These healthy blueberry muffins taste like they’re fresh from the bakery! Made with whole wheat flour, dairy free, and sweetened with maple syrup. Easy to make, vegan and gluten free friendly.
What You Need
For these healthy blueberry muffins you need whole wheat pastry flour, baking powder, baking soda, salt, milk, apple cider vinegar, oil, maple syrup, eggs, vanilla extract, and blueberries.
Combine your non-dairy milk with apple cider vinegar or lemon juice. It may look like it will curdle slightly – this is okay! Set aside.
Homemade Buttermilk
Combine dry ingredients in a separate bowl. Set aside.
Mix Dry Ingredients
Begin mixing the wet ingredients together. Then incorporate the dry ingredients and fold in the blueberries.
Mix Wet Ingredients
Combine ingredients for oat crumble in a small bowl.
Make Crumble
Bake muffins at 425ºF for 5 minutes; reduce oven temperature to 350ºF and continue baking for an additional 10-12 minutes.
Make Crumble
Allow muffins to cool inpan for about 10-15 minutes before gently removing.
Cool Muffins
Transfer blueberry muffins to wire rack and allow to cool completely before storing.
To freeze, allow muffins to cool completely before storing in an airtight container and place in the freezer, up to 3 months.Allow muffins to thaw at room temperature.
FROZEN BLUEBERRIES
FROZEN BLUEBERRIES
You can use fresh or frozen blueberries in this muffin recipe. I’ve noticed when using frozen, you can omit 1 tablespoon of milk. The frozen blueberries add extra moisture to the batter.
VEGAN
VEGAN
Use 1 TBSP milled flaxseed + 3 TBSP water in small bowl and let sit for 5 minutes until gel forms. Incorporate into batter as directed for egg.