Best 2 Whole Wheat Blueberry Muffins Vegan Recipes

In the realm of breakfast and brunch delicacies, whole wheat blueberry muffins stand out as a classic treat that combines wholesome ingredients with irresistible flavors. These delectable muffins are not only a delightful way to start your day, but they can also be easily transformed into a vegan delight, catering to those with dietary preferences or restrictions. Embark on a culinary adventure as we explore the secrets behind creating the perfect vegan whole wheat blueberry muffins, ensuring a moist, fluffy texture, a burst of juicy blueberries, and a symphony of flavors that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

WHOLE WHEAT BLUEBERRY MUFFINS (VEGAN)

Whole Wheat Blueberry Muffins (Vegan) image

This is an easy and tasty muffin. There is very little refined sugar in the recipe and no dairy. However - they are so good that no one will ever know how healthy they are.

Provided by adams.wifey

Categories Breads

Time 28m

Yield 16-18 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

3 cups whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
1/4 cup ground flax seeds (optional)
2/3 cup canola oil
1 cup agave nectar or 1 cup honey
1 mashed banana (or 1/2 c. soymilk)
1 cup blueberries (fresh or frozen)
1/2 cup whole wheat flour
1/4 cup oat bran (or ground oats)
1/2 cup sugar (turbanado sugar works best)
1 tablespoon ground cinnamon
1/2 cup margarine (earth balance works well) or 1/2 cup coconut oil (earth balance works well)

Steps:

Combine all dry muffin ingrediends in a large bowl.
Add wet ingredients and stir just until mixed. If mixture seems too thick, add a couple tablespoons soymilk or water.
Add in blueberries.
Grease muffin tins and fill about 3/4 full.
Mix together crumb topping with your hands and sprinkle some onto each muffin - enough to cover the top.
Bake at 400 degrees for 15-20 minutes or until slightly golden on top and done.

VEGAN WHOLE WHEAT BLUEBERRY MUFFINS

VEGAN WHOLE WHEAT BLUEBERRY MUFFINS image

Categories Berry Muffin Vegan

Yield 12-16 muffins

Number Of Ingredients 9

Ingredients

2 cups whole wheat pastry flour
1 1/2 t. baking soda
3/4 t. salt
zest from 1 clementine
1 cup sucanat
1 cup coconut milk
1/3 cup canola oil
1 T vinegar (white or apple cider)
2 cups blueberries, frozen or fresh

Steps:

In a medium bowl mix together flour, baking soda, salt, zest. Preheat oven to 375. In a large bowl mix together sucanat, coconut milk, oil, vinegar. Put dry ingredients into wet and stir just until ingredients are combined. Gently mix in blueberries and pour into muffin tins. Bake for 20 minutes or until tester comes out clean.

Tips:

Use ripe blueberries. This will ensure that your muffins are bursting with flavor.
Don't overmix the batter. Overmixing can result in tough muffins.
Fill the muffin cups only about 2/3 full. This will prevent the muffins from overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that the muffins are cooked through.
Let the muffins cool for a few minutes before eating them. This will help them to hold their shape.

Conclusion:

These Whole Wheat Blueberry Muffins are a delicious and healthy way to start your day. They are packed with fresh blueberries and whole wheat flour, and they are vegan and refined sugar-free. Whether you are looking for a quick and easy breakfast or a healthy snack, these muffins are the perfect choice.