Take one of these perfectly tender vegan blueberry muffins to go with a hot coffee for the perfect vegan breakfast indulgence. A combination of vegan yogurt, orange zest and juice, nutmeg, soy milk, and other muffin batter staples come together here. Fans of my morning glory bread will love this recipe! Sweetened with maple syrup and boosted with a bit of whole wheat flour, these muffins with tons of jammy blueberries are simple to make in under 30 minutes.
Iโm a muffin gal to the core and knew that we needed a classic vegan blueberry muffin recipe up here. After many attempts in my kitchen with a variety of different add-ins, I think weโve got it. You do not need eggs or weird egg replacements for these! After years of posting muffin recipes with ground flax/chia etc, Iโve learned that you can simply use more of whatโs already in the recipe (flour, liquid, leavening) to replace eggs.
I like the nutty edge of some whole grain flour in a bake. I used whole wheat flour in addition to the all-purpose with these simple blueberry muffins. A thing I learned years ago when working with whole grain flour in muffins: add a bit of orange juice and zest to balance the flavor overall.
I tested this recipe with a lot of different types of vegan yogurt. Overall, I recommend using one that you enjoy the taste of on its own. I found that yogurt varieties with longer ingredient lists containing starches/added pea protein did not perform as well. They also contributed a strange taste overall. Here in Canada, Yoggu and Simpla are my favorite brands.
Last thing! Donโt forget to lower the oven temperature after 5 minutes! Baking at 425ยฐ for those first 5 minutes helps to puff up the tops.
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Soft & Fluffy Vegan Blueberry Muffins with A Bit of Whole Wheat Flour
Ingredients
- 1 ยฝ cups (179 grams) all-purpose flour
- ยฝ cup (57 grams) whole wheat flour
- 1 ยฝ teaspoons baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon fine sea salt
- ยฝ teaspoon ground nutmeg
- ยฝ cup (120 ml) maple syrup
- ยฝ cup (120 ml) unsweetened vegan yogurt (see note)
- 6 tablespoons (90 ml) sunflower oil
- ยผ cup (60 ml) unsweetened soy milk
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 1 ยฝ cups (225 grams) fresh blueberries
Notes
- I do prefer fresh blueberries in this recipe because they behave more predictably. With frozen ones, depending on what stage theyโre at with thawing (even just 10 minutes on the counter), they can โgum upโ the batter with extra moisture.
Instructions
- Preheat the oven to 425ยฐF. Line 10 cups of a 12-cup muffin tin with paper liners, leaving the two in the center empty.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and nutmeg.
- In a medium bowl, combine the maple syrup, yogurt, oil, soy milk, vanilla extract, orange zest, and orange juice. Whisk vigorously to combine.
- Pour the wet mixture into the dry mixture in the large bowl. Stir with a rubber spatula until almost fully combined. Then, add the blueberries and fold in to distribute throughout the batter. DO NOT over mix!
- Evenly distribute the batter amongst the lined muffin cups. Pour boiling water into the empty muffin cups in the center of the tin, filling them halfway.
- Bake the muffins at 425ยฐF for 5 minutes. Then, lower the heat to 350ยฐF and bake for an additional 18-20 minutes. The muffins are done when they have domed, golden tops and a paring knife inserted into the center of one comes out clean.
- Cool the blueberry muffins completely on a wire rack before enjoying.
Can yogurt be subbed out for anything else?
Hi Meagn, I tried versions with vegan sour cream (Tofutti brand) and apple sauce in place of the yogurt. The sour cream made them a bit too dense for my liking and the apple sauce made them almost too moist (and there wasnโt as much rise on the muffin tops).
-L
Showed a picture to the daughter and granddaughter who are out of town. They asked me to freeze the leftovers for them to try. Do these freeze ok?
Yes they do! I just drop them into a resealable bag. They are good in the freezer for up to 6 months.
-L
Just made these and boy are they yummy!! Iโve always used applesauce to substitute for eggs. But this worked well. Thank you!
Great to hear Mary Anne! Thanks for taking the time to leave this review! :)
-L
These muffins were so perfect. Incredibly fluffy and sweet but crusty on the top. Absolutely delicious!!!
Thanks for this kind review, Kate! Iโm glad you enjoyed them.
-L
These were quick to throw together and so delicious. Used frozen blueberries that we picked last summer, and lemon instead of orange because thatโs what I had. Only complaint is how quickly they were gobbled up. Next time Iโd make a double batch. Thanks Laura.
So glad to hear that you enjoyed the muffins, Dana! And how wonderful to use berries you had picked yourself :)
-L
Beautiful muffins! Theyโre going to be my weekend baking project. I canโt wait to try them.