Vegan Whole Wheat Blueberry Muffins
Indulge in these vegan whole wheat blueberry muffins—light, airy, and bursting with juicy blueberries. This easy recipe combines whole wheat pastry flour, ground flaxseed, and a hint of orange zest for a nutritious and flavorful treat. Sweetened with maple syrup and free from refined sugars, these muffins are perfect for breakfast or a healthy snack.
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.
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
Serving: 1 Muffin | Calories: 203kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 258mg | Potassium: 165mg | Fiber: 4g | Sugar: 12g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg
