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These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild blueberries, use them—they are perfect for muffins because they’re tiny and distribute beautifully without making the muffin soggy. If you use larger berries, like blackberries, slice them in half; otherwise they’ll be too large. If you use frozen berries, bake the muffins for 26 minutes. If you use fresh, then 22 minutes should do it. Either way, check after 22 minutes to make sure you don’t overbake.
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Isa Chandra Moskowitz has been cooking up a vegan storm for the past two decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.
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Comments (17)
I love this recipe. The base is so versatile. I have made them following the directions and they are delicious. I have also swapped out the berries for diced apples and raisins and added cinnamon and an oat crumble on top and they were fabulous. Today I used this recipe to make carrot cake muffins. I omitted the berries and replaced them with shredded carrots and raisins, and added some pumpkin pie spice. I also made a cream cheese icing using Kite Hill Vegan Cream Cheese, maple syrup, and a little vanilla paste. This has become one of my favorite recipes.
DELICIOUS!!! As a note- to keep your blueberries from sinking to the bottom, mix a few in the batter and then sprinkle a few on top after you pour the batter in the pan. They will sink into the batter but not all the way to the bottom 🙂
I made these substituting a banana for the apple sauce and they were the first muffins I’ve made since going plant based that looked and tasted like cakes rather than disasters! Thank you. I am going to try with coffee and walnuts instead of the berries next time.
What is the nutritional information on these (calories, carbs, etc)
These were very good a little dry but good all the same. Will make these again.
I made these and they didn’t last long…they taste wonderful!!
Great and easy recipe!
I made these muffins for my teenage daughter and her friends, none of whom eat plant-based. They had no idea they were eating healthy muffins – well they kind of did, I am known for making healthy food – but they’d never guess from the flavor. I substituted white whole wheat flour and used wild frozen blueberries- plus a few of the fresh larger ones. Baked them for 26 minutes and they came out perfectly. The sweetness level was ideal. I’m adding these to my brunch menu whenever I have guests. So good!
Delicious! I only had one third cup of apple sauce instead of one half so I made up the difference in liquid with unrefined coconut oil. I used fresh blueberries and baked for the minimum time and they were perfect. This is a great recipe that I will be adding to my favorites. My 22 year old vegan daughter thought these muffins were amazing.
Can I use almond flour instead of wheat flour?
very good! not overly sweet. i think it doesnt need as many blueberries though; the blueberries were ending up at the bottom and making it hard to hold the muffins without getting sticky.
I’ve made these so many times! They are delicious. I make a double batch and freeze them.
Very good! I made them with blueberries and oats. I’ll put less salt in it next time
I love these so much! Perfectly sweet and perfectly delicious! And SO easy to make!
Can you substitute almond flour for the whole wheat flour requested ? Thank you
these are ridiculous….i wish i had never found this recipe because i could not stop eating muffins. also they take about ten minutes to make.
These are my family’s favorite muffins.