Blueberry Muffins (With Whole Wheat Flour)

Bright and delicious blueberry muffins are the perfect sweet breakfast treat or a snack. This eggless blueberry muffin recipe is easy and healthy, and makes moist, soft, and delicious muffins with whole wheat flour. Here you’ll find step-by-step instructions with photos to prepare a batch for quick morning snacks on the go!

vegan blueberry muffins in a bamboo tray

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!

eggfree blueberry muffins on a wired rack

Step-by-Step Guide

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.

blueberries in a bowl

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.

whole wheat flour added to blueberries

3. Mix the flour with the blueberries so that they are well coated. Keep aside.

flour mixed with the blueberries

Sifting Dry Ingredients

4. 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.

paper liners in a muffin tin

5. 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.

whole wheat flour, salt and baking powder in a sieve

6. Sift all the dry ingredients.

sifting flour and sugar in a sieve

7. Set the sifted dry ingredients aside. Preheat the oven at 180 degrees celsius or 350 degrees Fahrenheit for 15 minutes.

sifted flour

Mixing Wet Ingredients

8. In another smaller bowl add ¾ cup sugar (150 grams).

refined sugar in another bowl

9. Add 1 cup thin or lite coconut milk or plant-based milk of your choosing. You can also use dairy milk, if you prefer.

coconut milk added to sugar

10. Now add 1 teaspoon vanilla extract.

adding vanilla extract

11. 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.

adding lemon juice

12. 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.

adding oil

13. Whisk the wet ingredients together with a wired whisk.

combining the sugar and wet ingredients

14. Whisk for 1 or 2 minutes so that the sugar is completely dissolved.

wet ingredients mixture in the bowl

Making Blueberry Muffins Batter

15. Add the wet ingredients mixture to the sifted flour.

adding wet ingredients to the dry ingredients

16. 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.

whisking wet and dry ingredients together

17. 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.

making the batter

18. Now add the flour coated blueberries.

adding blueberries to the batter

19. Using a spoon or spatula, gently fold the blueberries in the batter.

making blueberry muffins batter

Baking Blueberry Muffins

20. Use a spoon to add the batter to the muffin moulds so they are ½ or ¾ of the way full.

muffin batter added to muffin moulds

21. 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.

eggless blueberry muffins in the baking tray in the oven

22. Remove when the muffin tops have become light golden.

baked eggless blueberry muffins

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.

checking the doneness of blueberry muffins with a toothpick

24. Let the muffins cool for about 2 to 3 minutes in the pan before taking them out and placing on a cooling rack.

baked blueberry muffins on a wired rack

25. Serve these vegan blueberry muffins warm or at room temperature.

vegan blueberry muffins in a bamboo tray


Can I make this recipe with frozen blueberries?

Fresh berries certainly work best, and frozen blueberries might make the muffins a bit too moist. I suggest using dried blueberries if fresh aren’t available.

What other types of milk can I use to make these blueberry muffins?

I prefer coconut milk in this recipe, however, you can use just about any plant-based milk or even dairy milk. Almond, soy, and cashew milk are great options!

Can I make muffins with water?

Yes you can! They will be a bit lighter and not quite so richly flavorful, but the blueberry muffins will still hold together well and taste delicious.

What other sweeteners can I use in this muffin recipe?

I’ve used raw cane sugar, but feel free to use your preferred sweetener. Jaggery, coconut sugar, palm sugar, or white granulated sugar. But avoid using honey as it become toxic on heating.

How long do homemade blueberry muffins keep well?

For the freshest taste I recommend that you keep the muffins in a sealed container in the fridge. They’ll keep well for up to a week. Reheat in the microwave for just a few seconds until slightly warmed.

More Muffins Recipes!

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

These egg free and vegan blueberry muffins are made with whole wheat flour and have a nice soft and moist crumb. Make a batch for a breakfast on the go or as a sweet snack.

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings 12 muffins

Prevent your screen from going dark while making the recipe

subscribe to us on youtube to get the latest Recipe Video updates.

This Blueberry Muffins Post from the blog archives first published in February 2018 has been republished and updated on 22 July 2021.

Source link

Leave a Reply