- Prep-time: / Ready In:
- Makes 12 muffins
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These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild blueberries, use them—they are perfect for muffins because they’re tiny and distribute beautifully without making the muffin soggy. If you use larger berries, like blackberries, slice them in half; otherwise they’ll be too large. If you use frozen berries, bake the muffins for 26 minutes. If you use fresh, then 22 minutes should do it. Either way, check after 22 minutes to make sure you don’t overbake.
Ingredients
- ⅔ cup unsweetened plant-based milk
- 1 tablespoon ground flaxseeds
- 1 teaspoon apple cider vinegar
- 2 cups whole-wheat pastry flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup unsweetened applesauce
- ½ cup pure maple syrup
- 1½ teaspoons pure vanilla extract
- 1 cup berries
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone liners or use a nonstick or silicone muffin pan.
- In a large measuring cup, use a fork to vigorously mix together the plant-based milk, flaxseeds, and vinegar. Mix for about a minute, until it appears foamy. Set aside.
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the milk mixture. Add the applesauce, maple syrup, and vanilla to the well and stir together. Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.
- Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the center of a muffin comes out clean.
- Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan.
Comments (24)
(5 from 18 votes)Very good. If your coming from a SAD they aren't light and fluffy like muffins with oil and white flour. They are closer to a moist and sweet whole wheat bread with berries mixed in. Great, but know what to expect.
Excellent recipe
these are really good! I subbed oat flour and they turned out great. I love that I can use frozen blueberries (cooked at 26 min and they were perfect!)
Great recipe! The trick with blueberries is to add them to the batter while still frozen. They won't sink to the bottom. I also read that you can toss frozen berries first in a little flour and that prevents them from 'running', which gets the batter all blue.
Easy to make and very tasty. I cut the maple syrup in half and it was just sweet enough for us. Also, I did not have pastry flour, so I used whole wheat flour.
Definitely a hit, even with my partner who is not WFPB. I'm excited to try out variations.
I love this recipe. The base is so versatile. I have made them following the directions and they are delicious. I have also swapped out the berries for diced apples and raisins and added cinnamon and an oat crumble on top and they were fabulous. Today I used this recipe to make carrot cake muffins. I omitted the berries and replaced them with shredded carrots and raisins, and added some pumpkin pie spice. I also made a cream cheese icing using Kite Hill Vegan Cream Cheese, maple syrup, and a little vanilla paste. This has become one of my favorite recipes.
DELICIOUS!!! As a note- to keep your blueberries from sinking to the bottom, mix a few in the batter and then sprinkle a few on top after you pour the batter in the pan. They will sink into the batter but not all the way to the bottom :-)
I made these substituting a banana for the apple sauce and they were the first muffins I've made since going plant based that looked and tasted like cakes rather than disasters! Thank you. I am going to try with coffee and walnuts instead of the berries next time.
What is the nutritional information on these (calories, carbs, etc)
They are in the oven using gooseberries from my backyard.
These were very good a little dry but good all the same. Will make these again.
I made these and they didn't last long...they taste wonderful!!
Great and easy recipe!
I made these muffins for my teenage daughter and her friends, none of whom eat plant-based. They had no idea they were eating healthy muffins - well they kind of did, I am known for making healthy food - but they’d never guess from the flavor. I substituted white whole wheat flour and used wild frozen blueberries- plus a few of the fresh larger ones. Baked them for 26 minutes and they came out perfectly. The sweetness level was ideal. I’m adding these to my brunch menu whenever I have guests. So good!
Delicious! I only had one third cup of apple sauce instead of one half so I made up the difference in liquid with unrefined coconut oil. I used fresh blueberries and baked for the minimum time and they were perfect. This is a great recipe that I will be adding to my favorites. My 22 year old vegan daughter thought these muffins were amazing.
Can I use almond flour instead of wheat flour?
very good! not overly sweet. i think it doesnt need as many blueberries though; the blueberries were ending up at the bottom and making it hard to hold the muffins without getting sticky.
I’ve made these so many times! They are delicious. I make a double batch and freeze them.
Very good! I made them with blueberries and oats. I'll put less salt in it next time
I love these so much! Perfectly sweet and perfectly delicious! And SO easy to make!
Can you substitute almond flour for the whole wheat flour requested ? Thank you
these are ridiculous....i wish i had never found this recipe because i could not stop eating muffins. also they take about ten minutes to make.
These are my family's favorite muffins.