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Vegan Blueberry Muffins: An Easy Whole Wheat Bake

Vegan Blueberry Muffins made with wholemeal spelt flour.

A super easy one bowl recipe for vegan blueberry muffins flavoured with lemon. They’re quick to make too and can be ready in under thirty minutes. Made with wholemeal spelt flour, they’re not only light and delicious, but healthier too.

Blueberry muffins are an American classic. They’ve crossed the pond and are now a firm favourite here in the UK. There’s a good reason for that. As the muffins cook, the blueberries explode, releasing their wonderful purple juice and going all jammy. But they’re not only delicious, they’re also incredibly easy to make. This vegan whole wheat version is even easier.

When I spotted some cut price blueberries the other day, I thought I’d better get some. So I did and hotfooted it back to the kitchen to make a batch of these vegan blueberry muffins.

Vegan Blueberry Muffins

You don’t need a whole load of ingredients to make these easy vegan blueberry muffins. The recipe is incredibly simple. It’s mostly, flour, sugar, milk, oil and blueberries. I’ve used lemon to flavour the muffins rather than the more traditional vanilla. But you could easily swap this over if you prefer.

Place the flour and other dry ingredients into a large bowl. You can either sieve them in, or give them a good whisk once they’re in the bowl. Either method will combine the ingredients as well as remove any lumps.

Make a well in the centre and pour in the oil and soured milk. Read on to find out how to turn plant milk into sour milk.

Using a large metal or wooden spoon, gently mix in the dry ingredients from the inside out until everything is just incorporated. Don’t forget to stir in those blueberries. It’s important that you don’t over mix muffins as this could make them tough rather than soft and light.

Divide the mixture between twelve muffin cases and bake for about twenty minutes. Don’t worry if the cases lose their shape when you spoon in the blueberry muffin batter. You can see from the above photos that mine did precisely that. But when you take them out of the oven, they’re all just as they should be.

Blueberry muffins cooling on a rack.

Like many bakes, these vegan blueberry muffins are particularly delicious to eat when they’re not long out of the oven and still warm.

Vegan Blueberry Muffins – Top Tips

It doesn’t matter how simple the bake, there’s usually at least one question that pops into your head. I’ve done my best to answer some of them here. But please do ask me in the comments below if you have others.

Whole Wheat Flour

As a whole food blogger who’s particular concerned about eating nutritionally dense foods, I mostly use wholemeal flour in my bakes. For this vegan blueberry muffin recipe I’ve used wholemeal spelt. But don’t let that put you off. You can use ordinary whole wheat flour instead.

You might want to sieve out the largest pieces of bran though. This is because bran inhibits the rise in bakes, so they won’t be as light and spongy. You can find out why I like baking with wholemeal spelt in this post, what is spelt flour and how to use it.

Can You Make Gluten Free Vegan Blueberry Muffins?

Yes, you absolutely can. The Free From Fairy’s gluten free flour works perfectly for this type of bake. It’s a fabulous wholegrain blend with no rice or gums. You can see the results in this recipe for vegan peanut butter banana muffins.

What’s the Best Milk to Use?

You can use whatever plant milk you like best or happen to have in the house. I’ve found that soy milk is a particularly good one for baking as it best mimics the properties of cow’s milk. If you’re not vegan or catering for vegans, you can always plump for the dairy option.

In order to make classic blueberry muffins, you need sour milk or buttermilk. So before you do anything else, you’ll need to sour the milk. This is a simple step, but a helpful one. Just add some lemon juice to whatever milk you’re using. Give it a good stir and leave it for five minutes to curdle.

How Long Will Vegan Blueberry Muffins Last?

These vegan blueberry muffins keep well for two to three days. Just store them in an air tight container. But you’ll be hard pressed to keep them that long.

Vegan Lemon & Blueberry Muffins.

If there are too many to eat in just a few days, or you need to make them in advance, you can always freeze them. Just place in a freezer bag and pop into the freezer. Make sure they don’t get buried at the back and forgotten about. They’re best eaten within two months.

Other Blueberry Recipes You Might Like

For more vegan cake recipes, head over to my vegan bakes board on Pinterest.

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these vegan blueberry muffins with or without the spelt flour, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Vegan Blueberry Muffins. PIN IT.

Vegan Wholemeal Blueberry Muffins

Vegan Blueberry Muffins – The Recipe

Vegan Blueberry Muffins made with wholemeal spelt flour.
Print Pin
5 from 10 votes

Vegan Blueberry Muffins

A super easy one bowl recipe. They're quick to make and can be ready in under thirty minutes. Made with wholemeal spelt flour and lemon for flavour, they're not only light and delicious, but healthier too.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Afternoon Tea, Snack
Cuisine: American
Keyword: blueberries, easy, lemons, muffins, quick, vegan
Servings: 12 muffins
Calories: 184kcal

Ingredients

  • 240 ml plant milk (I used soy milk)
  • 1 lemon - zested plus 2 tsp of juice
  • 240 g whole wheat flour (I used wholemeal spelt)
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp rock or sea salt
  • 125 g golden caster sugar
  • 80 ml sunflower oil or use another light flavourless oil
  • 150 g blueberries

Instructions

  • First set the oven to 190℃ (375℉, Gas 5)
  • Measure out the milk. Add two teaspoons of lemon juice, give a good stir and leave for five minutes whilst you get on with the rest.
  • Place the dry ingredients into a large bowl and give them a good whisk. This will combine the ingredients as well as remove any lumps. Grate in the lemon zest and give another quick whisk.
  • Make a well in the centre and pour in the oil and soured milk. Using a large metal or wooden spoon, gently mix in the dry ingredients from the inside out until everything is just incorporated. You don't want to over mix muffins as this could make them tough.
  • Stir in the blueberries.
  • Divide the mixture between twelve muffin holes lined with cases. Bake for twenty minutes or until the muffins are well risen and firm to the touch. Turn out onto a wire rack to cool.

