Vegan Blueberry Muffins

4.80 from 10 votes

These one-bowl vegan blueberry muffins are delicious, light and fluffy. They are also incredibly healthy, loaded as they are with blueberries, whole wheat flour and oat bran.

Prep Time10

Cook Time25

Cooling15

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: oat bran, one-bowl, Vegan Blueberry Muffins, whole wheat

Servings: muffins

Calories: 198kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large bowl
12-cup muffin pan

Ingredients

2 cups whole wheat pastry flour (If you are using whole wheat, use half whole wheat and half all purpose flour)
1 tablespoon tapioca flour
1 cup oat bran
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup sugar (try and use a minimally refined sugar like coconut sugar, date sugar or turbinado sugar for the healthiest muffins).
½ cup maple syrup
2 teaspoon pure vanilla extract
½ cup vegan yogurt (choose nut-free and/or soy-free yogurt as needed)
½ cup nondairy milk (choose nut-free and/or soy-free milk as needed)
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 tablespoon lemon zest (optional)
Oil or cooking spray (for coating the pan if not using paper liners; omit for an oil-free version)
Sugar (a few grains for topping, optional)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
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.

Notes

For no added oil, use paper liners and skip pan oil or spray. For nut-free or soy-free muffins, choose suitable yogurt and milk.

Use the listed half cup sugar plus half cup maple syrup. Changing the balance of liquid and granulated sweeteners may change the batter consistency; substitution quantities are not specified here.

Nutrition