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.
Sirisha says
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.
Madhuram says
You're welcome Sirisha.
Kika says
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 😀
Madhuram says
It doesn't work like that Kika. At least in most of the recipes one cannot be substituted for the other.
Yassir says
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!
Madhuram says
Thanks for the feedback Yassir.
Charity says
Hello! Would it be okay to omit the flax seeds or replace with chia seeds? Or perhaps add rolled oats? Thank you!
Madhuram says
Yes you can use chia seeds instead of flax seed.
Glen says
Just wanted to say thanks for these! They're my go-to healthy recipe for when I want something sweet.
Madhuram says
You're very welcome Glen.
Keya says
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.
Madhuram says
You're welcome Keya.
Nicole says
Hi, can I replace orange zest with something else? Or omit this perhaps? Thanks.
Madhuram says
Yes you can omit it. It's not a must.
Shema says
Hi thanks so much 4ur recipe!!! It's going to be our snack on our family road trip this afternoon! 🙂 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! 🙁 and bit more milk for a muffin batter. I loved it, not too heavy yet filling, not too dry & great taste!! Thank you 🙂
Madhuram says
You're welcome Shema.
CB says
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.
Madhuram says
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.
Leah says
I have a nut allergy, can the almond milk be replaced with soy, rice, or coconut milk? Thanks!
Madhuram says
Yes it can be.
Shital says
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.
Madhuram says
Ground flax seed is as same flax seed meal and flax seed flour. Are you talking about cake flour instead of plain flour?
ccile says
I really want to try this recipe today and I was wandering if I could use Coconut oil ? Thanks (:
Madhuram says
Yes you can.
Divya says
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!!!!
Madhuram says
Those are wonderful subsitutions Divya. Thanks for the feedback.
Lizabeth T. says
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!
CB says
Just grind the flaxseed in a coffee grinder. You get more nutrients that way, too (whole flaxseed just passes through you).
Anita says
Why do we need Orange zest and can we substitute anything else ?
Madhuram says
You can omit it if you don't have it. It adds flavor to the muffins.
Lizabeth T. says
I didn't have oranges, but I used lemon zest instead and it was wonderful.
Madhuram says
Thanks Lizabeth.
Hannah says
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!
Madhuram says
You're welcome Hannah.
Lauren says
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!
Madhuram says
You're welcome Lauren.
Trisha says
My muffins came out really spongy! What do you think happened? I followed the recipe exactly. Thanks
Madhuram says
Is spongy not good? Do you mean sticky?
Katie says
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.
Madhuram says
You're welcome Katie. Happy egg free baking.