Vegan Blueberry Muffins

Try This Healthy Vegan Blueberry Muffin Recipe

Who doesn’t love a blueberry muffin?  The problem with most store bought muffins is that they are made with refined wheat and sugars which generally negates any benefit gained from the wonderful blueberries!

This vegan recipe from Amy Chaplin is made with whole grain spelt flour and sweetened with maple syrup giving them a nuttier flavour and just the right amount of sweetness.

Amy also suggests using cut strawberries, raspberries, or blackberries instead of blueberries if you prefer.

Amy Chaplin's Vegan Blueberry Muffins

Yield: Makes 12 muffins

Amy Chaplin's Vegan Blueberry Muffins


  • ¼ cup ground flax seeds
  • 1 1/3 cup plain almond or soymilk
  • 1 ¾ cup whole spelt flour
  • 1 tablespoon aluminium-free baking powder
  • ½ cup almond meal
  • ½ cup maple syrup
  • 1/3 cup melted extra-virgin coconut oil
  • 1 tablespoon vanilla extract
  • ¼ teaspoon sea salt
  • 1 ½ cups blueberries


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a standard muffin pan with 12 paper liners and set aside.
  3. In a medium bowl, whisk together ground flax and almond milk and set aside for 10 to 15 minutes to thicken.
  4. Sift spelt flour and baking powder into another medium bowl, add almond meal and stir well with a whisk to break up any lumps.
  5. Add the maple syrup, coconut oil, vanilla extract, and salt to the flax mixture and whisk to combine. Pour into dry mixture and stir with a spatula until just combined. Fold in blueberries.
  6. Spoon into prepared muffin pans.
  7. Bake for 25 to 30 minutes or until a toothpick comes out clean. Allow muffins to sit for 5 minutes then remove from pan and place on a wire rack to cool. Store any leftover muffins in an airtight container in the fridge for up to three days. Allow muffins to come to room temperature before serving.


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