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Vegan Blueberry Muffins

A fluffy, moist crumb studded with sweet, juicy blueberries. Oil-free & vegan, these muffins make a healthy breakfast or snack any time of day. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: Vegan
Servings: 12 small muffins


  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 tbsp lemon juice
  • 1/4 cup soy milk
  • 1/2 cup applesauce
  • 1/4 cup tahini
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1 cup whole wheat pastry flour
  • 1/4 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 cup blueberries


  • Preheat the oven to 350°F. Line a muffin tray with muffin liners, or grease muffin tin to prevent sticking. 
  • Mix together flax and water and set aside.
  • Combine lemon juice and soy milk and set aside. The milk will curdle as it sits but this is okay. 
  • In a large bowl, combine apple sauce, tahini, maple syrup, and vanilla. 
  • Sift whole wheat pastry flour, almond flour, baking soda, baking powder, and cinnamon, making sure there are no chunks of flour/baking powder. 
  • Add dry ingredients to wet and mix until just combined. Add in the blueberries and stir gently. 
  • Fill up each muffin liner about 3/4 full, keeping in mind that they will rise while they bake. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from muffin tray to a cooling rack until completely cooled.