About These Blueberry Muffins

I am a big fan of muffins. Fruit muffins, dessert-worthy muffins, healthy and indulgent and everything in between. They are all delicious in my book! Typically to make them from scratch at home I use my tried-and-true Eggless Chocolate Chip Muffins recipe. There were so many people that loved this recipe as much as I do, and I got many requests to make different versions with other scrumptious ingredients. These classic blueberry muffins make for a tasty baked breakfast or sweet snack. They have a moist, soft crumb and of course are loaded with fresh sweet blueberries! Every bite is tasty and invigorating, and great to get you up and moving. For a healthier morning treat I have made this blueberry muffin recipe eggless and with whole wheat flour. I also use thin coconut milk, so the recipe happens to be dairy-free and vegan. The muffins are still super soft and flavorful – I promise you won’t even notice that they are healthy, too!

How to make Blueberry Muffins

Prepping Blueberries

  1. First, rinse ¾ cup of fresh blueberries (125 grams) in water a couple of times. Drain all the water and place the blueberries in a bowl or on a plate.
  2. Add 1 tablespoons whole wheat flour. Coating the berries in flour before baking helps to ensure they won’t just sink to the bottom of the muffins.
  3. Mix the flour with the blueberries so that they are well coated. Keep aside.

Sifting Dry Ingredients

  1. Now line a 12 muffin moulds pan with paper muffin liners. Or you can grease the muffin moulds with some olive oil or a neutral flavored oil.
  2. In a sieve over a large mixing bowl, add 1.5 cups whole wheat flour (180 grams), 1 teaspoon baking powder, ¼ teaspoon baking soda and 1 pinch salt.
  3. Sift all the dry ingredients.
  4. Set the sifted dry ingredients aside. Preheat the oven at 180 degrees celsius or 350 degrees Fahrenheit for 15 minutes.

Mixing Wet Ingredients

  1. In another smaller bowl add ¾ cup sugar (150 grams).
  2. Add 1 cup thin or lite coconut milk or plant-based milk of your choosing. You can also use dairy milk, if you prefer.
  3. Now add 1 teaspoon vanilla extract.
  4. Add 1 tablespoon lemon juice. You can also use 1 tablespoons apple cider vinegar or white vinegar. The acidity helps to cut the sweetness a bit and gives the muffins a nice rise without eggs.
  5. Add 4 tablespoons olive oil or any neutral flavored oil. Even coconut oil can be used. But make sure that the coconut oil is in melted state and not solid state.
  6. Whisk the wet ingredients together with a wired whisk.
  7. Whisk for 1 or 2 minutes so that the sugar is completely dissolved.

Making Blueberry Muffins Batter

  1. Add the wet ingredients mixture to the sifted flour.
  2. Using a small wired whisk, gently and lightly mix. Be careful to not over mix the batter. Doing so will result in a denser blueberry muffin.
  3. Small lumps are fine in the batter. If the batter seems a bit too thick, add a splash more of the coconut milk and gently stir again.
  4. Now add the flour coated blueberries.
  5. Using a spoon or spatula, gently fold the blueberries in the batter.

Baking Blueberry Muffins

  1. Use a spoon to add the batter to the muffin moulds so they are ½ or ¾ of the way full.
  2. Place the muffin tray in the center rack of the oven. Only heat the bottom heating element (bake mode in OTGs available in India). Bake the blueberry muffins for 25 to 35 minutes. Check them after 20 minutes and keep and eye on them so they don’t get too browned. Timing will vary as no two ovens will have the same temperature and size. So do keep a check. Only open oven to check after ¾ of the baking is done.
  3. Remove when the muffin tops have become light golden. 23. Insert a bamboo skewer or a toothpick (where there are no berries) to check for doneness. If it has any batter sticking on it then bake for some more minutes.
  4. Let the muffins cool for about 2 to 3 minutes in the pan before taking them out and placing on a cooling rack.
  5. Serve these vegan blueberry muffins warm or at room temperature. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Apple Muffins Banana Muffins Lemon Muffins (Eggless & Whole Wheat) Mango Muffins Recipe This Blueberry Muffins Post from the blog archives first published in February 2018 has been republished and updated on 22 July 2021.

