EXCLUSIVE RECIPE: Whole-Wheat Blueberry Muffins - Vegan News, Plant Based Living, Food, Health & more
When it comes to breakfasts that travel well, muffinsare always a great choice

These blueberry muffins not only make a delicious breakfast but also a fun addition to school lunches or a convenient snack to bring along on a hike.

EXCLUSIVE RECIPE: Whole-Wheat Blueberry Muffins

EXCLUSIVE RECIPE: Whole-Wheat Blueberry Muffins

  • Duration
  • Cook Time
  • Prep Time
  • 8 MuffinsServings


    • 1/2 cup plant-based milk
    • 1/2 cup unsweetened
    • applesauce
    • 1/2 cup maple syrup
    • 1 teaspoon vanilla extract
    • 2 cups whole-wheat flour
    • 1/2 teaspoon baking soda
    • 1 cup blueberries


1. Preheat the oven to 375°F.

2. In a large bowl, mix together the milk, applesauce, maple syrup, and vanilla.

3. Stir in the flour and baking soda until no dry flour is left and the batter is smooth.

4. Gently fold in the blueberries until they are evenly distributed throughout the batter.

5. In a muffin tin, fill 8 muffin cups three-quarters full of batter.

6. Bake for 25 minutes, or until you can stick a knife into the center of a muffin and it comes out clean. Allow to cool before serving.

This recipe was republished with permission from Gabriel Miller.

'75 Delicious, Healthy Whole-Food Recipes'

'75 Delicious, Healthy Whole-Food Recipes'

Like this recipe? Pre-order Gabriels debut cookbook The Plant-Based Diet for Beginners

Nutrition Information

  • Serving Size: 8 Muffins
  • Calories: 200
  • Carbohydrate Content: 45 g
  • Fat Content: 1 g
  • Fiber Content: 4 g
  • Protein Content: 4 g

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