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Vegan Blueberry Muffins using Apple Cider Vinegar

March 2nd, 2009 Madhuram Posted in Food Blog Events, Muffins/Cupcakes, Vegan Baking | Print This Recipe | 67 Comments »

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 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.

Ingredients
Unbleached All Purpose Flour (I used bleached) 2 cups
Baking Soda 1 and 1/2 teaspoons
Salt 1/2 teaspoon
Lemon zest from 2 lemons
Sugar 3/4 to 1 cup
Milk, any (I used Rice Milk) 1 cup
Canola Oil 1/3 cup
Lemon Extract (I did not use it) 1 teaspoon
White Vinegar (I used apple cider vinegar) 1 tablespoon
Blueberries, fresh or frozen 1 and 1/2 cups

Yield: 12 muffins.

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 strawberry cupcakes go to Egg Replacement Event – Vinegar hosted by me.

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67 Responses to “Vegan Blueberry Muffins using Apple Cider Vinegar”

Pages: [7] 6 5 4 3 2 1 » Show All

  1. 67
    Debbie Says:
    September 2nd, 2010 at 7:54 pm

    :razz:

    These came out delicious!

    I used 1/2 c. whole wheat flour and 1/2 c. cornmeal. I also used just 1/2 c. turbinado sugar, and I think I can use even less sugar next time because it is plenty sweet for me.

    I cannot believe they are vegan. I made blueberry corn muffins last week WITH eggs and they came out SO dry. I used this because I am out of eggs and I like it so much better! Excellent.

    Thanks for trying out the recipe Debbie. Its definitely a foolproof muffin recipe.

  2. 66
    marcy «  What the heck do vegans eat? Says:
    August 23rd, 2010 at 12:03 am

    [...] lemon muffins adapted from this recipe. i used half white ww flour and added the juice of one lemon as well as the zest, and then took out [...]

  3. 65
    Cynthia Says:
    August 17th, 2010 at 9:26 am

    Wonderful recipe! My son is allergic to milk and eggs. I substituted milk with Very Vanilla soy milk and only used 3/4 C of sugar. They were moist, light and fluffy; everything you could want in a muffin.

    Thanks Cynthia. You should definitely try some other recipes too from the Joy of Vegan Baking. They really turn out good. I have tried the following from there:

    http://www.egglesscooking.com/2009/01/23/best-chocolate-chip-cookies/
    http://www.egglesscooking.com/2009/02/26/vegan-strawberry-cupcakes/
    http://www.egglesscooking.com/2008/11/05/vegan-brownie-cupcakes/

  4. 64
    7 Healthy Blueberry Muffin Recipes Says:
    August 8th, 2010 at 9:56 pm

    [...] Vegan Blueberry Muffins – Here comes another amazing vegan recipe from The Joy of Vegan Baking. I’m pretty sure [...]

  5. 63
    Nicole Pualani Says:
    June 11th, 2010 at 3:43 pm

    Yummy to my tummy. I substituted coconut oil for canola, turbinado for white sugar and also used one cup of whole wheat pastry flour for one of the flour cups. I didn’t have a muffin pan handy so I used a small round cake pan. The baking time was about 35 minutes. It turned out so delicious. It tasted like pancakes, actually, and my daughter and I drizzled a little maple syrup over the steamy hot slices. MMMMMM :grin:

    Nicole, it definitely sounds very yummy. Thanks for trying the recipe.

  6. 62
    Here We Go ‘Round the Mulberry Bush (and Mulberry Muffin Recipe) – Glue and Glitter Says:
    June 1st, 2010 at 8:32 am

    [...] This recipe is adapted from Madhuram’s Eggless Cooking. [...]

  7. 61
    Kristi Says:
    April 23rd, 2010 at 7:54 pm

    My son is allergic to eggs, so I do all my baking without eggs, and this is far and away the best of any muffin recipe – blueberry or other – that I’ve tried…and my other son (who is not allergic to eggs) gobble these up every time I make them.

    Yes Kristi, that muffin recipe is a keeper. Thanks for trying it. You should try the strawberry cupcakes too in the Eggless Cakes section. It is similar to this one.

Pages: [7] 6 5 4 3 2 1 » Show All

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