Published: · Modified: by Richa 38 Comments
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These Blueberry Muffins are al Whole grain and filled with blueberries. Vegan
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TGIF! Rise and shine on this sunny day in the Pacific Northwest with these muffins. I talk to Mom on skype these days, because she is now a full fledged techie with a Surface and Iphone and knows how to message the kids on chat, skype, facebook or wherever, and get hold of them irrespective of the location in the world ;). And when she cannot get hold of us, she calls and asks us why we are not picking up the skype call, not responding on Facebook when it says online, and so on.:) We better be ready to receive them calls. Half of our talks I end up talking about the weather. We seattlelites are obsessed with it I say. Often, mom reminds me that it is sunny out in her city every single day! except some days in the Monsoon season. :P. Yes, sure Mom, but I will die in the 48 deg Celcius (118 deg F) Summers there.
It is sunny today (and cold, brr). I am trying to decide between bundling up and sitting out in the sun and listen to something, ARR awesomenessmusic and arrangement, or think up and whip a few recipes.. hmm touch decision. or write up a post.
Lets get to these muffins. Utterly soft, light, muffiny, and filled with blueberries, all Whole grain (spelt, almond, coconut flours) and awesome for every morning. Add up spices of choice, or lemon zest and make variations.
Yum!
I used so Delicious dairy free coconut milk yogurt in these muffins and that works beautifully to give them the required texture. These muffins are alsoMy entry for the So Delicious 3 course Recipe contest!
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Strawberry/raspberry doughnuts with chocolate Ganache glaze– Baked
Banana Oat Cashew Quick Bread Bar
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Almond Oat Bars with Apple Blueberry Crumble
Baked French Toasts topped with Blueberry Crisp
Sweet Potato Blondies. GF
Steps:
Mix the flaxmeal with milk and let sit for 2 minutes. Add the rest of the ingredients under wet and mix into a smooth mix.
In another bowl, add the dry ingredients and whisk well.
Add dry to wet and mix to just about combine. Tos the blueberries in maple syrup then add to batter. Mix lightly to distribute.
Spoon batter into muffin pan.
Bake at 400 degrees F for 18 minutes.
Serve anytime. No they do not taste coconutty at all!
On another note, i need new muffin wrappers.
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3 from 2 votes
Spelt Almond Blueberry Muffins Vegan Recipe
These Blueberry Muffins are al Whole grain and filled with blueberries. Vegan
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast
Servings: 8
Calories: 174kcal
Author: Vegan Richa
Ingredients
Dry
- ½ cup (60 g) spelt flour or whole wheat pastry flour
- ¼ cup (30 g) coconut flour or use more spelt
- ¼ cup (28 g) ground raw almond or almond flour
- 1.5 tsp baking powder
- ¼ tsp (0.25 tsp) baking soda
- ¼ tsp (0.25 tsp) salt
Wet
- ¼ cup (70 ml) + 2 Tbsp almond milk
- 1 Tbsp flax seed meal
- ¼ cup (2.16 oz) non dairy yogurt I used So delicious cultured coconut milk plain
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 Tbsp organic canola or coconut oil or softened vegan butter
- ½ cup (4.17 oz) ground raw sugar or other sweetener 2 Tablespoons more for sweeter
- ¾ to 1 cup (111 g) blueberries
- 1 Tbsp maple syrup
Instructions
Preheat the oven to 400 degrees F / 200ºc. In a large bowl, mix all the dry ingredients and keep ready. In another bowl, mix the almond milk, flax meal, yogurt and let sit for 2 minutes. Add the rest of the ingredients and mix well. Add the wet to the dry and and mix till just about combined. Do not over mix. Toss the blueberries in the maple syrup to coat and then add to batter. Mix to just combine. Spoon the batter into lined or greased muffin pan. Bake for 18-19 minutes or until a toothpick from the center comes out clean.
Variations:
Add spices of choice like cinnamon, ginger, cloves, nutmeg for a blueberry spice muffin.
Add zest of an orange or lemon for lemon blueberry muffins. Use blended silken tofu instead of yogurt.
Notes
Nutritional values based on one serving
Nutrition
Nutrition Facts
Spelt Almond Blueberry Muffins Vegan Recipe
Amount Per Serving
Calories 174Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 133mg6%
Potassium 121mg3%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 16g18%
Protein 2g4%
Vitamin A 5IU0%
Vitamin C 2.3mg3%
Calcium 73mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
These muffins are being shared at Ricki’s wellness weekend.
Sharing is caring!
More Vegan Breakfast Recipes
- Lemon Blueberry Scones (oil-free. gluten-free option)
- Spinach and Cheese Savory Scones (30 minutes, gf option)
- Gluten-Free Lemon Blueberry Pancakes (grain-free, vegan, 1 bowl)
- Rava Idli Waffles or Pancakes (Savory semolina waffles)
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Nathalie
Sorry This recipe just didn’t work. It tasted all mushy and plain. Waste of expensive ingredientsReply
Vegan Richa Support
oh no I am sorry it didn’t work? Did you change anything? These usually work out beautifully. Maybe you needed more sugar.
Reply
Ima
Hi Richa!
Does this recipe make 8 muffins?
Thanks
ImaReply
Vegan Richa Support
use a 12 muffin pan
Reply
Cheryl
I have a recipe for a stollen muffin (using up candied fruit from fruitcake) that I want to veganize. This looks like a good choice but can I sub the coconut flour? Does that keep the muffin fluffy? Thanks😊
Reply
Richa
Yea use more spelt
Reply
Nina
I have just made these and they are very delicious! I could taste the coconut flavour though, but I happen to like it. I doubled the batch but did not double the blueberries, because I used frozen and I thought that the moisture would make the muffins to soft. And it turned out great. Thanks Richa for your lovely recipes. I really enjoy them and so does my husband 😉
Reply
Richa
Awesome! so glad you like them! you can use oat flour and almond milk yogurt to eliminate the coconut flavor if you like.
