Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Vegan Blueberry Muffins using Apple Cider Vinegar

March 2nd, 2009 Madhuram Posted in Food Blog Events, Muffins/Cupcakes, Vegan Baking |  Print This Recipe | 50 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.

 Print This Recipe

• 

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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

Related Recipes

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

Pages: « 5 4 3 2 [1] Show All

1. 10
   Jennifer Says:
   March 2nd, 2009 at 3:19 pm

   YUMMY! Ive never made a muffin without eggs! sounds great!

2. 9
   Bharti Says:
   March 2nd, 2009 at 2:05 pm

   These look great! Good going Madhu. Hope to try these out sometime.

3. 8
   Deepali Says:
   March 2nd, 2009 at 12:28 pm

   Hi Madhuram,
   What is rice milk? I live in UK and have never heard of rice milk before.

   Deepali, check here. Here in the US it’s available in vacuum sealed packs in regular grocery stores in the organic aisle.

4. 7
   Deepali Says:
   March 2nd, 2009 at 12:26 pm

   Hi Madhuram,

   Thank u so much. I was looking for this recipe for my son’s class. I have blueberry muffins recipe with eggs and I tried replacing it with sour cream (some recipes it works well) but wasnt good at all. I will definetly try this recipe.

   Go ahead and bake these Deepali. I’m sure you would like it.

5. 6
   abc Says:
   March 2nd, 2009 at 11:13 am

   Amazing. So nice of your husband to post it early morning.

   Thanks abc. Yes I usually write everything and save it as draft in the night and he posts it the next day morning.

6. 5
   Cham Says:
   March 2nd, 2009 at 10:46 am

   They really puffed and looks delicous those muffins

7. 4
   Cilantro Says:
   March 2nd, 2009 at 10:33 am

   Lovely recipe. I can only appreciate the way you try to make these goodies. I usually do not make them often at home. I have some rice milk and this recipe tempts me more to try them.

8. 3
   ashwini Says:
   March 2nd, 2009 at 10:27 am

   Wow..It looks so soft and moist with the vinegar..Looks yumm

9. 2
   A&N Says:
   March 2nd, 2009 at 8:57 am

   Oooooooh, good stuff here. I’m trying to use Applesauce instead of butter now. Also tried silken tofu for baking but it turn out great. So, am going to try one of your recipes this time with silken tofu first, and then try to replicate it.

   My in laws are coming and they don’t eat eggs, but I’d love to make all this for them. So, I want my experiment with Silken Tofu to succeed

10. 1
    Asha Says:
    March 2nd, 2009 at 8:13 am

    It’s amazing to see puffed up Muffins without eggs, great job Madhu!

    The judges are choosing 3 rejected idols this or next week, hope Anoop will be back for a while at least, although he might not win AI!

Pages: « 5 4 3 2 [1] Show All

If you have a website and would like to link to this recipe, simply copy (Ctrl + C) and paste the code below. It will look like this: Vegan Blueberry Muffins using Apple Cider Vinegar