These blueberry muffins are a healthier take on your favorite bakery classic. Made with whole grain flour, dairy-free, and sweetened with maple syrup. Vegan-friendly!
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 Whole Grain 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
what you need
- whole wheat pastry flour (see recipe notes)
- baking powder
- baking soda
- salt
- oil
- maple syrup
- egg
- vanilla
- blueberries
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.
The muffin tops! Oh yes, I also added an oat crumble because… just because 🙂 But to get the muffin tops you want to bake the muffins at a high temperature, 425F in this case, for five minutes before dropping the temperature down to 350F for an additional 15-20 minutes. The high heat causes the muffins to get nice and high with the perfect tops!
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!
These blueberry muffins taste amazing with warmed coconut butter!
Whole Grain Blueberry Muffins [ dairy-free ]
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 1x
Print Recipe
Pin RecipeIngredients
- 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:
- 1 1/2 TBS coconut oil, melted & cooled
- 2 TBS coconut sugar
- 2 TBS whole wheat white flour
- 3 TBS rolled oats (or 2 TBS quick oats)
- dash of ground cinnamon
Instructions
1. Preheat oven to 425F. Grease 12 muffin cups or use silicone liners. Set aside.
2. In a glass measuring cup add ½ cup of milk + ½ TBS of apple cider vinegar, set aside for about 5 minutes.
3. Rinse frozen blueberries through strainer until water runs almot clear. Toss with about 1 tablespoon flour, set aside.
4. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
5. 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.
6. Add bowl of dry ingredients into large bowl of wet ingredients. Using large spatula gently combine until all dry ingredients are almost incorporated.
7. Gently fold in rinsed blueberries. Batter will be somewhat thick. Avoid over-mixing the batter or you’ll end up with tough muffins!
8. 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.
9. Bake muffins at 425F for 5 minutes, then reduce oven temperature to 375F 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.
Notes
*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.
-To make vegan: sub 1 TBS milled flaxseed + 3 TBS water in small bowl and let sit for 5 minutes until gel forms.
- Category: Breakfast
- Method: bake
- Cuisine: American
Keywords: dairy free muffins, healthy blueberry muffins, whole grain muffins
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Emily Weir says
REALLY wish I was eating one of these for breakfast today. Anything with a crumble just calls to me.
Ashley says
They’re so easy to make! And crumble top for blueberry is just kind of necessary 🙂
Liz @ pumpkin & peanut butter says
Blueberry muffins are my JAM! Totally in love with this oat crumble too. And I can definitely relate to the “lame” brain. Sometimes I sit down to write a post and literally NOTHING comes out. We can only do the best we can!
Ashley says
Exactly! It can be challenging when you feel like you’re constantly writing and probably talking about the same things. Some days are better than others!
Emily says
I always wonder how my professional blogger friends do it all. You amaze me with all the photo shooting, recipe development, and all the food you produce. 🙂 And blueberry muffins are my FAVORITE. 🙂
Ashley says
Aw thanks Emily! <3 It is a lot of work but also very rewarding!
Jess @hellotofit says
Yaaaay I need all the dairy-free recipes I can get! LOL.
Ashley says
lol I knowww <3
Amanda says
These sound delicious! Do you think honey world work instead of maple syrup?
Ashley says
Hi Amanda! In a recipe like this yes, I believe it should. Let me know if you try! 🙂
Chantelle says
Honey will work in place of maple syrup, and they’re delicious.
But seriously, do not over mix…
I’ve made this recipe 4 or 5 times now and over mixed it once. It was heavy…
★★★★★
Ashley says
Thanks so much for your feedback and comment, Chantelle! I appreciate you taking the time to leave a review 🙂 And trying not to over-mix is definitely challenge I still struggle with sometimes if I am not being careful!
Chelsea Borton says
Do you know what you could substitute for the egg?
Love your blog!
Ashley says
Hi Chelsea! Thanks so much for your comment! If subbing an egg usually I sub a chia seed or flaxseed “egg”. You’ll just mix 1 TBS chia seed or flaxseed with 3 TBS water – let sit for 5 minutes to gel up and incorporate as the steps specify. Hope that helps! Let me know what you try!
Tia says
I’ve made these at least 20 times already, they are amazing!!!!! I make them vegan by using a flax egg. My family and I love them!!! ❤️
Ashley says
That is amazing! Thanks so much for sharing with me, Tia! It’s funny because I actually just made a version of these today myself 😀 And I love that you were able to use a flaxseed egg for a vegan version. Thanks again for commenting! Reviews like these help make the recipe more credible 😀 <3
Mary Kate says
I make these all the time! I make them gluten free by using 1:1 Bobs Red Mill GF flour. I usually don’t make the crumble for the top, but they are delicious anyway!
Ashley says
Ah that’s great! I love that Bob’s 1:1 flour too! Thanks for taking the time to comment, Mary Kate!
Jocelyn Uibo says
Just a query 5 hours of prep should be 5 mins?? 20 hours cooking time should that be 20mins? As stated on the front of the recipe??
Ashley says
Ah yes sorry for the confusion there! Something must have gone wrong while entering in the info in the fields. I’ll be sure to update – thanks for letting me know!
Michele says
Hi,
This looks yummy. I’m just wondering how much vanilla should we add to it? You mentioned on the directions but on the ingredients list.
★★★★★
Ashley says
Thank you for your comment and bringing that to my attention! 1 tsp vanilla. Will update the card – thank you!