Blueberry Walnut Muffins

Perfect for breakfast or a quick snack, these whole wheat muffins are bursting with juicy blueberries and omega-3s from the walnuts to make for a scrumptious way to fuel your day.




  • 1 cup soy milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flaxseed
  • 2.5 tablespoons water
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2/3 cup maple syrup (adjust to taste)


  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries (fresh or frozen)
  • 1 1/2 cups rough chopped walnuts


Preheat your oven to 375°F.

Line a 12-cup muffin tin with paper or silicone liners.

In a small bowl, mix together the soy milk and apple cider vinegar. Let the mixture sit for 5-10 minutes to curdle and create vegan buttermilk.

In another small bowl, mix together 1 tablespoon of ground flaxseed and 2.5 tablespoons of water. Allow it to sit for about 5 minutes until it becomes gel-like.

In a large bowl, combine the vegan buttermilk, flax egg, applesauce, vanilla extract, and maple syrup. Stir until well mixed.

In another bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix; it’s okay if there are a few lumps. Gently fold the blueberries and walnuts into the batter.

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove from oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.


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