Vegan Blueberry Muffins
These light and fluffy vegan blueberry muffins are made with healthy whole grains and sweetened with just a hint of maple syrup.
Is there anything more pleasant in the morning than a blueberry muffin with your coffee?
Perhaps, a massive stack of warm pancakes…but I digress.
There’s just something so comforting about blueberry muffins.
I’ve been spending a lot of time as a new mom wandering around the house in PJs bleary-eyed from a lack of sleep, so comfort is something I’ve been trying to stock up on. And with berries on sale for the summer, muffins have been on constant rotation in our house.
My muffin kick started about a month ago with some chocolatey muffins I found online. From there I moved on to banana bread muffins, which were gobbled down in a matter of days. Then two weeks ago I tried out a batch of strawberry muffins from Cookie + Kate.
They were incredible and inspired me to create my own berry-filled breakfast treat.
With about two pints of blubs on hand, these vegan blueberry muffins were born.
These vegan muffins are made with whole wheat pastry flour and oats, providing a hefty dose of belly-filling fiber. The recipe uses chia “eggs” in place of regular eggs and a mashed banana for sweetness and moisture.
Olive oil provides heart-healthy fat while a touch of maple syrup finishes off the flavor. If you’re not vegan, feel free to sub the maple for honey if you prefer.
You can also totally swap in your favorite berry of choice, but you may need to adjust the liquid as strawberries have a higher water content than blueberries.
If you love muffins as much as our family, I suggest doubling the recipe. These lasted us about two and a half days :)
- 1¾ cup whole wheat pastry flour
- ⅓ cup oats
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of salt
- ⅓ cup olive oil
- ⅓ cup maple syrup
- 2 chia eggs (2 tablespoons chia seeds + 4 tablespoons warm water)
- 1 medium banana, mashed
- ¼ cup unsweetened plant milk
- 1 tablespoon vanilla
- 2 teaspoons white vinegar
- 2 cups blueberries
- Preheat oven to 350.
- In a small bowl, combine chia seeds and warm water and set aside for 5 minutes.
- In a large bowl, mix together the dry ingredients.
- In another bowl, mix together the wet ingredients, including the chia "eggs."
- Fold the wet ingredients into the dry, taking care not to overmix.
- Fold in the blueberries.
- Distribute batter evenly into an oiled muffin tin.
- Bake for about 20 minutes.
- Let muffins cool for about 5 minutes before enjoying.
Looking for more healthy vegan breakfast recipes? Try these! >>
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Weigh-in: What’s your favorite type of muffin? Will you try these vegan blueberry muffins?
Looks delicious, Whitney! Gotta make these for the kiddos. And me haha. I don’t blame th einspiration from Cookie + Kate. I love her recipes too!! Ok, now to try to get my 8 month old to sleep…
Whitney E. RD says:
If only the recipe for sleep was as easy as this one for blueberry muffins! Thanks, Leah :)
Ana Alarcon says:
Whitney, these looks so yum! I have been looking for a different muffing recipe, I feel like your look super fluffly #YUM
Jodi Robinson says:
Blueberries are perfect for summer! Make It portable, and I’m sold.
These look so good! I love how they are smaller and such a great ingredient list!
Kathryn Pfeffer says:
This looks incredible! I love that it is vegan using chia eggs and non-dairy milk. I have never used pastry flour and will look into this for future recipes!
These muffins look so dense and fluffy! I love prepping little muffins to have throughout the week as I’m running out the door, these look perfect.
Katey Davidson, MSc, RD says:
Ah! These look so delicious! Thanks for sharing :)
Anna Louise Hicklin says:
These are wonderful! Just made them this morning. I included a tablespoon of ground flax and just upped the plant milk to thin the batter just a little. They turned out perfect and I love how healthy they are! My toddler age kids gobbled them up!
Whitney E. RD says:
Thanks so much for the feedback, Anna! Glad you and your little ones enjoyed them!
Jennifer Atlas says:
I made these this morning. I substituted 2 1/4 cup gluten free flour( just because I didn’t have wheat on hand)and 1/2 the berries raspberries. My chef husband approved. I’m definitely saving this recipe to make again.
Whitney E. RD says:
So glad you enjoyed them and that they got a chef’s seal of approval ;)