blueberry muffin on teal plate with coconut butter glaze
How to Make...

Whole Grain Blueberry Muffins [ dairy-free ]

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. 

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Scale:


  • 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.  Preheat oven to 425ºF. Grease 12 muffin cups or use silicone liners. Set aside.
  2. 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.
  3. Rinse frozen blueberries through strainer until water runs almost clear. Toss with about 1 tablespoon flour, set aside.
  4. Combine crumble ingredients separately in small bowl.
  5. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
  6. 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.
  7. 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.
  8. 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.

Recipes 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.

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.

Nutrition Information:

  • Serving Size: 1 muffin
  • Calories: 184
  • Sugar: 9
  • Sodium: 202
  • Fat: 9
  • Saturated Fat: 2
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 16
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 16