Name: Soft & Fluffy Vegan Blueberry Muffins with A Bit of Whole Wheat Flour
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1.75 cups all-purpose flour (sifted); 0.5 cup whole wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 0.5 teaspoon fine sea salt; 0.5 teaspoon ground nutmeg; 0.75 cup maple syrup; 0.75 cup unsweetened vegan yogurt; 6 tablespoons sunflower oil; 0.25 cup unsweetened soy milk; 2 teaspoons vanilla extract; 1 teaspoon orange zest; 1 tablespoon orange juice; 1.5 cups fresh blueberries

There’s something incredibly comforting about a warm blueberry muffin fresh from the oven. Soft, fluffy, and bursting with juicy blueberries, these muffins are not only delicious but also vegan and made with a touch of whole wheat flour. This recipe for Soft & Fluffy Vegan Blueberry Muffins with A Bit of Whole Wheat Flour is perfect for breakfast, a snack, or even a sweet treat after dinner. With wholesome ingredients and a simple preparation method, you’ll find that these muffins are worth every minute spent in the kitchen.

Why Soft & Fluffy Vegan Blueberry Muffins with A Bit of Whole Wheat Flour is Worth Your Time

These muffins are a delightful blend of flavors and textures. The combination of all-purpose flour and whole wheat flour gives them a light yet hearty texture, while the blueberries add a burst of sweetness and a pop of color. Using maple syrup and vegan yogurt keeps them moist and adds a hint of natural sweetness without refined sugars. Plus, they’re incredibly easy to make, making them a great option for busy mornings or weekend brunches.

What’s in the Bowl

1 ¾ cups (179 grams) all-purpose flour – The main structure of the muffins, providing lightness.
½ cup (57 grams) whole wheat flour – Adds a nutty flavor and boosts the fiber content.
1 teaspoon baking powder – Helps the muffins rise and become fluffy.
1 teaspoon baking soda – Works with the yogurt to create a light texture.
½ teaspoon fine sea salt – Enhances the flavors of the muffins.
½ teaspoon ground nutmeg – Adds a warm, aromatic spice that complements the blueberries.
¾ cup (120 ml) maple syrup – Natural sweetener that keeps the muffins moist.
¾ cup (120 ml) unsweetened vegan yogurt – Provides moisture and tenderness.
6 tablespoons (90 ml) sunflower oil – Adds richness and moisture.
¼ cup (60 ml) unsweetened soy milk – A non-dairy milk to help bring the batter together.
2 teaspoons vanilla extract – Adds a lovely depth of flavor.
1 teaspoon orange zest – Brightens the muffins with a citrusy note.
1 tablespoon orange juice – Enhances the flavor profile of the muffins.
1 ½ cups (225 grams) fresh blueberries – The star ingredient that adds sweetness and moisture.

Prep & Cook Tools

Mixing bowls – For combining dry and wet ingredients.
Whisk – For mixing the batter smoothly.
Rubber spatula – For folding in the blueberries without breaking them.
Muffin tin – To shape and bake the muffins.
Parchment paper liners – Optional, but they make for easy cleanup.
Oven – Preheated to the right temperature for baking.

The Method for Soft & Fluffy Vegan Blueberry Muffins with A Bit of Whole Wheat Flour

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). This ensures the muffins bake evenly.

Step 2: Prepare the Muffin Tin

Line a muffin tin with parchment paper liners or lightly grease it with sunflower oil to prevent sticking.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, fine sea salt, and ground nutmeg. Set aside.

Step 4: Mix Wet Ingredients

In another bowl, combine the maple syrup, vegan yogurt, sunflower oil, soy milk, vanilla extract, orange zest, and orange juice. Whisk until smooth and well combined.

Step 5: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to gently mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 6: Fold in the Blueberries

Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking them.

Step 7: Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full to allow for rising.

Step 8: Bake

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and spring back when lightly touched.

Step 9: Cool and Enjoy

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Soft & Fluffy Vegan Blueberry Muffins with A Bit of Whole Wheat Flour warm, or store them for later!

Low-Carb/Keto Alternatives

Substitute all-purpose flour with almond flour for a low-carb option.
Use a sugar substitute like erythritol or monk fruit instead of maple syrup.
Replace the blueberries with chopped nuts or seeds to reduce carbs further.
Consider adding unsweetened cocoa powder for a chocolatey twist instead of sweet flavors.

Method to the Madness

The secret to achieving Soft & Fluffy Vegan Blueberry Muffins with A Bit of Whole Wheat Flour lies in the balance of ingredients. The combination of all-purpose and whole wheat flour provides the perfect texture, while the yogurt and sunflower oil contribute to moisture. It’s crucial not to overmix the batter, as this can lead to dense muffins. The blueberries should be folded in gently to keep them intact, ensuring each muffin is bursting with juicy flavor.

Leftovers & Meal Prep

These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 2 months. To enjoy them later, simply reheat in the microwave or toaster oven. They make for a quick breakfast or snack, perfect for meal prep enthusiasts!

Your Questions, Answered

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries! Just make sure to fold them in gently while they are still frozen to prevent the batter from turning purple.

Can I substitute the sunflower oil with another oil?

Absolutely! You can use any neutral oil, such as canola or coconut oil, for a similar result.

What can I use instead of vegan yogurt?

If you don’t have vegan yogurt, you can replace it with applesauce or silken tofu blended until smooth for a similar texture.

How can I add more flavor to the muffins?

You can mix in spices like cinnamon or ginger, or add nuts such as walnuts or pecans for extra crunch and flavor!

Quick Weeknight Wins

Easy Banana Bread – A classic favorite that’s quick to whip up!
30-Minute Chickpea Curry – A hearty, nutritious meal ready in no time!
Simple Vegan Chili – Perfect for cozy dinners or meal prepping!

Save & Share

If you’ve enjoyed making these Soft & Fluffy Vegan Blueberry Muffins with A Bit of Whole Wheat Flour, consider sharing your creation on social media! Tag your posts with #VeganBlueberryMuffins and inspire others to enjoy this delightful recipe. Happy baking!