Mini Whole Wheat Blueberry Breakfast Muffins

by Angela (Oh She Glows) on March 24, 2011


This is a tale of two recipes, both are blue, but one is better than the other!

Up first:

Grumpy Monster Breakfast Blues Sandwich

Inspired by: Old Man Winter

Serving size: Depends on how many people you live with


  • ~1 foot of fresh snow (pee free)
  • 1 Fall on tailbone, or other body part
  • 2 cups of ice (or bag of frozen peas)
  • A dash of Ibuprofen
  • 1 or 2 yoga DVDs (with extra cheeze)


Directions: Unfortunately this recipe needs a bit of tweaking! Do not try this at home. ;)


I’m trying my best to tame the grumpy-grumps this morning and stay POSITIVE!

My tailbone isn’t in a ton of pain, just nagging discomfort, but if it keeps up I will have to visit my doctor. I also had to pause my half training, which is a bummer seeing as I’m in week 12 of my training and I’ve been working so hard all Winter.

But, such is life! What can ya do but roll with the punches and make the best of things.


And by make the best of things, I clearly mean whole grain blueberry breakfast muffins to inject a little cheer into our stormy day! Sun Sometimes homemade food just makes everything better, doesn’t it?

These are the perfect not-too-sweet breakfast muffin, bursting with juicy blueberries to jumpstart your morning.



Mini Whole Wheat Blueberry Breakfast Muffins with Cinnamon Streusel

Whole grain, lightly sweet, and bursting with juicy blueberries, these are the perfect breakfast muffin to brighten up any morning. Enjoy alone or crumbled on top of a bowl of hot oatmeal or Vegan overnight oats. See my Blueberry muffin VOO below.

Lightly adapted from Eggless Cooking which was adapted from Eating Well.


  • 1 cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1/4 cup ground flax seed
  • 1 and 3/4 cups whole wheat pastry flour (OR 1 cup whole wheat + 3/4 cup all-purpose flour)
  • 1 & 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/4 cup extra virgin olive oil (or vegetable)
  • 1/2 cup pure maple syrup*
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract (optional, but awesome)
  • 1 & 1/2 cup fresh + sweet blueberries (frozen blueberries seem to make the muffins too moist)
  • Cinnamon Streusel topping: 2 tbsp + 2 tsp Turbinado sugar, 1 tsp cinnamon, 2 tsp Earth Balance, 2 tsp flour, pinch salt.



1. Preheat oven to 375F and line a muffin tin with liners. I used a mini muffin tin and made 24 muffins. In a small bowl, mix together the non-dairy milk and apple cider vinegar and set aside.

2. In a medium size bowl, whisk together the dry ingredients (ground flax, flour, baking soda, cinnamon, salt). In a small bowl, mix together the wet ingredients (oil, syrup, extracts, and the milk vinegar mixture).  Add the wet to the dry and stir until just combined.

3. Stir in the fresh or frozen blueberries until just combined. Spoon into paper liners. I filled the liners to the top in my mini muffin tins and I still had a bit of batter leftover. Make cinnamon streusel topping and sprinkle over top of batter.

4. Bake in the oven at 375F for about 15-20 minutes, until golden and the top of the muffin slowly springs back when pressed. Cool for at least 15 minutes before serving as the blueberries will be super hot!


When I saw this blueberry muffin recipe on Eggless Cooking the other day, I squealed with excitement. Good looking vegan recipes can do that to a girl.

It also helps that the recipe is thrown together in just minutes flat…


I tried half of my mini muffins with a streusel topping and half without the topping and I strongly, strongly suggest making the streusel topping. It gave these muffins a little sweet kick! The streusel recipe above is already doubled so it should cover all of your muffins if you make it.


After baking for about 17 minutes, the result was a mini muffin just oozing with big juicy blueberries!


We just loved these muffins. They are fairly low in sugar so they won’t give you a sugar crash in the morning which is always nice.

I was really excited for today’s breakfast too…



Blueberry Muffin Vegan Overnight Oats


  • 2 tbsp chia seeds
  • 1/4 cup rolled oats
  • 1 cup non-dairy milk
  • 1/4 tsp cinnamon, or to taste
  • 1/2 tsp pure almond extract (or vanilla)
  • 1/2-1 tbsp maple syrup, or to taste
  • 1/2-3/4 cup fresh blueberries (you might be able to use frozen but you’d have to decrease the milk)
  • 3 mini blueberry muffins


Directions: In a small bowl, mix together the oats, cinnamon, and chia seeds. Add in the milk, syrup, and blueberries and stir well. Place in fridge overnight. In the morning, stir well and then crumble a few mini blueberry muffins on top. Serve without cooking and enjoy cold!


