Preheat the oven to 425°F. Line 10 cups of a 12-cup muffin tin with paper liners, leaving the two in the center empty.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and nutmeg.
In a medium bowl, combine the maple syrup, yogurt, oil, soy milk, vanilla extract, orange zest, and orange juice. Whisk vigorously to combine.
Pour the wet mixture into the dry mixture in the large bowl. Stir with a rubber spatula until almost fully combined. Then, add the blueberries and fold in to distribute throughout the batter. DO NOT over mix!
Evenly distribute the batter amongst the lined muffin cups. Pour boiling water into the empty muffin cups in the center of the tin, filling them halfway.
Bake the muffins at 425°F for 5 minutes. Then, lower the heat to 350°F and bake for an additional 18-20 minutes. The muffins are done when they have domed, golden tops and a paring knife inserted into the center of one comes out clean.
Cool the blueberry muffins completely on a wire rack before enjoying.
Recipe Notes
I do prefer fresh blueberries in this recipe because they behave more predictably. With frozen ones, depending on what stage they’re at with thawing (even just 10 minutes on the counter), they can “gum up” the batter with extra moisture.
Don't forget to lower the oven temperature after 5 minutes! Baking at 425° for those first 5 minutes helps to puff up the tops.
A touch of whole wheat flour gives these vegan blueberry muffins a subtle nuttiness that pairs beautifully with the orange zest and maple syrup. Soft, fluffy, egg-free, and ready in 40 minutes. Like a classic blueberry muffin, just better.