How do I keep the blueberries from sinking to the bottom of these muffins?

To ensure your blueberries are evenly distributed, gently toss them with 1 teaspoon of flour before folding them into the batter.

What type of flour is used in these vegan blueberry muffins?

This recipe uses a blend of 1 1/2 cups white spelt flour, 1/2 cup wheat germ, and 1/2 cup natural rolled oats for a wholesome texture.

What makes these blueberry muffins vegan?

These muffins are made vegan by using natural soy yogurt, almond or cashew milk, almond or cashew butter, and flax eggs as plant-based alternatives.

How should I store leftover Fresh and Healthy Blueberry Muffins?

Store these muffins in a covered container in the refrigerator. They also freeze well for longer preservation.

Can I use frozen blueberries instead of fresh ones?

Yes, the recipe explicitly states you can use 2 cups of either fresh or frozen blueberries, just remember to coat them with flour.

4 years ago

Fresh and Healthy Blueberry Muffins
[Vegan]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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Close-up of golden-brown vegan blueberry muffins, some with a sprinkle of sugar on top, showcasing plump blueberries and a wholesome texture.

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Discover more recipes with these ingredients

Oats
Yogurt

Fresh and Healthy Blueberry Muffins

Dairy Free

Vegan

Packed with wholesome ingredients, these muffins are great at breakfast or as a mid-day snack. No need to add any sugar because when it comes to sweetness, the blueberries and maple syrup do all the work. They’re moist, they’re healthy and they’re bursting with blueberries!

Ingredients You Need for Fresh and Healthy Blueberry Muffins [Vegan]

1 1/2 cups white spelt flour
1/2 cup wheat germ
1/2 cup natural rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1 cup natural soy yogurt
Vanilla seeds scraped from one bean or 1 teaspoon vanilla
1/2 cup pure maple syrup
1/3 cup almond or cashew milk
1/3 cup almond or cashew butter, a smooth and runny kind
2 flax eggs (see notes)
2 cups fresh or frozen blueberries + 1 teaspoon flour
Option: 1 tablespoon granulated sugar cane or brown sugar for sprinkling on tops

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How to Prepare Fresh and Healthy Blueberry Muffins [Vegan]

Preheat oven to 375 °F
In a big bowl, add the dry ingredients: the spelt flour, wheat germ, rolled oats, baking powder, baking soda, salt and cinnamon. Hand whisk these well to ensure even distribution. Set aside.
In a medium bowl, add the wet ingredients: pour in the yogurt, vanilla, maple syrup, and almond or cashew milk and hand whisk until well combined. Add the almond or cashew butter and hand whisk until well blended. Add the lightly whisked flax eggs. Hand whisk everything for a few minutes until smooth and creamy.
Pour the wet ingredients into the dry and hand mix with a big spoon or a silicone spatula until well combined.
In a small bowl, gently toss the blueberries with 1tsp of flour to coat them evenly (this prevents the blueberries from sinking to the bottom of the muffins). Gently fold the blueberries into the batter.
Fill the muffin cups using a tablespoon or an ice-cream scoop until they are about 3/4 full. You can sprinkle each muffin top with a small pinch of granulated sugar cane or brown sugar for texture and little extra sweetness.
Bake for 25-30 minutes in pre-heated oven on middle rack, or until the muffins are golden.
If using silicone muffin cups, allow muffins to cool for 15 minutes before unmolding. Let the muffins cool completely on a cooling rack as they will continue to set.
Store in a covered container in the refrigerator. They also freeze well.