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Delicate & Fluffy Vegan Blueberry Muffins with A Little bit of Complete Wheat Flour

by Rabia Bounnan
March 13, 2025
in Vegetarian
25
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Delicate & Fluffy Vegan Blueberry Muffins with A Little bit of Complete Wheat Flour
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An overhead shot shows fluffy vegan blueberry muffins cooling on a wire rack. The muffins are in homemade parchment paper liners.

Take considered one of these completely tender vegan blueberry muffins to go together with a sizzling espresso for the proper vegan breakfast indulgence. A mixture of vegan yogurt, orange zest and juice, nutmeg, soy milk, and different muffin batter staples offers us a flavorful deal with that’s additionally pleasantly fluffy. Followers of my morning glory bread will love this recipe! Sweetened with maple syrup and boosted with a little bit of entire wheat flour, these tender muffins with tons of jammy blueberries are easy to make. When you combine your dry and moist components individually, you fold each along with some recent blueberries. Bake within the oven for about 25 minutes and revel in!

An up close, head-on shot shows a vegan blueberry muffin. The muffin's liner has been peeled off and you can see a big oozy pocket of blueberry on the side.An up close, head-on shot shows a vegan blueberry muffin. The muffin's liner has been peeled off and you can see a big oozy pocket of blueberry on the side.
An up close shot shows the fluffy crumb of a split open vegan blueberry muffin with jammy pockets of blueberries. The muffin half is being held by a hand in bright natural light.An up close shot shows the fluffy crumb of a split open vegan blueberry muffin with jammy pockets of blueberries. The muffin half is being held by a hand in bright natural light.
An overhead shot shows ingredients for vegan blueberry muffins, all prepped and measured in small bowls. There's baking powder, baking soda, orange zest & juice, maple syrup, all purpose flour, sunflower oil, nutmeg, whole wheat flour, vegan yogurt, vanilla extract, fresh blueberries, salt, and soy milk.An overhead shot shows ingredients for vegan blueberry muffins, all prepped and measured in small bowls. There's baking powder, baking soda, orange zest & juice, maple syrup, all purpose flour, sunflower oil, nutmeg, whole wheat flour, vegan yogurt, vanilla extract, fresh blueberries, salt, and soy milk.
An overhead shot shows a hand using a whisk to combine dry ingredients in a large bowl with a pouring spout.An overhead shot shows a hand using a whisk to combine dry ingredients in a large bowl with a pouring spout.
An overhead shot shows a hand using a whisk to bring wet ingredients together in a bowl.An overhead shot shows a hand using a whisk to bring wet ingredients together in a bowl.
An overhead shot shows a orange zest-flecked wet mixture that's been poured on top of a flour mixture in a large bowl. A rubber spatula is sticking out of the bowl.An overhead shot shows a orange zest-flecked wet mixture that's been poured on top of a flour mixture in a large bowl. A rubber spatula is sticking out of the bowl.
An overhead shot shows fresh blueberries being poured into a bowl of batter.An overhead shot shows fresh blueberries being poured into a bowl of batter.

I’m a muffin gal to the core and knew that we wanted a basic vegan blueberry muffin recipe on the location. After many makes an attempt in my kitchen with quite a lot of completely different add-ins, I feel we’ve obtained it. You do not want eggs or bizarre egg replacements for pillowy-soft vegan muffins! After years of posting muffin recipes right here (and a muffin loaf in my cookbook!) with floor flax/chia and so forth, I’ve realized which you can merely use extra of what’s already within the recipe (flour, liquid, leavening) to interchange eggs.

I just like the nutty fringe of some entire grain flour in a bake, so I used entire wheat flour along with the all-purpose with these easy blueberry muffins. A factor I realized years in the past when working with entire grain flour in muffins/loaves: add a little bit of orange juice and zest to steadiness the flavour general.

Some ideas for making these vegan blueberry muffins:

  • I examined this recipe with loads of several types of vegan yogurt. General, I like to recommend utilizing one that you just benefit from the style of by itself. I discovered that yogurt varieties with longer ingredient lists containing starches/added pea protein didn’t carry out as properly. In addition they contributed an odd style general. Right here in Canada, Yoggu and Simpla are my favourite manufacturers for baking.
  • This recipe makes 10 good-sized muffins, leaving 2 empty muffin cups within the heart of a normal muffin tin. I lately noticed a creator on TikTok fill the empty cups of a muffin tin with boiling water earlier than baking for additional puffy muffins. I can confidently say that this trick works on this recipe! When you’ve stuffed every muffin cup with batter, pour boiling water midway up the two empty muffin cups. Then, rigorously switch the tin to the oven.
  • I do favor recent blueberries on this recipe as a result of they behave extra predictably. With frozen ones, relying on what stage they’re at with thawing (even simply 10 minutes on the counter), they’ll “gum up” the batter with additional moisture.
  • Don’t overlook to decrease the oven temperature after 5 minutes! Baking at 425° for these first 5 minutes helps to puff up the tops. I realized this tip from Sally’s Baking Recipes.

Actually hope you like these little delights! Let me know you probably have any questions within the feedback and I’ll attempt my finest to assist 🙂

An overhead shot shows a hand using a spatula to fold fresh blueberries into a batter in a large bowl.An overhead shot shows a hand using a spatula to fold fresh blueberries into a batter in a large bowl.
A head-on shot shows a bowl of batter on a kitchen counter next to a muffin tin with homemade parchment liners inside each cavity.A head-on shot shows a bowl of batter on a kitchen counter next to a muffin tin with homemade parchment liners inside each cavity.
An overhead shot shows blueberry muffin batter portioned into homemade muffin cups in a muffin tin.An overhead shot shows blueberry muffin batter portioned into homemade muffin cups in a muffin tin.
An overhead shot shows freshly baked vegan blueberry muffins in a muffin tin. The center cups of the muffin tin are filled with hot water. The tin is resting on a wire cooling rack.An overhead shot shows freshly baked vegan blueberry muffins in a muffin tin. The center cups of the muffin tin are filled with hot water. The tin is resting on a wire cooling rack.
An overhead shot shows vegan blueberry muffins cooling on a wire rack. The muffins are wrapped in homemade parchment muffin liners.An overhead shot shows vegan blueberry muffins cooling on a wire rack. The muffins are wrapped in homemade parchment muffin liners.
A 3/4 angle shot shows perfectly puffed up vegan blueberry muffins on a wire cooling rack. The muffins are wrapped in parchment paper liners.A 3/4 angle shot shows perfectly puffed up vegan blueberry muffins on a wire cooling rack. The muffins are wrapped in parchment paper liners.
An overhead shot shows a split vegan blueberry muffin on a plate.An overhead shot shows a split vegan blueberry muffin on a plate.

Delicate & Fluffy Vegan Blueberry Muffins with A Little bit of Complete Wheat Flour

These vegan blueberry muffins are tender, fluffy, and completely candy with maple syrup. A contact of entire wheat flour brings a nutty taste, together with zesty orange, a touch of heat nutmeg, and a great deal of recent jammy blueberries.