Delicious vegan blueberry muffins bursting with juicy blueberries and lemon zest. Made with whole wheat flour and half the sugar of regular muffins!
Vegan Blueberry Muffin FAQ
Can I make them gluten-free?
While I haven’t tested a gluten-free version yet, I usually have success with Bob’s Red Mill Gluten-Free 1-1 Baking Flour*.
Can I replace the applesauce?
You can replace the applesauce with plain or vanilla unsweetened yogurt. If using vanilla yogurt, you can omit the vanilla extract. You can also use mashed banana, but it may impart a slight banana flavor.
Tips for Success
Use lemon juice and lemon zest ⟶ Blueberry lemon is a classic flavor combo. The lemon juice in this recipe is primarily used to react with the baking soda to make the muffins light and fluffy. We add lemon zest to give it that fresh, zesty flavor to compliment the sweetness of the blueberries.
Use whole wheat and all purpose flour⟶ Using all whole wheat flour will result in a very dense muffin, so I recommend using a combination of whole wheat flour and all purpose flour.
Try These Other Delicious Muffins!
- Whole Grain Pumpkin Muffins
- Vegan Snickerdoodle Banana Muffins
- Oat Flour Sesame Banana Muffins (GF)
- Carrot Banana Oat Muffins (GF)
- Fluffy Chocolate Muffins
If you try out these whole wheat blueberry muffins, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Whole Wheat Blueberry Muffins
Ingredients
- 120 ml (½ cup) soy milk
- ½ lemon, zested & juiced, about 1 tbsp lemon juice
- 120 grams (½ cup) applesauce
- 1 tsp vanilla extract
- 52 grams (¼ cup) avocado oil, canola oil, vegetable oil, or melted coconut oil
- 120 grams (1 cup) whole wheat flour
- 90 grams (¾ cup) all purpose flour
- 60 grams (5 tbsp) granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 cup fresh or frozen blueberries**
Instructions
- Preheat oven to 375°F. Line a muffin pan with 10 liners (per original recipe) and set aside.
- In a large bowl, whisk together milk, lemon juice & zest, applesauce, vanilla extract, and oil.
- In a separate bowl, whisk flours, sugar, baking powder, and baking soda. Add a pinch of salt if desired.
- Add dry ingredients to wet and stir until just combined. The batter will be quite thick.
- Gently fold in the blueberries.
- Divide the batter among the muffin cups. Bake 25-30 minutes, until golden brown on top and a toothpick inserted in the middle of a muffin comes out clean.
- Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
- Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze up to 3 months.
**Notes
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