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Whole Wheat Blueberry Muffins

blueberry muffin with oat crumble on top, in liner on small white plate, blueberry bowl in background

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4.9 from 8 reviews

These Healthy Blueberry Muffins taste like they’re fresh from the bakery! Made with whole grains, dairy free, and sweetened with maple syrup. Top with an oat streusel for a delicious sweetness. Easy to make, vegan friendly, and gluten free friendly.

Ingredients

Units Scale
  • 1/2 cup non-dairy milk (or your choice of milk)
  • 1/2 tablespoon apple cider vinegar
  • 1 heaping cup blueberries (fresh or frozen)
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/3 cup avocado oil (or melted/cooled coconut oil)
  • 1/3 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract

oat crumble

Instructions

  1. Preheat oven to 425ºF. Grease 12 muffin cups or use silicone liners. Set aside.
  2. Prepare the “buttermilk”: In a glass measuring cup, stir together the milk and apple cider vinegar, set aside for about 5 minutes.
  3. Prepare blueberries: Rinse frozen blueberries through strainer until water runs almost clear. Toss with about 1 tablespoon flour, set aside.
  4. Make crumble: Combine crumble ingredients separately in small bowl.
  5. Combine dry ingredients: In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
  6. Combine wet ingredients: In a large bowl whisk together oil with maple syrup. Add in eggs 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. Add to muffin pan: 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 350ºF 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.
  9. Cool: Transfer blueberry muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days.

Equipment

Notes

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. I have not tested this recipe using *both* GF flour AND a flax egg, If you do, let me know how it goes!

STORAGE – muffins can be kept in an airtight container at room temperature and are best enjoyed within 2-3 days.

FREEZE – allow muffins to cool completely before storing in a freezer-safe Ziplock bag or airtight container. Freeze for up to 3 months. Thaw at room temperature before enjoying.

Nutrition