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. Top with an oat streusel for a delicious sweetness. You will love these easy blueberry muffins!
FLOUR – 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.
OIL – If using coconut oil, make sure it is cooled after melted and egg is room temperature. You can let egg sit in hot water for about 3 minutes to speed things up.
VEGAN SUB – use 2 tablespoons milled flaxseed + 1/3 cup water in small bowl and let sit for 5 minutes until gel forms. Incorporate into batter as directed for egg.
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