Delicious wholemeal muffins with blueberries! Perfect for breakfast, midday snack, to have a cup of tea or coffee, in the afternoon. You can take them and eat them at work or anywhere you need a snack.

Rye Blueberry Muffins [Vegan]






Cooking Time



  • 1 cup + 3/4 cup wholemeal rye flour (or any other)
  • 2 large bananas or 3 small ones
  • 1/2 cup of dairy-free milk (this recipe used oat)
  • 1/2 cup of blueberries (this recipe used frozen)
  • 2 tablespoons of brown sugar
  • 2 tablespoons of coconut oil
  • 1 pinch of salt
  • 1 teaspoon baking soda
  • Vegan sugar for sprinkling on top


  1. Preheat the oven to 350°F.
  2. Mix all the ingredients in a large bowl. Pour the mixture into a muffin tin.
  3. Sprinkle some sugar on top. Bake for about 12-15 minutes until they are cooked through. Check with a toothpick or a knife.
  4. Take them out of the oven, let them set in the mold for a couple of minutes and then remove from the mold. Let it cool completely in a rack and you are ready to go!

    Discover more recipes with these ingredients

  • Blueberry

Nutritional Information

Per Serving: Calories: 127 | Carbs: 21 g | Fat: 4 g | Protein: 2 g | Sodium: 6 mg | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.