Best 4 Vegan Whole Grain Blueberry Muffins Recipes

Indulge in the delightful flavors of our vegan whole grain blueberry muffins, a symphony of wholesome ingredients and delectable taste. These muffins are not just a treat for your taste buds but also a nourishing choice for a healthy lifestyle. Crafted with a blend of whole grain flours, these muffins offer a hearty texture and a boost of fiber. Sweetened with natural maple syrup and bursting with plump blueberries, each bite is a burst of fruity goodness. Whether you're starting your day with a nutritious breakfast or seeking a guilt-free snack, these muffins are the perfect companion. Our collection of recipes caters to various dietary preferences, including gluten-free and refined sugar-free options. With step-by-step instructions and detailed ingredient lists, we ensure that every baker, regardless of their skill level, can create these delectable treats with ease. Join us on this culinary journey as we explore the world of vegan whole grain blueberry muffins and discover the perfect recipe for your taste and dietary needs.

Let's cook with our recipes!

VEGAN BLUEBERRY MUFFINS

VEGAN BLUEBERRY MUFFINS image

Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!

Provided by Julie | The Simple Veganista

Categories Breakfast

Time 35m

Number Of Ingredients 10

Ingredients

2 cups flour (all-purpose, spelt, white whole wheat or combo)
2 1/2 teaspoons baking powder
1/4 teaspoon mineral salt
3/4 cup organic pure cane or turbinado sugar
1 cup unsweetened almond milk*
1/3 cup olive oil (or fruit infused olive oil: lemon or orange)**
1 teaspoon vanilla extract
1 1/2 - 2 cups blueberries, fresh or frozen***
a few extra blueberries
sprinkle of cane sugar

Steps:

Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

Nutrition Facts : Calories 157 calories, Sugar 14.6 g, Sodium 352.7 mg, Fat 2.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 1.9 g, Protein 2.7 g, Cholesterol 0 mg

WHOLE WHEAT BLUEBERRY MUFFINS (VEGAN)

Whole Wheat Blueberry Muffins (Vegan) image

This is an easy and tasty muffin. There is very little refined sugar in the recipe and no dairy. However - they are so good that no one will ever know how healthy they are.

Provided by adams.wifey

Categories Breads

Time 28m

Yield 16-18 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

3 cups whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
1/4 cup ground flax seeds (optional)
2/3 cup canola oil
1 cup agave nectar or 1 cup honey
1 mashed banana (or 1/2 c. soymilk)
1 cup blueberries (fresh or frozen)
1/2 cup whole wheat flour
1/4 cup oat bran (or ground oats)
1/2 cup sugar (turbanado sugar works best)
1 tablespoon ground cinnamon
1/2 cup margarine (earth balance works well) or 1/2 cup coconut oil (earth balance works well)

Steps:

Combine all dry muffin ingrediends in a large bowl.
Add wet ingredients and stir just until mixed. If mixture seems too thick, add a couple tablespoons soymilk or water.
Add in blueberries.
Grease muffin tins and fill about 3/4 full.
Mix together crumb topping with your hands and sprinkle some onto each muffin - enough to cover the top.
Bake at 400 degrees for 15-20 minutes or until slightly golden on top and done.

VEGAN WHOLE-GRAIN BLUEBERRY MUFFINS

Vegan Whole-Grain Blueberry Muffins image

I'm on a quest to find good vegan baked-goods recipes, and my wonderful vegan friend has recently boosted that effort with this yummy muffin recipe! Fluffy soft and sweet, yet with a nice burst of that hearty "good-for-you" taste that whole-grains provide. Plus, they are totally dairy-free and egg-free. What could be better? (For a different taste/texture you can substitute 1 cup pumpkin for the blueberries.)

Provided by Veggie Girl NYC

Categories Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup teff flour
3/4 cup turbinado sugar or 3/4 cup other artificial sweetener
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 tablespoon Ener-G Egg Substitute (constituted according to the package directions, which in the case of the En-ergy Egg Substitute mea) or 1 tablespoon other egg substitute (constituted according to the package directions, which in the case of the En-ergy Egg Substitute mea)
1/3 cup soymilk (appx.)
1 cup blueberries (fresh or frozen)
1/2 teaspoon cinnamon
crumb topping
1/4 cup turbinado sugar
1/8 cup unbleached flour
2 tablespoons vegan margarine
3/4 teaspoon cinnamon

Steps:

Preheat oven to 400 degrees F. Grease 12 muffin cups.
Sift together flours, sugar (if using), salt, and baking powder. Make the "egg" in a large glass measuring cup and add oil. Add enough soy milk to make 1 cup liquid. (If using a liquid sweetener and/or pumpkin add it to this mixture.).
Add the liquid ingredients to the dry ingredients and mix well. Fold in blueberries.
Spoon batter into prepared muffin cups, filling appx. 1/3 full.
If using topping, mix topping ingredients together using your fingertips until mixture is the size of small peas. Sprinkle mixture on top of muffin batter in muffin cups.
Bake at 400 degrees F. for 25 minutes until muffin tops are golden.

Nutrition Facts : Calories 105.6, Fat 6.4, SaturatedFat 0.5, Sodium 161.7, Carbohydrate 11.1, Fiber 1.3, Sugar 1.3, Protein 1.8

QUICK VEGAN BLUEBERRY MUFFINS

Quick Vegan Blueberry Muffins image

Quick and easy blueberry muffins that will please even the strictest vegan! Try adding lemon juice or a dash of cinnamon to step up the flavor!

Provided by basktcase91

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups whole wheat flour
1 cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups blueberries
½ cup unsweetened applesauce
½ cup soy milk
¼ cup margarine

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper cups.
Mix flour, sugar, baking powder, and salt together in a bowl. Stir in blueberries, applesauce, soy milk, and margarine. Fill each muffin cup approximately 3/4 of the way with batter.
Bake in the preheated oven until tops are golden brown and firm, about 35 minutes.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 35.9 g, Fat 4.4 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 231.2 mg, Sugar 20.1 g

Tips:

Use ripe blueberries: This will ensure that your muffins are bursting with blueberry flavor. If you don't have fresh blueberries, you can use frozen blueberries, but be sure to thaw them before using.
Don't overmix the batter: Overmixing can result in tough muffins. Mix just until the ingredients are combined.
Fill the muffin cups almost to the top: This will help to create tall, fluffy muffins.
Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to ensure that your muffins are cooked through.
Let the muffins cool completely before serving: This will help to prevent them from falling apart.

Conclusion:

These vegan whole grain blueberry muffins are a delicious and healthy way to start your day. They're packed with blueberries, whole grains, and other nutritious ingredients. They're also easy to make and can be enjoyed by people of all ages. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try!