Vegan Whole Grain Blueberry Muffins

Start your day on a wholesome note with these Vegan Whole Grain Blueberry Muffins—soft, fluffy, and brimming with juicy blueberries in every bite. Made with nutrient-packed whole wheat flour and rolled oats, these muffins are naturally sweetened with maple syrup and applesauce, offering a healthier alternative to traditional baked goods. A touch of cinnamon adds warmth, while almond milk and apple cider vinegar come together to create a tender, dairy-free crumb. Perfect for breakfast, snacks, or a light dessert, these muffins are quick to whip up in just 35 minutes and can be customized with fresh or frozen blueberries. For added texture, sprinkle the tops with a hint of vegan sugar before baking, and enjoy these plant-based delights warm or at room temperature!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups Rolled oats
• 2 teaspoons Baking powder
• 0.25 teaspoons Baking soda
• 1 teaspoon Cinnamon
• 0.25 teaspoons Salt
• 0.75 cups Unsweetened almond milk
• 1 teaspoons Apple cider vinegar
• 0.5 cups Maple syrup
• 1 teaspoons Vanilla extract
• 0.25 cups Unsweetened applesauce
• 1 cups Fresh or frozen blueberries
• 2 tablespoons Vegan sugar for optional topping

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with oil.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.

Step 3

In a separate bowl or measuring cup, combine the almond milk and apple cider vinegar. Let it sit for 2-3 minutes to create a vegan buttermilk.

Step 4

Stir the maple syrup, vanilla extract, and applesauce into the almond milk mixture.

Step 5

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 6

Fold the blueberries into the batter, reserving a few to sprinkle on top if desired.

Step 7

Divide the batter evenly among the muffin cups, filling each about three-quarters full.

Step 8

If using, sprinkle the tops of the muffins with a little vegan sugar for extra crunch and sweetness.

Step 9

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffins from the oven and let them cool in the pan for 5-10 minutes. Then transfer them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. Enjoy your delicious vegan whole grain blueberry muffins!

Nutrition Facts

Serving size	(598.5g)

Amount per serving	% Daily Value*
Calories	1407.6

Total Fat 6.7g	0%
Saturated Fat 1.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1825.7mg	0%
Total Carbohydrate 323.8g	0%
Dietary Fiber 31.8g	0%
Total Sugars 153.2g
Protein 32.2g	0%

Vitamin D 0IU	0%
Calcium 121.7mg	0%
Iron 9.6mg	0%
Potassium 1085.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.1%

Protein: 8.7%

Carbs: 87.3%