Vegan Blueberry Muffins

(from 58 reviews)
Vegan Blueberry Muffins

Here comes another amazing vegan recipe from The Joy of Vegan Baking. I’m pretty sure that this is the best eggless/vegan blueberry muffins 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 muffins 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.

Vegan Blueberry Muffins Recipe Print
Prep time
15 Mins
Cook time
22 Mins + 5 Mins Cooling
12 Muffins
Vegan Blueberry Muffins
4.8 from 58 reviews
It’s unbelievable that these light and airy blueberry muffins are made with vinegar and not eggs.
  • 2 cups Unbleached All Purpose Flour (I used bleached)
  • 1 and 1/2 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 2 Lemons For Lemon Zest
  • 3/4 to 1 cup Sugar
  • 1 cup Milk, any (I used Rice Milk)
  • 1/3 cup Canola Oil
  • 1 teaspoon Lemon Extract (I did not use it)
  • 1 tablespoon White Vinegar (I used Apple Cider Vinegar)
  • 1 and 1/2 cups Fresh OR Frozen Blueberries
  1. Preheat the oven to 375F (see My Notes) for 15 minutes. Lightly 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.
My Notes:
  1. I didn’t want to bake 2 batches when I started. What happened was I didn’t read the recipe properly and poured the measured sugar on top of the flour instead of mixing it with the wet ingredients. I continued with it anyway and saw that the muffins began to brown very much around 12 minutes itself. The original recipe had mentioned to bake it at 400F. So I reduced the oven temperature to 375F. I thought that adding sugar to the flour was the reason and so I baked another batch following the instructions correctly. Even then the same thing happened. That’s when I realized that the oven temperature was the culprit. That’s the reason I have changed the temperature to 375F in the procedure. Later I was going through a whole wheat banana muffin recipe in The Joy of Baking website and there it was mentioned that baking that muffin directly in a muffin tin without the paper liner would yield a crusty and brownish muffins but it would soften later. The same thing happened in these blueberry muffins too. So you may also try lining the muffin tins with a paper liner, instead of pouring the batter in the greased molds.
  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.
Vegan Blueberry Muffins
These vegan blueberry muffins recipe goes to Egg Replacement Event – Vinegar hosted by me.


  1. I was running out of ingredients so I found this eggless recipe, I used a cup and half of flour and half cup of oatmeal, when I went for the milk I had found that I was out of that to, but I did have some pina colada mix (no alcohol) so I used that at half of cup mixed with a half cup water, lol. smells really good, batter tasted great, so looking forward to tasting these.` Will be right back with you when these are cooled. Okay I’m back and WOW!!! these turned out amazing, thank you so much for this great recipe and I will definitely be using this one again, they are golden brown and the pina colada mix gave them a slight coconut flavor so no need for lemon zest or vanilla. The oatmeal gave them a little fiber and made them a little more chewy which I like. Thanks again!

  2. These are delicious and I liked how airy and light they came out. Would they still be airy if I replaced the oil with apple sauce? If I do replace it, how much apple sauce do you recommend?

    First batch I used 1 lemon for zest and lemon juice instead of extract (since I didn’t have any extract). They came out with a heavy lemon flavor.
    So the second batch I didn’t use any lemon ingredients and used 1 tablespoon of vanilla extract.
    That came out tasting too much like vanilla.

    I’m new to baking…. does the lemon zest add a lemony flavor?

    I’m thinking to use one lemon for zest and no extract of either kind…..what do you think? Let me know what you recommend so they don’t taste lemony or have a heavy vanilla flavor! thanks!

    • Thanks Heidi. The muffins will be dense if you use applesauce. It won’t be as airy as using oil alone. Yes lemon zest will add a lemony flavour to the muffins. And a tablespoon of vanilla is too much. Just a teaspoon should be fine, so that it doesn’t have a heavy vanilla flavour. Zest of one lemon and a teaspoon of vanilla should be enough to infuse a lovely flavour to the muffins.

  3. These were good, but I wonder if it should have been baking POWDER versus baking soda like the recipe called for. I could taste the baking soda. I also added a bit more soy milk as the batter was quite thick.

  4. I made these for a vegan friend. Unfamiliar with vegan baking I was sure they would be less than tasty. Boy was I wrong. Throwing away my blueberry recipe, these are so light and delicious I made a second batch for our house. The only substitution I made was brown sugar for the white, and added vanilla extract because I had no lemon zest. Delish!

  5. Thank you so much for all the great recipes. I have tried a couple of them and they have been great, but I tried these blueberry muffins and they have an aftertaste of the baking soda. Do you think I did something wrong? Or do you have any tips to cancel the aftertaste? (And I had done everything exactly according to the recipe).
    Thank you!

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