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Vegan Blueberry Muffins using Apple Cider Vinegar
March 2nd, 2009 Madhuram Posted in Food Blog Events, Muffins/Cupcakes, Vegan Baking | 
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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.
Yield: 12 muffins.
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.
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.
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May 4th, 2009 at 6:25 pm
Sorry about the double post earlier.
Just wanted to let you all know Johnny and i made the muffins this evening.
We did line the muffin tins with papers and used the lemon zest and extract mentioned in the recipe. I used only 3/4 C sugar and the result was absolutely WONDERFUL!! What beautiful muffins they cooked up to be….but even better was the way they taste.The 4 yr old loves them!!! And asked me to hide them from his older brother so he wouldnt eat them all!!Thank you so much again. this recipe is a keeper
That’s ok JM. Thank you very much for the feedback.
May 4th, 2009 at 1:06 pm
Bought blueberries today..can’t wait to make the muffins tonight!
My 4 yr old is so excited he cant wait has been begging me to make him muffins. But finding a good recipe with no dairy or eggs can be difficult.
We already use your Chocolate Chip cookie recipe and the whole family loves them! Thank you for the wonderful recipes!! When i bake these goodies its great to know my son is not missing out because of his dairy,egg and nut allergies!
You’re welcome Johnny’s Mom and thanks as well for the feedback.
May 2nd, 2009 at 9:19 pm
I am so excited to have found this recipe my 4 1/2 yr old keeps asking me for muffins… but he is allergic to dairy, eggs and peanuts. I use your chocolate chip cookie recipe for him all the time and everyone in the house loves them!!
I can’t wait to bake these for him and surprise him with them this week.
Thank Madhuram for your wonderful recipes and making my 4 yr old feel like he gets to eat the same wonderful things he sees others eatting! So appreciated
Thank you very much Johnny’s Mom. I’m really very glad that your kid need not feel deprived anymore.
April 15th, 2009 at 6:30 pm
I just made these, but I used raspberries, my fav berry, plus I added walnuts as I need the protein ( I am Vegan) so I used soy milk and soy flour. I also used Splenda sweetner in place of sugar (high glucose levels),, They taste delicious,,BUT,,and this has happened to me before with Vegan type muffins,,,; the batter was vey thick, almost a paste, I didnt dare add more milk after it was all mixed. Anyway the appearance is like uneven lumpy dumps,,lol, not the beautiful round, cup cake shape you have! Any hints??
Jenna thanks for trying the recipe. The batter was not as thick as you have mentioned. Maybe soy flour absorbs more moisture than all purpose flour. It’s my guess. So try adding 1/4 cup extra liquid while using soy flour next time.
April 13th, 2009 at 3:40 pm
I tried this recipe and was absolutely satisfied with the results; moist, soft and very flavorful muffins. These are the best eggless muffins I’ve ever baked. This is a must-try recipe!
Thank you very much for the feedback Zankhna.
March 20th, 2009 at 3:34 am
Oh, one more thing, I didnt have lemons so I substituted with orange zest and juice. Also added two tbsp more milk as the batter was a little difficult to work with (too thick). Thanks Madhu.. the gorgeous picture made me wanna try baking these.
Thank you very much for the feedback Kiran. I’m so glad that you tried it and liked it. I made one batch with lemon juice and another with orange and liked both.
March 20th, 2009 at 3:32 am
They are delicious!! YUM! I tried them today and they turned out beautifully. Its so gratifying to see eggless desserts rise like their egg-y counterparts. Yes, I tried the frozen blueberry trick as well. No bleeding there.
March 14th, 2009 at 12:34 pm
[...] Vegan Blueberry Muffin Recipe | Madhuram’s Eggless Cooking [...]
March 9th, 2009 at 4:42 am
hey Madhuram, love ur recipes
Thnx for ur comments 
How to register @ FoodWorld?I cudn’t find any link in the site.
Gayatri, use the contact page.
March 8th, 2009 at 8:03 am
Happy Women’s day sweetie. Arvind has a meeting most of the day today, so I got some movies to watch later.
Yes, hope there is a God to keep all of our young kids safe. He can take people like me instead!! I am scared too but hopefully, incidence like that doesn’t happen again at Chapel Hill or anywhere else. Hoping for the best. Anoop says he decided to try new things like taking part in AI after what happened his classmate and realized that life is too short to follow the “norm” and just graduate to get a job. He is doing Master’s now.
Enjoy your Sunday. See you next week.