Reply
Stylez carter
Im going to try these tomorrow for breakfast, thank you!
Reply
Crisa J
I have made these muffins three times now. My hard to please husband and 16 year old son love them. I also think they are delicious, however my muffins cave in a little so the tops are flat or slightly caved in. I’d like them to be mounded more. Any suggestions?
Reply
Richa
hmm maybe too much moisture in the batter? add a bit more flour to get a thicker batter. also, if there are many blueberries in the batter, the muffins have a higher chance of caving in. the berries burst during baking so the spherical volume isnt there anymore to hold the batter around it. its like lots of liquid pockets in the baking batter. the bigger and juicier the berries, the squishier they become. they taste much better but the muffin collapses. so you can try reduce the berries too.
Reply
Anonymous
Hi, would I be able to substitute applesauce for the non dairy yoghurt? Thank you. Wonderful recipes by the way – many thanks for sharing!
Reply
Richa
you can sub applesauce. the texture will be slightly different.
Reply
plasterer bristol
Blueberry muffins are delicious…Benn looking for a nice recipe online, thanks for sharing this.
Simon
Reply
Gabby @ the veggie nook
These are beautiful! Love the combo of blueberries and almonds!
Reply
Hannah
Good luck in the contest! Certainly looks like a winning recipe to me. 🙂
Reply
Rajani
Spelt is hard to find here, but whole wheat flour and almond meal quite easy to come by, and I want to make these now, your pics are so good and tempting!
Reply
Richa
you can use whole wheat flour. if you are not used to the all whole wheat bakes, then substitute a 1/4 cup out with white flour in the this recipe
Reply
zach
I admit I’m a little jealous that it’s warm enough for you to even go sit in the sun haha! It was too cold here to even walk outside, but that didn’t stop the dog from need a walk.
The muffins look delicious but I have a question! I don’t do to much baking as a vegan but from time to time I like something sweet or savory like a muffin. What does the almond flour do? I see a lot of recipes that call for a little bit, does it act as a binder or does it help the dough rise?
Thanks for the awesome recipe, can’t wait to try it,
Zach
Reply
Richa
Hi Zach,
you can make the mufins without the almond flour too. almonds add a bit of substance and texture to the muffin and also help to reduce the oil needed in the recipe. The baked goods end up as fudgy with almond flour or almond butter in them with half or a wuarter of the oil that you would normally add.Reply
Cadry
That’s funny about how you always end up talking about the weather to your mom. It’s impossible not to when weather plays such a big part in your daily life and what you will be able to do or not do because of it.
David and I got married in the desert of California in July. One of our guests from out of town asked a hotel staff member what the weather would be like that day. The person said, “The same as yesterday.” In Southern California unless it’s one of the few rainy months of the year, weather is not a point of discussion. There’s no need to talk about it when it’s going to be the same beautiful weather every day. Now the traffic? That’s another story. People love to discuss traffic back-ups and what freeways and streets they used to get to a location, because that’s the stuff that affects your life there that you have to deal with and can’t avoid.
It has been so long since I’ve had a blueberry muffin! These sound delicious!
Reply
Richa
that is interesting.. 🙂 i guess the stuff that is unpredictable and causes people to plan around it is what we would talk about:)
Reply
coconutandberries
Beautiful, beautiful. Muffins are a real treat breakfast for me and I love keeping a batch in the freezer and pulling one or two out when I feel the need.
Love the combination of flours you’ve used here, and blueberries are always good in muffins 🙂Reply
Anonymous
Can u tell me indian name for spelt flour pls. .thanks
Reply
Richa
Spelt is a type of ancient wheat from Europe with lower gluten content. I havent heard a hindi name or heard of its availability in India. Use whole wheat flour/atta or maida.
Reply
The Peace Patch
We’re currently at 6 degrees with winds gusting to 40mph…this is definitely double sweatshirt, triple sock and giant blueberry muffin weather! I’ve just lately become completely addicted to SD’s coconut milk yogurt so I’m all for using it in my most favorite flavor of muffin. Plus blueberries are supposed to be extra cheerful for your spirit…just what I need on a shivery winter night. Thank you so much for sharing the recipe! 🙂
Reply
Richa
i guess i should not complain about our 40s and 50s temps then:)
Reply
Anna
These look delicious! Do you think I could use a different flour as a substitute for coconut? I have both spelt and almond but not coconut.
Reply
Richa
yes use spelt or white flour. Let me know how they turn out!
Reply
sarah@thesweetlife
The weather in the northwest has been amazing! I try not to talk about it too much since it seems like everyone else (in the US) is having pretty crummy weather. But with you, I can celebrate it!
Reply
Richa
that is true, but some of the past few weeks were so dull and rainy out here that i needed extra motivation to get off the couch 🙂
Reply
veganmiam.com
My my! Blueberries + Almonds muffins, I am already in love, Richa!
Reply
Richa
i know right, perfect for a sunny morning like today!
Reply
Glue and Glitter
Those are gorgeous, Richa! My mom and I Skype all the time too, now that I have Darrol. He gets excited every time he heard the Skype dial sound!
Reply
Richa
that is so sweet. chewie, our pom promptly runs away:) coz some days when we are talking to hubb’s neice and nephews, they all want to talk to chewie and we have to hold him and get him to interact with the computer which he probably thinks is crazy behavior:)
Reply
Anonymous
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Reply
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