sugar if you’d like a crunchy, sweet topping.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your vegan whole wheat blueberry muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 346.7 g | 126% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 155.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 545 mg | 42% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1259 mg | 27% | |
*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.