One word for this breakfast: BLISS.

I’ve got some bakery work to tend to, followed by a dentist appointment, and some (final!) tax stuff. I’m getting all my business stuff organized this week and it hurts so good. Sometimes Spring cleaning isn’t just for the house.

Toodles :)

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{ 57 comments… read them below or add one }

Page 3 of 3«123
Siobhan March 25, 2011 at 7:40 am

I LOVE this recipe! especially love blueberries :) yum yum yum
My friends are always somehow surprised by these delicious vegan recipes. thank you so much for keeping them coming!!! :)

Have you thought about seeing a chiropractor for your tailbone pain? a natural and practical method of healthcare. Must be something going on that needs attending to.. just a thought..


Andrea March 25, 2011 at 8:37 am

I made these muffins last night, and they are super delicious! Thanks for the recipe :) Even my breakfast-hating boyfriend took 2 of these for breakfast this morning, and loved them!


Rachel @ The Avid Appetite March 25, 2011 at 8:53 am

These look fantastic! I love your idea of crumbling the muffin into the oats…genius!


Nikki T March 25, 2011 at 9:14 am

Made these muffins last night…they are the BEST muffins I’ve ever had!!!
The husband loved them too! And I had to send a couple home with a friend of ours who was over last night…
Looks like I will have to whip up another batch this weekend!


Angela (Oh She Glows) March 25, 2011 at 9:36 am

thats great! Thanks Nikki :)


Katie G. March 25, 2011 at 9:48 am

These.Look.Amazing!! I will definitely have to try! I am new to trying out the vegan thing and LOVE all of your recipes! The Mac and Cheese is on my dinner plans list for next week!


Heather @ Get Healthy with Heather March 25, 2011 at 10:35 am

Those are so cute! Mini foods are just so much fun. I’ve been obsessed with mini foods lately. First mini lentil loafs, then mini pb mocha muffins now I must make these!

Hope your tailbone gets better soon!


Cara @ March 25, 2011 at 2:16 pm

I am searching for a treat to make this weekend and these look PERFECT! Vegan AND will carry well into next week for breakfast! Thanks for sharing :)


Hilary March 25, 2011 at 4:33 pm

YUMMY! And those muffins are too cute!


Celine Liv March 26, 2011 at 12:05 pm

Hope you feel better!!!
These muffins look delicious! I am going to to try the recipe today! So excited!
Quick question – can i make them w/o the vinegar? Like, what does vinegar do? Do you add the milk/vinegar mix to oil, syrup and extracts then combine it with the dry ingredients?
OK i just read my question and it sounds stupid but i am rather new to baking :)) Thanks Angela :)


Angela (Oh She Glows) March 27, 2011 at 8:46 am

Hey Celine,

The vinegar + non dairy milk acts as a ‘buttermilk’ vegan substitute. I found this info online that may help you:

“You can make your own buttermilk using lemon juice or vinegar:

For each cup required: place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add in soy milk to equal 1 cup. Stir and let stand for 10 minutes. Rice milk does not work as well because of the lower protein content.

If you are thinking about substituting buttermilk for regular milk in a recipe or a prepared mix, proceed carefully, because the extra acid in the buttermilk will throw off the chemistry of the baking soda or baking powder. For each cup of buttermilk you add to a recipe that you are converting, you need to reduce the baking powder and add in baking soda. If the recipe uses enough baking powder, reduce it by 2 teaspoons and add in 1/2 teaspoon of baking soda for each cup of buttermilk. If the recipe uses less than 2 tsp baking powder, then reduce it by 1 teaspoon and add in 1/4 teaspoon of baking soda for each cup of buttermilk.” from:


Hannah March 26, 2011 at 11:10 pm

Oh gosh, I just made not-too-sweet vegan carrot muffins, and wish I hadn’t because I want these instead :P


nada March 27, 2011 at 1:22 am

love your receipies and always try them (soo yummmy). i tried the muffins but they didnt look as your muffins in the pic. i used the exact same ingridients but my muffins didnt ‘puff’, they tasted a bit bitter, and were very moist in the middle. what went wrong??!! any idea?!


Angela (Oh She Glows) March 27, 2011 at 8:43 am

Hey nada!

Sorry that your muffins didnt turn out great! Can I ask if you used frozen blueberries? I’m wondering if they do not produce the same results.


Nada March 27, 2011 at 10:59 am

Yeah they were frozen


Angela (Oh She Glows) March 27, 2011 at 1:25 pm

Ok, thanks for letting me know. The original recipe said frozen worked too, but I will update the recipe to just using fresh berries.


