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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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July 17th, 2009 at 8:16 am
I tried these eggless blueberry muffins with vinegar. I just added 11/2 very ripe bananas in additiion to the recipe above. Instead of 2 cups all purpose i used 1 cup whole wheat and 1 cup all purpose flour. It still turned out awesome. simply superb and moist and fluffy. How can I ever thank you??? Still thanks a ton:-)
You’re welcome Swetha. Thank you for trying the recipe.
July 9th, 2009 at 6:23 am
I made these muffins last night and they are simply delicious! My son is allergic to eggs. His class at Preschool is having blueberry muffins for snack today and I didn’t want him to feel left out, so I found your recipe and tried it. I just know he’ll enjoying having the same snack as everyone else. The muffins are so delicious, I see no reason to bake any other kind again! I froze the rest of the batch, so I’ll have them on hand to send to preschool with my son. Thank you!
Thank you for trying out the recipe. You should get Joy of Vegan Baking and try the other recipes too. Most of them are pretty straight forward and don’t require a trip to specialty stores to buy the ingredients for the recipe.
July 6th, 2009 at 8:34 pm
[...] Vegan Blueberry Muffins Using Apple Cider Vinegar from Eggless Cooking [...]
July 5th, 2009 at 9:44 pm
These really are unbeleivable and I’m very picky
I just used lemon juice and left out the zest. I used 2 cups blueberries because I love my muffins loaded!
Thank you!
You’re welcome Gretchen and thank you for trying the recipe and for the feedback.
June 18th, 2009 at 7:31 am
hi, was this the one you wrote about in my blog…, this looks quite delicious, I must try this and see how it goes! and some of the comments are useful to know that you can substitute and do lot of variations as well, this is so interesting…., I must leasurlily sit and go through all your baking recipes
June 8th, 2009 at 11:21 pm
What a great recipe. The muffins are so light and delicious and they look beautiful. My son has egg, dairy and wheat allergies so I substituted (1) cup white rice flour, (1/2) cup garbanzo bean flour and (1/2) cup tapioca starch for the all purpose flour and they turned out wonderfully. Thank you so much for this fabulous recipe!
Thanks Vicki for the information. It’s great to know that this recipe can be made gluten free as well.
June 6th, 2009 at 7:49 pm
I tried these muffins and they are so moist and wonderful.. Thx much for all your eggless recipes..
You’re welcome Kalyani.
May 29th, 2009 at 1:47 pm
Madhuram, thank you SO much for this recipe! I just made a batch of these muffins (I used oat milk) and they are delicious! My three-year-old is devouring one right now. At our house we recently started avoiding eggs/soy/dairy, which makes baking so difficult. I am so thrilled that now I can make muffins for the whole family again. thank you!
You’re welcome Elizabeth. Try recipes from the Joy of Vegan Baking, there are a lot of stuff which you can try with good results.
May 18th, 2009 at 12:09 pm
Thanks madhu for ur immediate response. where do i get the lemon zest by the way.
Hope u are settled and feel at home in ur new place.
Sai, you don’t buy it, but make it yourself from the lemon/orange. Simply grate the outer skin of a lemon/orange using a very fine grater. Be careful not to go deep (avoid getting the white layer) because it will be very bitter. Check this video for the how to.
May 16th, 2009 at 2:22 pm
i dont hv lemon zest. can i use just lemon juice?
Sai you can omit it. I won’t recommend using lemon juice as well as vinegar because it would affect the texture of the muffins.