Notes

You can swap vanilla extract for the lemon zest if you prefer. Use 1 tsp and add with the other wet ingredients.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.

Nutrition

Calories: 184kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 195mg | Fiber: 3g | Sugar: 12g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg

Sharing

I’m sharing this recipe for vegan blueberry muffins with Lost in Food for #CookBlogShare.

24 Comments

  1. angiesrecipes

    12th May 2020 at 6:31 pm

    They look nice and I love that you have used whole spelt flour here.

    Reply
    • Choclette

      13th May 2020 at 4:23 pm

      I think it’s the colour I love more than anything, but they do taste good too.

      Reply
  2. Karen Burns-Booth

    13th May 2020 at 3:52 pm

    Who doesn’t love a good blueberry muffin and these look so lovely. I am not vegan, but I do bake vegan for my vegan neighbours and vegan B and B guests, so I will remember this recipe for next tome I need a vegan treat. Karen

    Reply
    • Choclette

      13th May 2020 at 4:22 pm

      Vegan neighbours? I have some of those too. One of the great things about vegan bakes is that most people can’t tell they’re vegan and it mean everyone can tuck in with no worries.

      Reply
  3. Natalie

    14th May 2020 at 9:03 pm

    I’m glad to se you used spelt flour in this recipe. I can’t wait to give these muffins a try. I bet my family will be delighted when I make them this for breakfast.

    Reply
    • Choclette

      15th May 2020 at 8:12 am

      Hahaha, the thought of sweet muffins for breakfast fills me with horror. I’m happy for my day to get more decadent as it goes on, but I like to start it in as health way as possible.

      Reply
  4. Kat (The Baking Explorer)

    15th May 2020 at 10:30 am

    I do love a blueberry muffin and it’s nice to see a healthier one like yours

    Reply
    • Choclette

      15th May 2020 at 11:55 am

      Blueberry muffins have become a bit of a classic. These vegan ones might be a bit healthier than most, but they’re certainly as delicious.

      Reply
  5. Rosemary

    15th May 2020 at 3:35 pm

    These look delicious. I’ve never tried using spelt flour but feel inspired to give it a go. Also like the tip about adding lemon juice to the plant milk as a substitute for buttermilk.

    Reply
    • Choclette

      22nd May 2020 at 8:23 am

      Spelt flour is my all time favourite baking flour. Even though it’s wholemeal, it produces lighter bakes than standard wholemeal flours.

      Reply
  6. Erika

    16th May 2020 at 3:39 pm

    Blueberry muffins are my favorite. I love the sweetness that comes from the berries once they’ve been baked. These are perfect for breakfast or a quick snack.

    Reply
    • Choclette

      16th May 2020 at 5:39 pm

      You’re so right. Baking turns blueberries into something rather wonderful.

      Reply
  7. Michelle Rolfe

    18th May 2020 at 10:30 am

    These look delicious Choclette. I do love blueberries and making these vegan means I can share with other friends too. Thanks for linking up to #CookBlogShare. Michelle

    Reply
    • Choclette

      19th May 2020 at 8:01 am

      Every time I make a vegan cake I wonder why I don’t do it more often. They’re so nice and so much more inclusive.

      Reply
  8. Amanda

    18th May 2020 at 4:45 pm

    I love that you can make these muffins vegan, and thanks for all the tips to do just that! They came out beautifully.

    Reply
    • Choclette

      19th May 2020 at 8:02 am

      Glad you liked them Amanda. The texture of vegan cakes is so good.

      Reply
  9. Eb Gargano | Easy Peasy Foodie

    18th May 2020 at 5:59 pm

    Yes please! Blueberry and lemon is one of my fave combos 😀 Eb x

    Reply
    • Choclette

      19th May 2020 at 8:03 am

      It’s such a lovely combination and I love the colour contrast between the two fruit when you’re preparing them too.

      Reply
  10. Janice Pattie

    21st May 2020 at 7:42 pm

    These look like really tasty muffins. Good to have a vegan recipe at hand too.

    Reply
    • Choclette

      22nd May 2020 at 8:21 am

      Really tasty and one of the best bits is that they’re super quick to make too.

      Reply
  11. Cat | Curly's Cooking

    22nd May 2020 at 2:21 pm

    I love blueberry muffins! Really like that your version is healthier and something everyone can enjoy.

    Reply
    • Choclette

      22nd May 2020 at 4:37 pm

      Thank Cat. As you know I enjoy my treats more if I can kid myself there a teeny bit healthy.

      Reply
  12. Kavita Favelle

    24th May 2020 at 1:34 pm

    I can imagine the spelt adds a nice nuttiness of flavour to the base that goes really well with the blueberries!

    Reply
    • Choclette

      24th May 2020 at 7:27 pm

      I’m such a fan of spelt I reckon it nearly always adds something extra special to bakes.

      Reply

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