Whole Wheat Blueberry Muffins

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These Whole Wheat Blueberry Muffins are simple and healthy breakfast muffins loaded with fiber for a great start of the day. They have the same texture, same taste, same look as classic muffins in a much more nutritious version.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/whole-wheat-blueberry-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: muffins

Calories: 159.2kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cup Oat Milk (note 1)
¼ cup Applesauce (note 2)
⅓ cup Light Olive Oil (note 3)
2 ½ cups Whole Wheat Flour Learn how to measure flour accurately.
½ cup Coconut Sugar (note 4)
3 teaspoon Baking Powder (note 5)

Optional

1 ½ cup Blueberries fresh or frozen
1 teaspoon Cinnamon
½ teaspoon Salt
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line two 12-hole muffin trays with paper liners. Spray cooking oil. Set aside.
In a mixing bowl, whisk milk, olive oil, applesauce, and vanilla extract. Set aside.
Using a rubber spatula stir in whole wheat flour, coconut sugar, salt, cinnamon, and baking powder.
Fold in blueberries and stir to evenly incorporate.
Divide the batter evenly into the 12 muffin paper liners.
Bake the muffins on the center rack of your oven for 25-35 minutes at 350 °F (180 °C) until they are golden brown and a pick inserted in the center comes out clean.
Let the muffins cool down on a rack for 30 minutes completely before eating.

Equipment

Notes

Note 1:Aany milk can be used, but I like oat milk or soy milk when baking with high-fiber flour to keep the muffin moist and not dry. If you use almond milk, stir 2 teaspoons of lemon juice or apple cider vinegar until it curdles the milk to make the muffins less dry. Regular milk works too if you use dairy in your kitchen.

Note 2: Or mashed banana.

Note 3: If any light flavor oil works feel free to use melted coconut oil or light avocado oil. Do not put melted coconut oil in contact with cold milk or it forms oil lumps.

Note 4: Any granulated sweetener can be used like sugar, brown sugar, or unrefined cane sugar.

Note 5: Fresh or frozen, you don't need to thaw the blueberries before adding to the batter.

Gluten-Free Note: I didn't try the recipe with gluten-free flour equivalent. the recipe does not work with oat flour or almond flour.

Storage: Store the muffins in the fridge in a sealed box for up to 4 days.

Nutrition