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.
G says
Your recipe came out really great! I used spelt flour so adjusted the liquid and amount of flour. I couldn't find a "print" button so had to use my snip ap instead. Is it there and I just missed it?
Madhuram says
Wow! That's great to know it worked with spelt flour too. We used to have a print button. Will check it with my husband.
Tee. says
I cannot get pastry flour. Can I sub whole wheat flour?
Madhuram says
Yes, you can, but if you haven't tried whole wheat flour in your baking before, go for a combination of whole wheat flour and all-purpose flour.
T says
I've now made this recipe three times and I love it! I make some mods for our family's taste:
1. Use either white whole wheat or all-purpose unbleached flour
2. Leave out orange zest
3. The first two times, I needed to add about 1/4 cup more flour to get the batter to "proper" muffin consistency. So this last time I just measured out 2 cups and it was perfect.
I have been looking for a naturally sweetened go-to muffin recipe, so I'm really happy to have found this one! My little boys adore them.
Madhuram says
Wow, that's great, T! Thanks for the feedback.
Maria says
Can I just use regular whole wheat flour instead of whole wheat pastry flour?
Madhuram says
The taste might be a bit different. I'm not sure if you are used to it. So decide accordingly. Or you can use a combination of whole wheat flour and all-purpose flour.
Maria says
So between this version vs. your non whole-wheat version, I noticed that you added ground flax seeds and cinnamon to this whole-wheat version. May I ask the reason? Is it for a better taste reason? A texture reason?
Madhuram says
I have used a generous amount of ground flaxseed to make it healthier. I think you can simply substitute it with flour itself.
Angela Anderson says
This was delicious but it seemed to come out runny so I added 1/2 c of flour and added 5 min to bake time.
Madhuram says
Hmm..I don't remember the consistency of the batter, Angela. Thanks for trying the recipe and for the feedback.
Patricia says
I meant to take a photo, but they didn't last in a house with three hungry children! Terrific recipe. Best out of the four vegan muffin recipes I've tried this holiday. I used cake pastry flour instead of all purpose, and frozen wild blueberries (smaller than regular). Delicious. Thank you.
Madhuram says
You're very welcome, Patricia. Thanks for trying the recipe and for the feedback.
Fareeda says
I made this yesterday. They are moist and flavorful. I didn't have vinegar, so used lemon juice. For the oil, I used half and half olive oil and plain yogurt. I also used 10 packages of stevia instead of the sugar.
Great recipe. Thanks
Madhuram says
Wow, Fareeda! Great to know that the recipe turned out good even after all the modifications.
Barb says
These muffins were the best and i am not vegan but im trying to be.
Madhuram says
Thank you very much for the feedback Barb.
Mandy says
So glad I found your recipe! I just made these and ate them with Trader Joe's vegan cream cheese -- they are so delicious!!
Madhuram says
That's great Mandy. Thank you for trying the recipe.
Laurie says
These are fantastic., thank you!
Madhuram says
You're welcome Laurie.
Sue says
Batter is delicious! I added some rolled oats as batter was thin; I'd halved th recipe. Instead of all maple syrup I used agave nectar for 2/3rds of sweetener. I'd also used 1 tbsp earth balance instead of2 tbsp oil. I like to make items lower in fat because I'm, well, fat, too! Working on losing pounds..
The orange zest adds a real punch!
Baking these in toaster oven...too hot out to use regular oven.
Madhuram says
Thanks Sue.
Arpitha says
Can I use blue berry jam instead of the real blue berry? Thanks in advance
Madhuram says
That won't work Arpitha.
Jodie says
Just made these and they are amazing. I used oat milk and honey instead plus maybe a little extra cinnamon and they are so delicious. So glad I found this recipe
Madhuram says
Thanks for the feedback, Jodie.
J says
Hi - I just made a batch of these (the only substitution was soy milk instead of almond milk). The texture turned out great! They were not too sweet, so perfect for for kids' snacks (and adults), but I'd probably add some sugar if I were making it for "an event" or to take somewhere. My only question/problem was that I could taste the baking soda (not strong, but very much there). Did I do something wrong, or is that normal with this recipe? I baked my usual banana nut muffins along side these and that recipe uses 1 teaspoon of baking soda (vs 1.5 tea in this recipe). I don't think that 1/2 tea of baking soda extra should make much difference in taste. Any ideas/tips? Could I use less baking soda? Thank you once again for a great recipe! My dairy allergic two year old loved his "bube musshins" 🙂
Madhuram says
Thanks for the detailed feedback J. Do you think the aftertaste was from the baking soda or the vinegar? Initially I was using white vinegar in my baking recipes and always felt that it left an aftertaste and then switched to apple cider vinegar and use that only in my baking recipes and never had any issues about the smell or taste.
Nupur Rathod says
Can i use egg in this recipe? I want to bake them tonight and dont have flaxseed in hand.
Madhuram says
Yes you can.
KK says
Hello Madhuram, I'm very impressed that you've managed to find a recipe that is healthy without making any compromises to the taste. The muffins came out looking like store bought ones. My fussy toddler loved them. 1/2 cup maple syrup seemed a bit less but my almond milk contained agave syrup so the sweetness was just right. Also a big fan of your "I can't believe it's eggless chocolate cake". Thank you and keep up the good work!
Madhuram says
You're very welcome KK. Thank you for your valuable feedback.
J. Russell says
Thank you, these were good.
My son is coeliac so I used 3/4 cup of besan flour and 1 cup of g.f. Flour. Then I needed to add more besan flour and more ground flaxseed to get the proper consistency. But I was very pleased with the result.
Madhuram says
Oh..that's great to know!
Miryam says
The best I've made yet !!!!! Thank you!!!!
I just replaced vegetable oil with coconut oil
Maple syrup with agave syrup and orange zest with lemon zest
Also my almond milk contains natural vanilla flavour which is perfect since I didn't have vanilla extract (can't seem to find one without alcohol)
Cheers!!! Go eggless or go home !!!
Madhuram says
You're very welcome Miryam. Love your spirit!
Ery says
Thank you very much , these turned out very fluffy and tasty i am making another dozen tonight !
Madhuram says
You're very welcome Ery. 🙂
Dawn says
Tried these for the first time today. I replaced the oil with applesauce because I try to avoid all oils/fats. Also replaced almond milk with rice milk and orange zest with lemon zest because they are what I had on hand. They were fabulous! Thank you so much for the recipe:)
Madhuram says
Thank you very much for the detailed feedback Dawn.