Vegan Blueberry Muffins
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.
Servings: 12 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.
- Whole wheat pastry flour is best for the perfect texture and flavor in these blueberry muffins. You can use whole wheat flour, which would give you a denser muffin. To do this, swap out the pastry flour with one cup whole wheat flour and one cup all purpose flour.
- You can use frozen or fresh berries. If using frozen berries, put them in a strainer, run some water over them, then leave them at room temperature for 15 minutes before adding them to the batter.
- 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. :)
Serving: 1muffin | Calories: 198kcal | Carbohydrates: 42g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 241mg | Fiber: 4g | Sugar: 19g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg