Vegan Blueberry Muffins

4.9 from 46 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
4.9 from 46 reviews
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Prep time: 15 Mins
Cook time: 22 Mins + 5 Mins Cooling
Yields: 12 Muffins
It’s unbelievable that these light and airy blueberry muffins are made with vinegar and not eggs.
Ingredients:
  • 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
Procedure:
  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.



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Ratings and Reviews (46)

Vegan Blueberry Muffins
3 star: 0
2 star: 0
1 star: 0

239 Responses to “Vegan Blueberry Muffins”

  1. Nicole says:

    Just tried this recipe. Loved the texture, but got a “baking soda” aftertaste. Any suggestions? I didn’t have any lemons, so omitted the zest . As for substitutes, I used almond milk (instead of milk), vanilla extract (instead of lemon extract)and apple cider vinegar (instead of regular vinegar). Also tossed in some walnuts.

    • Madhuram says:

      I have never had any problem with this recipe. Are you sure you didn’t mix up baking powder with baking soda or increase the quantity of baking soda by chance?

    • Diane says:

      Nicole, I also had the aftertaste and used baking powder instead. The results were perfect! I make these muffins often, so grateful for Madhuram’s amazing recipes.

    • Diane says:

      I forgot to add, I omitted the baking soda and replaced it with baking powder.

  2. Baksho says:

    Can you use lemon juice in this recipe just so you don’t waste the lemon? Can the lemon juice be used in place of the lemon extract or vinegar?

  3. Angelina says:

    These muffins were phenomenal and I used whole wheat flour instead of white flour.

  4. stara says:

    Is it okay to use flax seed meal instead of lemon and vinegar? If so, can you please suggest the amount of flaxseed meal? Thanks

    • Madhuram says:

      You can try flax seed meal but I’m pretty sure that the muffins won’t be as airy and as light as the ones with lemon and vinegar. You can try blending a teaspoon of flax seed meal with 3 tablespoons of warm water.

  5. Pragna Vijay says:

    Amazing results! Texture and taste- both excellent!

  6. Judy says:

    can i use coconut flour imstead of all purpose???? if so, do i just put in the same amount?

    • Madhuram says:

      No Judy, it doesn’t work like that. I wish it did too because then gluten-free baking would become so easy. You would need xanathan gum to make the muffins rise or at least eggs.

  7. Fiona says:

    Hello, I want to try this recipe but I didn’t have canola oil and they didn’t have it in the supermarket either so I bought sunflower oil instead, is it okay?
    ASAP thank you!

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