These simple vegan blueberry almond muffins are fantastic, with almond flour for richness, lots of in-season blueberries, and naturally sweetened with maple syrup. Especially good with fresh berries in late summer, they’re excellent with frozen fruit, too.
These muffins are light, soft, and full of juicy blueberries. Sweetened with a little bit of maple syrup, mostly with fruit, this recipe has become my base recipe for muffins. They’re that good.
Ingredient Notes and Substitutions
- Whole grain spelt flour: whole wheat flour or whole wheat pastry flour can be substituted for the spelt flour, as can sifted (light) spelt or all-purpose if you prefer a lighter muffin.
- Maple syrup: as usual, honey can be subbed for maple syrup if the muffins don’t need to be fully vegan.
- Almond flour: hazelnut flour can be used in place of almond.
- Chia seeds: ground flax can replace the chia seeds if you prefer, in an equal amount.
- Coconut oil: the coconut oil is important because it helps to prevent the muffins from crumbling when they cool, so don’t switch it for an oil that’s liquid at room temperature.
- Coconut: if you don’t like coconut, replace it by doubling the almond flour, or use blueberries in place of rhubarb in these rhubarb ginger muffins.
- Spices: the recipe originally called for vanilla extract, but since vanilla is so pricey now, I use cinnamon instead. If you prefer, add a teaspoon into the milk mixture. Use other spices if you prefer – nutmeg and cardamom are nice.
The texture of almond muffins, especially vegan ones, is a touch more delicate than a regular banana muffin, for example. While the chia, banana, and coconut oil help with binding, the almond flour and coconut do make them slightly crumbly.
How to Store
Storage: blueberry muffins are best kept in the refrigerator if you don’t plan on eating them within a couple of days as the high fruit content will cause rapid spoiling in warm weather.
Freezing: transfer fully cooled muffins to an airtight container and freeze for up to three months.
- Coat the berries: coating the blueberries in the flour mixture helps to disperse them more evenly through the muffin batter and prevents sinkage.
- Don’t over-mix: spelt flour is a bit delicate and if over-mixed, will result in tough and chewy muffins.
- Top with extra berries: this is more for looks than anything, but it’s worth it to add a couple more blueberries to the top of each muffin.
More Blueberry Recipes
If you make these Egg-Free Blueberry Muffins or any other vegetarian muffin recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Blueberry Almond Muffins
- 150 grams whole grain spelt flour
- 50 grams almond flour
- 45 grams unsweetened shredded coconut
- 2 tablespoons chia seeds
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 80 grams fresh or frozen blueberries, plus additional for topping
- 1 large ripe banana mashed (about 1/2 cup)
- 180 ml non-dairy milk
- 60 grams coconut oil, melted
- 60 ml maple syrup
- Preheat your oven to 200°C (400°F) and grease or line a standard 12-cup muffin tin.
- Add the spelt flour, almond flour, coconut, chia seeds, baking powder, and cinnamon to a large bowl and whisk to combine. Stir in the blueberries with a wooden spoon to coat them in the flour mixture.150 grams whole grain spelt flour, 50 grams almond flour, 45 grams unsweetened shredded coconut, 2 tablespoons chia seeds, 2 teaspoons baking powder, 1 teaspoon cinnamon, 80 grams fresh or frozen blueberries, plus additional for topping
- In a smaller bowl, whisk together the mashed banana, almond milk, coconut oil, and maple syrup. Add the banana mixture to the larger bowl and stir with a wooden spoon until just incorporated into the dry ingredients. Don’t over mix.1 large ripe banana, 180 ml non-dairy milk, 60 grams coconut oil, melted, 60 ml maple syrup
- Measure approximately equal amounts of batter into each muffin cup. Top each muffin with a couple of extra berries, pressing in gently. Bake for 22-24 minutes, or until golden and a toothpick comes out clean when inserted into a muffin.
- Cool for ten minutes in the tin before removing the muffins and placing them on a wire rack to cool completely. Store in the refrigerator or freezer unless they’re going to be eaten within a couple of days.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally published in August 2016. It has been updated with improvements to the text and recipe as of July 2020.