Go Back

Soft & Fluffy Vegan Blueberry Muffins with A Bit of Whole Wheat Flour

5 from 3 reader reviews
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10
Print Recipe Pin On Pinterest Leave Review

Ingredients

  • 1 ½ cups (179 grams) all-purpose flour
  • ½ cup (57 grams) whole wheat flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground nutmeg
  • ½ cup (120 ml) maple syrup
  • ½ cup (120 ml) unsweetened vegan yogurt (see note)
  • 6 tablespoons (90 ml) sunflower oil
  • ¼ cup (60 ml) unsweetened soy milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice
  • 1 ½ cups (225 grams) fresh blueberries

Instructions

  • Preheat the oven to 425°F. 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 425°F for 5 minutes. Then, lower the heat to 350°F 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.

Recipe Notes

  • I do prefer fresh blueberries in this recipe because they behave more predictably. With frozen ones, depending on what stage they’re at with thawing (even just 10 minutes on the counter), they can “gum up” the batter with extra moisture.
These vegan blueberry muffins are soft, fluffy, and perfectly sweet with maple syrup. A touch of whole wheat flour brings a nutty flavor, along with zesty orange, a hint of warm nutmeg, and loads of fresh jammy blueberries.