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 | | 67 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.

Share and Enjoy:

Close Bookmark and Share This Page

Save to Browser Favorites / Bookmarks

Ask backflip blinklist BlogBookmark Bloglines BlogMarks Blogsvine BuddyMarks BUMPzee! CiteULike Connotea del.icio.us

Digg diigo DotNetKicks DropJack dzone Facebook Fark Faves Friendsite folkd.com Furl Google

Jamespot Jeqq Kaboodle kirtsy linkaGoGo LinkedIn Ma.gnolia Mister Wong Mixx MySpace Netvouz Newsvine

oneview OnlyWire PlugIM Propeller Reddit Segnalo Shoutwire Simpy Slashdot Surphace Sphinn Spurl

Squidoo StumbleUpon Technorati ThisNext Twitter Webride Windows Live Yahoo!

Email This to a Friend

  Link HTML: 

 Permalink: 

 If you like this then please subscribe to the RSS Feed.

More »

Share

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

More recipes like this...

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

Pages: « 7 6 5 [4] 3 2 1 » Show All

1. 40
   Swetha Says:
   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.

2. 39
   Nothing Fancy Says:
   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.

3. 38
   Cooking With Zest: Recipes That Make the Most of Fresh Lemon, Orange, and Lime Fruit Zest | Hugging the Coast Says:
   July 6th, 2009 at 8:34 pm

   [...] Vegan Blueberry Muffins Using Apple Cider Vinegar from Eggless Cooking [...]

4. 37
   Gretchen Says:
   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.

5. 36
   jayasri Says:
   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

6. 35
   Vicki Says:
   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.

7. 34
   Kalyani Says:
   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.

8. 33
   Elizabeth Says:
   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.

9. 32
   sai Says:
   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.

10. 31
    sai Says:
    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.

Pages: « 7 6 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