Vegan Blueberry Muffins using Apple Cider Vinegar
March 2nd, 2009 Madhuram Posted in Food Blog Events, Muffins/Cupcakes, Vegan Baking | 
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Here comes another amazing vegan recipe from The Joy of Vegan Baking. I’m pretty sure that this is the best eggless/vegan blueberry muffin one can bake. The recipe does have a minor flaw (the oven temperature), which can definitely be taken care of. The texture of this muffin is unbelievable. It’s as light as an angel food cake, which is made purely with egg whites. You can imagine how light that cake would be. So this blueberry muffin which uses vinegar as an egg substitute is also equally light and airy.
I used apple cider vinegar this time and did not get any after taste or smell from the vinegar. I made two batches of these muffins, used dairy milk (2%) and lemon zest for the first batch; rice milk and orange zest for the second batch. Few days back I baked a cake using white vinegar and soy milk and was not at all satisfied with the result. It had a strong smell of vinegar and the soy milk made it sticky too. That’s the reason I chose to use rice milk and apple cider vinegar for these blueberry muffins. I’ve baked using soy milk before and didn’t have this issue. I think the brand of soy milk and the recipe matters for getting the desired result.
Yield: 12 muffins.
grease a muffin tin.
2 In a medium bowl, combine together flour, baking soda, salt and lemon zest.
3 In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
4 Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
5 Gently fold in the berries using a rubber spatula.
6 Fill the muffin tins about 2/3rds full.
7 Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.
8 Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.
2 Regarding sugar, the original recipe itself mentions 3/4-1 cup. For the first batch I used 3/4 cup because the vegan strawberry cupcakes which I tried earlier from the same book used 1 cup sugar and was very sweet. The sweetness of the blueberry muffins were perfect for us, but it may not be enough for everybody, especially if the blueberries are very sour. So for the second batch (I had already decided to give it to my neighbors, because I didn’t want to have it at home and gain weight) I decided to increase the quantity of sugar. I used little more than 3/4 cup and little less than 1 cup. That was good too.
3 I used frozen blueberries. Thawing is not necessary. Add it to the muffin batter directly from the freezer, but do not over mix, or else it would start bleeding.
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Tags: all purpose flour, apple cider vinegar, baking soda, blueberry-recipes, Canola Oil, lemon zest, orange zest, salt, sugar
November 2nd, 2009 at 12:15 pm
Excellent recipe.
October 22nd, 2009 at 10:30 am
Hey,
I tried thsi today and it was good. I did however noticed little bit after taste of Soda. Let me know if you have tried flax seed instead of soda. My Son does not eat chocolate flavor so I am looking for muffin with seeds and no chocolate.
Thanks
Mona
Thanks for trying the recipe Mona. Sometimes I too have experienced the after taste from baking soda. Some of the reasons may be that the baking soda was not mixed together with the flour properly or if it’s nearing or past the expiry date. Go through the recipe index and you should be able to find some non-chocolate cupcakes/muffins, like the strawberry cupcake, banana carrot muffins, apple raisin muffins, pear and oat bran muffins etc.
September 25th, 2009 at 6:37 am
These turned out great! My variation was to use dried cranberries and orange zest. Very tasty and I can share them with the folks from India I work with who don’t eat eggs! Win/Win.
Thank you very much Scott.
August 31st, 2009 at 11:50 am
These are wonderful! I’m baking for a three-year old with an egg allergy and one-year old with a dairy allergy.
I used fresh tiny wild Maine blueberries and soy milk, and made them as mini muffins. So light and lovely – thank you! I have gotten lots of good recipe ideas from your site.
Thanks for trying the recipe and for the feedback.
August 29th, 2009 at 3:15 am
[...] had a craving for blueberry muffins after purchasing some fresh blueberries. I found this recipe on a site about eggless cooking. The recipe comes from The Joy of Vegan Baking: The [...]
August 24th, 2009 at 7:59 pm
Well i tried it in a loaf pan like someone else said.. i’ve had it on for like almost 45 mins and my insides are still doughy… not sure.. i have a brand new maytag energy efficient stove.. have all the temps right.. but ya.. my tops are burning and the blueberries too..
Hmm…can’t guess what could be the problem.
August 10th, 2009 at 8:52 am
Madhu,
Thx for wonderful recipes..i can’t stop trying from ur blog.
I made this but in a loaf pan. It turned out really great. Everyone loved it. It was very berry.
You’re welcome Sonal. You should try the Low Fat Blueberry Coffee Cake too. I’m sure you would love it.
August 7th, 2009 at 11:29 pm
[...] Blueberry and Fig Muffins with Cocount and Ginger (adapted from this [...]
July 27th, 2009 at 9:04 am
Thanks for trying it Suma.
July 21st, 2009 at 10:07 am
These were outstanding! My son has an egg allergy and we have tried various egg-free recipe. Hands down this is our favorite!! We left out the lemon based on preference. EXCELLENT!
Thank you so much for trying it Jana. I think you would love the vegan strawberry cupcakes too. It’s more or less the same ratio of flour etc but using strawberry puree instead of blueberries.