These healthy blueberry muffins are a whole grain take on your favorite bakery classic. Made with whole wheat flour, dairy-free, and sweetened with maple syrup. Vegan-friendly and gluten free friendly using 1:1 gluten free baking flour.
Last week I was sharing these apple muffins to Instagram and realized that FMK is somewhat lacking in the muffin department. I mean, if I had a little bakery and didn’t offer a blueberry muffin to my customers, what kind of baker would I be? Not a very nice one.
I’ve been having these baking urges come over me (baking addicts you feel me) but don’t have the time (energy) to just get in the kitchen to play. Of course I hope that playing will then lead to recipes developed here for the blog as well. But I struggle with finding balance in creating recipes for the blog that YOU are looking for, and recipes that I just REALLY want to make. Obviously I love creating recipes for you guys that you’re specifically looking for (a lot of you have said more meals) but if I don’t get excited about a recipe, and force something that I’m not 100% into, I have a really hard time moving forward.
These Healthy Blueberry Muffins are one of those recipes I’ve been meaning to get to for a long time. So instead of just waiting for what I felt like was the right time to share (silly restrictions I set for myself) I am just going for it while the inspiration is still fresh. And while I have enough cohesive thoughts to write a post 😀
I know my other bloggers out there can relate but keeping up with everything – recipe development, photography, editing, blog writing, Facebook, Pinterest, Instagram, Twitter, emails, content calendars, contracts, invoices, taxes, etc. – is a lot of work and can be quite taxing on the brain! I’m just a one woman show here so there are days I really feel the overwhelm. And that overwhelm leads to mental exhaustion, which then causes my brain to be lame (yes, very scientific).
So when these blueberry muffins came to me last week I was 100% certain that I had to share them with you as soon as possible. I could not let them pass me by!
Dairy Free Whole Grain Blueberry Muffins
- whole wheat pastry flour (see recipe notes)
- baking powder
- baking soda
- maple syrup
How to make Healthy Blueberry Muffins
These muffins are simple and quick. You just need one bowl for the dry ingredients, and one bowl for the wet. Once you incorporate the wet and the dry ingredients you gently fold in the blueberries. I used frozen wild blueberries and they’re a little smaller, but you could use “regular” blueberries too – fresh or frozen.
Prepare the “buttermilk”, rinse and flour blueberries.
Combine dry ingredients in separate bowl and prepare the oat crumble.
Begin mixing the wet ingredients together, incorporate the dry ingredients and fold in the blueberries. Distribute batter into muffin pan, filling about 2/3 way full. Top with crumble and bake for 425ºF for 5 minutes. This creates a higher muffin top! Then continue baking the muffins for about another 10 minutes.
These blueberry muffins turned out so soft and fluffy! They are definitely going to be a new staple around here. Let me know if you make them!
More Muffin Recipes
These blueberry muffins taste amazing with warmed coconut butter!
- 1/2 cup non-dairy milk (or your choice of milk)
- 1/2 TBS apple cider vinegar
- 2 cups whole wheat pastry flour*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup avocado oil (or melted/cooled coconut oil**)
- 1/3 cup maple syrup
- 1 large egg
- 1 1/2 cups frozen wild blueberries***
for the crumble:
- Preheat oven to 425ºF. Grease 12 muffin cups or use silicone liners. Set aside.
- Prepare the “buttermilk”: In a glass measuring cup add ½ cup of milk + ½ TBS of apple cider vinegar, set aside for about 5 minutes.
- Rinse frozen blueberries through strainer until water runs almost clear. Toss with about 1 tablespoon flour, set aside.
- Combine crumble ingredients separately in small bowl.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl whisk together oil with maple syrup. Add in egg and vanilla and whisk until combined. Pour milk-vinegar mixture and gently stir to combine. Add bowl of dry ingredients into large bowl of wet ingredients. Using large spatula gently combine until all dry ingredients are almost incorporated. Gently fold in rinsed blueberries. Batter will be somewhat thick. Avoid over-mixing the batter or you’ll end up with tough muffins.
- Evenly distribute batter into 12-cup muffin pan, filling 2/3 full (about ¼ cup of batter). Sprinkle crumble mixture on top of batter in each cup, gently pressing slightly into batter.
- Bake muffins at 425ºF for 5 minutes; reduce oven temperature to 375ºF and continue baking for an additional 10-12 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10-15 minutes before gently removing. TIP: if greasing muffin pan, I use a butter knife to remove from pan. Transfer blueberry muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days.
*You can sub half whole wheat flour + half all-purpose flour. If using all whole wheat white flour, remove 2 tablespoons. You can also sub a 1:1 all-purpose gluten-free flour. I’ve had success with Bob’s Red Mill.
**If using coconut oil, make sure it is cooled after melted and egg is room temperature. Just let egg sit in hot water for about 3 minutes.
***I used frozen wild blueberries in the muffins which are typically much smaller. You can also use regular blueberries, fresh or frozen.
VEGAN SUB: use 1 TBS milled flaxseed + 3 TBS water in small bowl and let sit for 5 minutes until gel forms. Incorporate into batter as directed for egg.
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