Vegan Blueberry Muffin Recipe

Blueberries are nutritional superstars. They range in flavor from tart to sweet and are low in calories but packed with nutrients. They are best when they are in season, from May to October.

They grow on a bush and belong to the heather family with relatives such as blueberries, blueberries, mountain laurel, rhododendron, and azalea. Blueberries grow in clusters. They can vary in size from the size of a small pea to the size of a marble. They are deep in color (part of what makes them so nutritious).

For the vegan, this recipe delivers! There are no animal products in this recipe. If you’re a true purist, whole wheat puff pastry can be substituted for a purer option like ground buckwheat. Honey can be substituted for agave nectar or maple syrup. These recipe changes may change the flavor slightly, but the great thing about recipes is that you can experiment and find what works best for you.


• 1 cup of flaxseed egg substitute (if you are not vegan, you can substitute for 2 eggs)

• 2 cups of soy, rice or almond milk (if you are not vegan, you can substitute it for normal milk)

• 1 cup apple sauce

• 1 1/2 cups honey (or substitute with agave nectar or maple syrup)

• 1 1/2 tablespoon vanilla extract

• 7 cups whole wheat puff pastry flour, sifted (or substitute with ground buckwheat)

• 2 tablespoons baking powder

• 1 1/2 teaspoon baking soda

• 2 1/2 cups blueberries, frozen and chopped in a food processor

• 2 1/2 cups blueberries, frozen, whole (can also be used fresh)

• Raw unrefined sugar to sprinkle on top


• Sift all dry ingredients into a large bowl and set aside.

• Beat all wet ingredients (except blueberries) for 2 to 3 minutes on high speed.

• Blend the wet mixture with the dry mixture and incorporate the blueberries with a spatula or a wooden spoon. Be careful not to over mix.

• Spray muffin tins with vegetable oil or grapeseed oil spray, or use muffin papers or silicone muffin liners.

• Fill muffin tins 3/4 full with batter using cookie scoop.

• Sprinkle some raw sugar on top of each muffin before baking.

• Bake muffins at 375 degrees for about 25 minutes, or until muffins pop back when lightly pressed.

• Makes about 30 full-size muffins

After removing the muffins from the oven, let them sit for about 30 minutes to cool. This blueberry muffin recipe is so good you’ll want to share it with your friends!

Leave a Reply

Your email address will not be published. Required fields are marked *