Healthy Whole Wheat Blueberry Muffins (Vegan)


Unfortunately we cannot live off of cookies and pancakes and cupcakes alone. I mean I suppose we could but we’d probably have scurvy but it would certainly be a delicious way to live. These muffins are good, they’re simple muffins to make and they have no refined sugar. They do have maple syrup, blueberries and oats. The things that a balanced breakfast are made of.


They don’t grow into giant fluffy muffins, they’re denser than that but still have a light quality to them. The key to that is baking soda and vegan buttermilk. I played around with this recipe a lot before I got it to a place I was pleased to post about.


I’m fairly certain that every March I post a picture of tulips on my kitchen table. As soon as it seems winter is truly over (I may be jinxing it here, there’s still time for one more snowstorm) I have to buy some fresh cut tulips.


I’m also growing some seedlings in my window. There’s basil in that pot there. I’m planning on keeping this basil in the window year round. Although I may move some of it outside come to think of it. Blueberry muffins in March are good with frozen wild Canadian blueberries. Blueberry muffins in the summer with fresh blueberries from the farmer’s market will be even better.


I always think muffins are best served warm with a pat of butter (or vegan margarine in this case!). These are a go to breakfast around here because they have a bit of everything. Blueberries to get your fruit quotient, flax seed for a bit of protein, coconut oil with all it’s antibacterial goodness and more!

Whole Wheat Blueberry Muffins

  • 1 1/2 cups whole wheat flour
  • 1/2 cup quick cooking oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1 tbl flax seeds
  • 2 tbl warm water
  • 1/2 cup coconut or soy milk
  • 1 tbl apple cider vinegar
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • 1/2 cup blueberries


Pre-heat the oven to 400

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.

In a small bowl combine the ground flax seed and warm water. Place it in the fridge.

Add apple cider vinegar to the non dairy milk and set aside to curdle.

Melt the coconut oil.

Add the flax “egg” to the dry ingredients pour in the milk, melted coconut oil, and vanilla.

Fold in the blueberries.

Bake for 20 min.


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