These one-bowl vegan blueberry muffins are not just the most delicious you will eat--they are quite possibly the healthiest. They are light and fluffy and moist and they are made with whole wheat flour and oat bran. Even better, they are free of added oil and are packed with blueberries.
These are the best vegan blueberry muffins I've ever made and I could eat them for breakfast every day.
They are incredibly moist and airy and fluffy with pockets of juicy blueberries waiting to burst in your mouth in an explosion of flavor.
I love how much flavor the whole wheat adds to these muffins, and the oat bran helps make the crumb really light. There is no oil in this recipe, but the blueberries and vegan yogurt keep the muffins moist.
Whip up a batch for breakfast--or a snack or dessert--and come back and tell me all about it!
What you'll love about these vegan blueberry muffins
- They're delicious.
- They're one-bowl. Meaning the batter comes together in a single bowl. You will need a muffin pan or cupcakes pan to bake them up.
- They're whole-grain.
- They are packed with heart-healthy fiber.
- They have no added oil.
- They are kid-friendly.
Tips and substitutions
- Whole wheat pastry flour is best for the perfect texture and flavor in these muffins. But if you wish you can use whole wheat flour, which would give you a denser muffin. The best alternative for texture and flavor would be to swap out the pastry flour with one cup whole wheat flour and one cup all purpose flour.
- I used a combination of ½ cup maple syrup and ½ cup sugar for these muffins. But you can make them with maple syrup only. Or use coconut sugar for rich, delicious flavor.
- I used frozen blueberries in this recipe. I put them in a strainer, ran some water over them, then left them at room temperature for 15 minutes before adding them to the batter. You can also use fresh berries, which would give a great result too.
- Vegan yogurt adds great flavor to this muffin, and it adds the moisture that oil would have otherwise added. I like using my homemade vegan cashew yogurt here, but storebought yogurt is fine. You can use coconut yogurt if you're nut-free.
- Blueberry and lemons are a great flavor combination and you can stir a tablespoon of lemon zest into the recipe.
- This muffin batter is slightly runnier than an average muffin batter, but that's fine--it helps keep them light. I had a tiny bit of batter left over after dividing it between the muffin tins (fill them to the brim). I put the leftover batter on a hot griddle and made a really delicious, fluffy pancake with it--a muffin pancake. 🙂
More vegan muffin recipes
- Vegan Sourdough Blueberry Muffins
- Vegan Banana Muffins
- Gluten-Free Vegan Almond Chia Flour Muffins
- Vegan Chocolate Cherry Muffins
- Vegan Date and Lime Muffins
Vegan Blueberry Muffins
- 2 cups whole wheat pastry flour (If you are using whole wheat, use half whole wheat and half all purpose flour)
- 1 tbsp tapioca flour
- 1 cup oat bran
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup sugar
- ½ cup maple syrup
- 2 tsp pure vanilla extract
- ½ cup vegan yogurt
- ½ cup nondairy milk
- 1½ cups blueberries (I used frozen berries which I left out at room temperature for about 15 minutes before adding them to the batter, but fresh work just as well. If using frozen, make sure there is no ice or frost clinging to the berries, which would add more moisture into your recipe, throwing it off balance.)
- 1 tbsp lemon zest (optional)
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk the whole wheat pastry flour, tapioca flour, bran, cinnamon, baking powder, baking soda, salt and sugar in a large bowl.
- Add to the bowl the maple syrup, pure vanilla extract, yogurt and milk Mix until combined, but don't overmix.
- Stir the blueberries and the lemon zest, if using, into the batter.
- Line the muffin tins with paper liners or spray with oil. Divide the batter among the muffin tins. Sprinkle a few grains of sugar on top of each muffin, if desired. This is not necessary, but it gives a nice, crunchy sweetness to the top.
- Bake for 23-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool for 15 minutes on a rack and then slide out using a thin knife.