Whole Wheat Wild Blueberry Muffins drenched in Blueberry Jelly

Yes let’s get drenched in tiny blueberries and the jelly while we dive into a blueberry muffin that defies explanation on how moist it is. No oil and all vegan. This one you will want to make over and over again. Frankly, it was difficult to take the pictures because assistants kept stealing muffins. This version is oil free and vegan. The substitution of sorghum flour for a part of the whole wheat pastry flour allows for fluffiness when oil is eliminated from the recipe.

Flavour: Wild blueberries baked to perfection with a hint of cinnamon and vanilla. Great tasting and moist as the day is long.

Benefits: Low in sugar, dairy free, zero cholesterol and oil free makes this delicious muffin one you can enjoy instead of high fat high calorie alternatives. With the wild blueberry superfood, it is high in anti-oxidants and is fiber rich. This muffin is a star at 40% fewer calories, about half the carbs and 85% less sugar.

Yield: 6 large muffins

Total time: 40 minutes

Equipment: Muffin pan or cupcake pan, parchment paper cups ( optional), mixing bowls, spoon, measuring cups, measuring teaspoons, bakers scale (optional) , wooden skewer or toothpick



2 cups minus 1 teaspoon whole wheat pastry flour (233 grams)

1/3 cup + 1 tablespoon sorghum flour (50 grams)

¾ teaspoon monkfruit + 1 tablespoon organic cane sugar + 1 teaspoon maple flakes or 1 cup brown sugar packed (213 grams)

¼ teaspoon sea salt

1 teaspoon baking powder

½ teaspoon baking soda

½-3/4 teaspoon cinnamon

1 cup + 1 tablespoon fresh wild blueberries (160 grams)

1 teaspoon vanilla extract

1/3 cup coconut yoghurt + water (1/2 coconut yoghurt (35 grams) + ½ water (39 ml))

1 1/2 cups almond milk less one tablespoon + 1 tablespoon apple cider vinegar (see note)

Optional cinnamon sugar topping



Preheat oven to 400F (204C)

Put parchment paper cups into a muffin pan or grease the muffin pan cavities.

Whisk together flour, sugars (or sugar substitutes), salt, baking powder, baking soda and cinnamon. Stir in blueberries last.

In a separate bowl, whisk together vanilla, coconut yoghurt/water and almond milk/vinegar. Pour wet ingredients into dry ingredients and mix just until combined.

Spoon batter into the muffin cups. Fill to the top or slightly heaped. If desired, sprinkle with cinnamon sugar.

Bake 28-30 minutes and use a wooden skewer or toothpick to test the middle. If it comes out clean (except for blueberry jammy looking goodness) it is done.

Cool for 5 minutes and serve warm with blueberry jam if desired or nut butter.

Note: easy way to measure the almond milk + vinegar mixture is to measure one cup of the milk and put into a bowl. Then take a ½ cup measuring cup, place once tablespoon of vinegar into the measuring cup and add the milk the rest of the way to the top. Pour mixture into mixing bowl and stir thoroughly and add to wet ingredients.

Whole Wheat Wild Blueberry Muffin Low Sugar Nutrition FactsWhole Wheat Wild Blueberry Muffin Full Sugar Nutrition Facts