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title: “Blueberry Muffins With Whole Wheat Flour " ShowToc: true date: “2024-09-14” author: “Cory Lee”

About These Blueberry Muffins

I am a big fan of muffins. Fruit muffins, dessert-worthy muffins, healthy and indulgent and everything in between. They are all delicious in my book! Typically to make them from scratch at home I use my tried-and-true Eggless Chocolate Chip Muffins recipe. There were so many people that loved this recipe as much as I do, and I got many requests to make different versions with other scrumptious ingredients. These classic blueberry muffins make for a tasty baked breakfast or sweet snack. They have a moist, soft crumb and of course are loaded with fresh sweet blueberries! Every bite is tasty and invigorating, and great to get you up and moving. For a healthier morning treat I have made this blueberry muffin recipe eggless and with whole wheat flour. I also use thin coconut milk, so the recipe happens to be dairy-free and vegan. The muffins are still super soft and flavorful – I promise you won’t even notice that they are healthy, too!

How to make Blueberry Muffins

Prepping Blueberries

  1. First, rinse ¾ cup of fresh blueberries (125 grams) in water a couple of times. Drain all the water and place the blueberries in a bowl or on a plate.
  2. Add 1 tablespoons whole wheat flour. Coating the berries in flour before baking helps to ensure they won’t just sink to the bottom of the muffins.
  3. Mix the flour with the blueberries so that they are well coated. Keep aside.

Sifting Dry Ingredients

  1. Now line a 12 muffin moulds pan with paper muffin liners. Or you can grease the muffin moulds with some olive oil or a neutral flavored oil.
  2. In a sieve over a large mixing bowl, add 1.5 cups whole wheat flour (180 grams), 1 teaspoon baking powder, ¼ teaspoon baking soda and 1 pinch salt.
  3. Sift all the dry ingredients.
  4. Set the sifted dry ingredients aside. Preheat the oven at 180 degrees celsius or 350 degrees Fahrenheit for 15 minutes.

Mixing Wet Ingredients

  1. In another smaller bowl add ¾ cup sugar (150 grams).
  2. Add 1 cup thin or lite coconut milk or plant-based milk of your choosing. You can also use dairy milk, if you prefer.
  3. Now add 1 teaspoon vanilla extract.
  4. Add 1 tablespoon lemon juice. You can also use 1 tablespoons apple cider vinegar or white vinegar. The acidity helps to cut the sweetness a bit and gives the muffins a nice rise without eggs.
  5. Add 4 tablespoons olive oil or any neutral flavored oil. Even coconut oil can be used. But make sure that the coconut oil is in melted state and not solid state.
  6. Whisk the wet ingredients together with a wired whisk.
  7. Whisk for 1 or 2 minutes so that the sugar is completely dissolved.

Making Blueberry Muffins Batter

  1. Add the wet ingredients mixture to the sifted flour.
  2. Using a small wired whisk, gently and lightly mix. Be careful to not over mix the batter. Doing so will result in a denser blueberry muffin.
  3. Small lumps are fine in the batter. If the batter seems a bit too thick, add a splash more of the coconut milk and gently stir again.
  4. Now add the flour coated blueberries.
  5. Using a spoon or spatula, gently fold the blueberries in the batter.

Baking Blueberry Muffins

  1. Use a spoon to add the batter to the muffin moulds so they are ½ or ¾ of the way full.
  2. Place the muffin tray in the center rack of the oven. Only heat the bottom heating element (bake mode in OTGs available in India). Bake the blueberry muffins for 25 to 35 minutes. Check them after 20 minutes and keep and eye on them so they don’t get too browned. Timing will vary as no two ovens will have the same temperature and size. So do keep a check. Only open oven to check after ¾ of the baking is done.
  3. Remove when the muffin tops have become light golden. 23. Insert a bamboo skewer or a toothpick (where there are no berries) to check for doneness. If it has any batter sticking on it then bake for some more minutes.
  4. Let the muffins cool for about 2 to 3 minutes in the pan before taking them out and placing on a cooling rack.
  5. Serve these vegan blueberry muffins warm or at room temperature. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Apple Muffins Banana Muffins Lemon Muffins (Eggless & Whole Wheat) Mango Muffins Recipe This Blueberry Muffins Post from the blog archives first published in February 2018 has been republished and updated on 22 July 2021.

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