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Vegan Blueberry Muffins using Apple Cider Vinegar

March 2nd, 2009 Madhuram Posted in Food Blog Events, Muffins/Cupcakes, Vegan Baking | | 57 Comments »

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
• Procedure
• My Notes

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 >>

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.

<< IngredientsMy Notes >>

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.

<< Procedure

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

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Tags: all purpose flour, apple cider vinegar, baking soda, blueberry-recipes, Canola Oil, lemon zest, orange zest, salt, sugar

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

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1. 57
   Jenni Won Says:
   February 24th, 2010 at 2:13 pm

   My 3-year daughter and I just made these muffins, and she could not get enough of them! They are fabulous! We used 1/2 a cup of xylitol sugar to make it “sugar-free”! Thanks so much!
   
   That is great Jenni. I’m hearing a lot about Xyitol these days. Should give it a try.

2. 56
   Lisa Says:
   February 18th, 2010 at 6:00 am

   Just made them and they are delicious. My oven is very hot so turned down to 175c, and they were done in 20 min. Thank you will definitely be making these again.

   You’re welcome Lisa.

3. 55
   Vegan Blueberry Muffins « The Kaleidoscope Lemonade Stand Says:
   February 11th, 2010 at 2:35 pm

   [...] got the recipe from http://www.egglesscooking.com/2009/03/02/vegan-blueberry-muffins/ after just googling ‘vegan blueberry muffins’. I changed the recipe to 2 cups of [...]

4. 54
   Priya Says:
   January 3rd, 2010 at 2:10 pm

   These were amazing! Thank you so much for posting this. I have been looking for good eggless recipes for a while now

   You’re welcome Priya. Happy New Year.

5. 53
   Jennifer Says:
   December 26th, 2009 at 2:34 pm

   Hi Kelly,

   How much applesauce did you use as a substitute for oil? Thanks!
   
   Kelly I have not used applesauce in this recipe. You could use 1/4 cup of applesauce and a tablespoon of oil if you want to cut back on oil.

6. 52
   Eggless Baking Recipes using Vinegar/Lemon Juice | Madhuram's Eggless Cooking Says:
   December 11th, 2009 at 9:58 pm

   [...] Madhuram’s Vegan Blueberry MuffinsThis muffin recipe yields very light and spongy muffins that it’s unbelievable that it’s eggless. Be prepared to bake a big batch because it will disappear in no time. [...]

7. 51
   kelly Says:
   December 11th, 2009 at 6:16 pm

   These turned out fantastic! They were definitely better the next day, after the blueberry taste set in more, and they were less dry the next day, too. I didn’t use oil but apple sauce instead and used 2 cups of berries. Making more now. YUM!

   Thanks for trying it Kelly.

Pages: [6] 5 4 3 2 1 » Show All

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