Step 1: Preheat your oven to 375°F (190°C). This ensures the muffins bake evenly.
Step 2: Line a muffin tin with parchment paper liners or lightly grease it with sunflower oil to prevent sticking.
Step 3: 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: 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: 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: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking them.
Step 7: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full to allow for rising.
Step 8: 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: 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.
