Vegan Whole-Grain Blueberry Muffins

READY IN: 35mins
Recipe by Veggie Girl NYC

I'm on a quest to find good vegan baked-goods recipes, and my wonderful vegan friend has recently boosted that effort with this yummy muffin recipe! Fluffy soft and sweet, yet with a nice burst of that hearty "good-for-you" taste that whole-grains provide. Plus, they are totally dairy-free and egg-free. What could be better? (For a different taste/texture you can substitute 1 cup pumpkin for the blueberries.)

Top Review by magpie diner

These worked out quite nicely. I found that there wasn't enough liquid to call it batter, it more resembled cookie dough - so I added about 1/4 more soy milk and that did the trick. I also had to sub another flour for the teff, just because it's hard to find here. It's a very tasty muffin and goes together very quickly. I wanted to have muffins on the larger size, so I made 9 instead of 12 - think they'd be quite small if you made 12. At 400 degrees I had a few that really browned on the bottom, an extra minute I think they would have been borderline burnt, so just something to watch depending on your oven. Very tasty muffin, we'll enjoy these. Thanks Veggie Girl! PAC Spring 2010.

Ingredients Nutrition


  1. Preheat oven to 400 degrees F. Grease 12 muffin cups.
  2. Sift together flours, sugar (if using), salt, and baking powder. Make the "egg" in a large glass measuring cup and add oil. Add enough soy milk to make 1 cup liquid. (If using a liquid sweetener and/or pumpkin add it to this mixture.).
  3. Add the liquid ingredients to the dry ingredients and mix well. Fold in blueberries.
  4. Spoon batter into prepared muffin cups, filling appx. 1/3 full.
  5. If using topping, mix topping ingredients together using your fingertips until mixture is the size of small peas. Sprinkle mixture on top of muffin batter in muffin cups.
  6. Bake at 400 degrees F. for 25 minutes until muffin tops are golden.

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