Lindsey March 27, 2011 at 4:35 pm

Oh my gosh I’m such a nerd… I made these muffins this morning and completely forgot to put the blueberries in them! I didn’t realize until I took them out of the oven. I don’t think baking in the morning is a good idea for me. However, the muffins are still really good! Thanks for the recipe!


Angela (Oh She Glows) March 28, 2011 at 5:39 pm

HAHA!!!! Oh my gosh that is so funny! Glad they still tasted good ;)


Kathleen @ KatsHealthCorner March 27, 2011 at 10:37 pm

Awwwweee! Those are so cute! I love blueberry muffins! I can’t wait to crumble one of these on my oats! :D


Lauren @ Sassy Molassy March 27, 2011 at 11:09 pm

ANgela – I made these tonight and they were FABULOUS! I used frozen blueberries but let them defrost for maybe an hour on the counter. I also was nearly out of maple syrup and subbed some of it with brown sugar. They came out deliciously!! This is a definite recipe that I’ll make again and again. Great for taking to a brunch or when company comes to visit!


Angela (Oh She Glows) March 28, 2011 at 5:39 pm

Thank you Im happy to hear they were enjoyed!


Myra March 28, 2011 at 4:02 pm

i stumbled upon this recipe over the weekend, and have already made two batches! They’re so tasty and moist! For my second batch, I also threw in some frozen cranberries! Thanks so much!


Angela (Oh She Glows) March 28, 2011 at 5:39 pm

Hey Myra, Thanks for your feedback. Frozen cranberries sounds like a great add in!


Frances March 29, 2011 at 12:54 am

These look amazing! Love anything blueberry!


Ann March 30, 2011 at 8:22 pm

I can’t wait to try these muffins! I love traditional muffins, but they really aren’t all that different from cupcakes and I get hungry about three minutes after eating one. I expect this has a bit more staying power!
And hope you heal soon, winter needs to END!


Crystal May 25, 2012 at 4:22 pm

I make these all the time and I was wondering what I am doing wrong, they taste amazing but they are a little dry. I’m allergic to almonds so I leave the almond extract out but other than that, I follow the recipe completely.


Angela (Oh She Glows) May 25, 2012 at 5:19 pm

Hey Crystal, hmm maybe my baking time is off in the directions? How long do you bake them for?


Crystal May 25, 2012 at 6:17 pm

I actually do bake them for 10-12 minutes because my oven cooks things a little fast. They arent too dry to eat, just a lil dry going down… Someone told me to add a lil banana purée to get that moistness I’m looking for but I wanted to check with you first.


Angela (Oh She Glows) May 26, 2012 at 7:14 am

yea that might be a good idea! I will have to work on the recipe again :)


Amanda May 30, 2012 at 8:30 am

Just made these this morning. They were delicious and nice looking, too. I loved the whole-wheat with blueberry, the gentle mapley sweetness in the muffin, and the touch of streusel sweetness on top. Thanks!


Linda June 25, 2012 at 8:39 pm

Made the blueberry muffins over the weekend. Really very good muffins and have kept very well. I am a brand new fan and we watch a lot of hockey too :) Hometown team is the Pens :)


marisa August 28, 2012 at 3:38 pm

How many normal size muffins will this make?


Angela (Oh She Glows) August 28, 2012 at 7:58 pm

Probably 11-12 :)


marisa August 28, 2012 at 8:01 pm



Kristan September 10, 2012 at 9:19 am

I’m looking forward to making these, but I’m a member of Weight Watchers and wondering if I could sub using half applesauce and half evoo for the full 1/4 cup of olive oil?


Alicia November 10, 2012 at 12:37 pm

Hey Angela,

I baked these muffins for a youth homeless shelter yesterday! They turned out wonderful and I thought you would be happy to hear how your baking is positively influencing the world around you :) Thank you so much for sharing this recipe! Looking forward to many more.


Angela (Oh She Glows) November 12, 2012 at 7:54 am

That’s great to hear Alicia! Thanks for letting me know.


Paulina December 24, 2012 at 1:04 pm

Making those today! YUMMM


Paulina December 24, 2012 at 5:22 pm

These are delish!


Leslie January 14, 2013 at 1:05 am

I just wanted to say that I found your website while looking for a recipe like this one. I just made these, and they are amazing! My bf loved them, and he is a sugar fiend (hence the sugar free attempts). I’m definitely going to make them again!


Angela (Oh She Glows) January 14, 2013 at 9:43 am

Hi Leslie, I’m so glad to hear this! Thank you for trying them out


Rebecca May 16, 2013 at 3:09 pm

Made these today for the second time. I could eat this forever. This makes the best batter ever! I literally licked the bowl!


Rebecca May 16, 2013 at 3:10 pm

The muffins!! Haha The muffins is what I made! SOOO easy too!


