Loading ...
Vegan Blueberry Muffins
(Click on the image for a bigger view)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 |
|
- 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
- Preheat the oven to 375F (see My Notes) for 15 minutes. Lightly grease a muffin tin.
- In a medium bowl, combine together flour, baking soda, salt and lemon zest.
- In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
- Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
- Gently fold in the berries using a rubber spatula.
- Fill the muffin tins about 2/3rds full.
- Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.
- 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.
- 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.
- 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.
- 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.
Never Miss A Recipe!
Subscribe to Eggless Cooking FREE via email to get recipe updates in your inbox:
[...] Blueberries are in season and turns out Quebec has their own wonderful blueberry fields, which means the blueberries are amazing, even when bought in the local supermarket. The vital ingredient is lemon zest. The lemon zest adds that hint of lemon after the sweet sourness of the blueberries. I added plenty of blueberries. So many that my landlady noted, the dough was just there to hold together the blueberries. Since it’s vegan week, I replaced the eggs and milk with soy milk and a bit of cornstarch. What you need (adapted from egglesscooking.com): [...]
[...] yourself. Don’t do it. Instead tell them you are all going to make blueberry muffins. Try this healthy recipe on for size. It will be fun cooking with them and they will soon forget they ever asked for chicken [...]
I’ve now tried this recipe 4 times (3 times adding blueberries and once adding chocolate chips) and each time, I got amazing results and my friends and relatives told me these were the best muffings they’d tasted. Even two people who don’t normally like muffins said they were delicious! They’re amazingly light, not sticky and very tasty.
The best result I got was the one where I used fresh blueberries, but it was also very nice when I used frozen ones.
With the chocolate, it was a bit drier, so perhaps one should add a tiny extra amoung of milk (I used oat and almond milk, not together, on different occasions).
I only add 1/2 of sugar myself and find them sweet enough.
But anyway, I’m so glad I found this recipe! Thank you! Top marks!
You’re welcome Saffron. Thanks for the detailed feedback.
I was a bit skeptical at first after having tried several vegan muffin recipes, but this was by far the BEST muffin recipe I’ve tried. They were so light and moist and just fabulous! They were gone within hours after they were made…all of them! This recipe is a keeper!
I’m glad you liked it Lauren. Thanks for rating the recipe.
Awesome recipe! Thank you for this — it’s easy, fast and as delicious as you said it would be. I served it to a non-vegan friend and he had no idea it was made with animal-free products. Whoo hoooooo!
My own notes:
I used whole wheat pastry flour.
I skipped the zest and used 1/2 tsp dried orange peel, instead.
I did use the lemon juice.
I also used apple cider vinegar & rice milk.
I used coconut oil.
I added a dash of vanilla.
I used a mix of half regular & half brown sugar.
I used frozen Maine wild blueberries.
Truly delicious – thanks so much!
You’re welcome Megan. You should try another variation of this recipe too, which uses maple syrup and no sugar. I think you will loves these Vegan Whole Wheat Blueberry Muffins too.
Great recipe. I didn’t use lemon extract either – I did use the zest and it was just delightful. Used soymilk and coconut oil.
I also used whole wheat flour and only 1/2 c. sugar. They were sweet enough. We had four children over for breakfast and they were eaten up quickly.
Thanks for the recipe.
You’re welcome Adamswife. I too have tried a whole wheat version of this recipe using maple syrup instead of sugar, that one was nice too. Check this recipe for Vegan Whole Wheat Blueberry Muffins