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Whole Wheat Blueberry Blackberry Muffins

These 1 bowl whole wheat blueberry blackberry muffins are dairy free, egg free, refined sugar free, and packed with moist, delicious flavor! YUM.
Course Breakfast, Mornin' Eats
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12 muffins
Author Brewing Happiness


  • 1 cup blueberries
  • 1 cup blackberries
  • cup whole wheat flour
  • 1 cup coconut sugar
  • ½ cup flaxseed meal
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup apple sauce
  • 1 cup non-dairy milk
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350.
  2. Combine dry ingredients (whole wheat flour, coconut sugar, flaxseed meal, baking powder, baking soda, salt, and cinnamon) into a large bowl. Mix well.
  3. Add in apple sauce, non dairy milk, coconut oil, and vanilla extract and mix until combined. Don't over mix.
  4. Fold in your blueberries and blackberries into the large bowl.
  5. Evenly divide your batter into a well greased muffin tin.
  6. Bake for 30-35 minutes.
  7. Allow to cool completely IN THE MUFFIN TIN.
  8. EAT UP!

Recipe Notes

*If you want those pretty berries popin' out the top of your muffin, gently place extra berries on top of each muffin before you bake them!