Maggie @ Sunnyside Up Smile June 13, 2013 at 11:19 am

Hey Angela! These are another job well done. I know they’re from over two years ago but I was craving blueberry muffins (& had some requests from the fam) and I know I can always trust your recipes :) I went ahead and used almond milk because I love its creamy texture and rich flavor so much. For the flax seed I used Trader Joe’s Ground Flax Seed with Blueberries. Also, instead of doing a combination of whole wheat and all-purpose, I just used white whole wheat to make my life easier ;) I doubled the amount of cinnamon because I’m a cinnamon girl and I used 1/4 cup unsweetened apple sauce instead of the olive oil. All of my substitutions worked out perfectly! I love the texture of the muffins too….so spongy!


tinymousebaker September 23, 2013 at 1:47 pm

I recently made these muffins and they came out too spongy! What do you think went wrong? I should probably add that I am new at baking…maybe that’s what it is! LOL


Trisha September 24, 2013 at 7:23 pm

Hi! Love your website! I made the same blueberry muffins from the eggless cooking website. I find that my muffins are too spongy! What can I do differently next time? Thanks!


Chamsa December 31, 2013 at 5:17 pm

Going to a New Year’s Day brunch tomorrow and wanted to bring something vegan. I found this recipe and it was perfect, especially since I had all the ingredients. I only had frozen blueberries and was a little worried based on your comment that they might be too wet. So, I thawed them on the counter for a few hours before and the muffins turned out great. I made them exactly as is, using soy milk, and baked them for 17 minutes. They turned out moist, not too wet, and very fluffy. The streusel topping is a key component giving the muffins *some* sweetness. I made 29 mini muffins.


Austin January 1, 2014 at 2:41 pm

I made a double batch of these for a New Year’s Day brunch today and they turned out fabulously! I used coconut milk for the non-dairy milk, brown sugar instead of turbinado for the streusel and skipped the almond extract because I didn’t have any on hand. I also made regular sized muffins instead of minis and baked them for 22 mins. Perfection!


Jade January 19, 2014 at 3:45 pm

Loved the recipe :) However, I substituted coconut oil for the olive oil. Of course you may take this with a grain of salt 8-D – there is always new/conflicting information being shared – but according to information I have found, olive oil is not heat stable and its compound changes when heated to high temperatures becoming potentially carcinogenic, and therefore it’s better to use a more heat stable oil for sautéing, baking etc., such as coconut, grapeseed oils, canola oil etc.. I was first exposed to this info in Kim Bardouin’s Skinny Bitch cookbook, as well as Alicia Silverstone’s Kind Diet. Thanks for taking the time to share so many delicious recipes – its definitely nice to find healthy, delicious, dependable recipes (that impress even the most hard-core carnivore) here on your website:)


Alicia February 6, 2014 at 1:53 pm

I only have regular sized muffin pans. What adjustments should I make to ensure that they turn out okay? Thanks for the recipe! I can’t wait to try it :)


Ayshan June 18, 2014 at 7:53 pm

I made these today for my family and I, there are no words to describe these. They were literally gone in just 20 minutes. Thank you for this delicious recipe ^_^

P.S. – I’ll be making more of these tomorrow


Lisa October 22, 2014 at 3:51 pm

I just found your recipe for the Mini Whole Wheat Blueberry Breakfast Muffins. Forgive me for being literal but in your instructions you say to take the apple cidar vinagar and mix it with the non dairy milk and set aside. Does that mix in with the other wet ingredients (the oil, syrup and extracts) I would assume so, but being that i am not the best baker, i just wanted to confirm! :) I love your blog and have shared your recipes with many friends. Thank you for sharing your yummy recipes!


Angela (Oh She Glows) October 25, 2014 at 1:08 pm

Hi Lisa,

Yes you would add it to the wet ingredients. I just clarified it in the recipe. Thanks!


Lisa January 26, 2015 at 5:11 pm

I made these muffins and took them to work, and they were a HUGE hit! I love the blueberries in them, but I was wondering if substituting bananas might work as well so as to have a fantastic banana mini muffin recipe too.

Thanks for your great recipes!


plasterer bristol March 15, 2016 at 12:20 am

Gteat recipe, thanks for shharing this. sounds delicious.



Sarah June 3, 2017 at 12:33 pm

Hey there! How would you adjust cooking for normal size muffins? Same temp, but longWe cook time?


Angela Liddon June 27, 2017 at 1:27 pm

Hey Sarah, I’m not positive, but I would guess the bake time would be a bit longer, probably in the 20 to 25 minute range. You can do the “touch test” (if it springs back up when pressed it’s done) and the toothpick test (make sure it comes out pretty clean when poked) as other guides. :)


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