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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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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!
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
March 2nd, 2009 at 10:27 am
Wow..It looks so soft and moist with the vinegar..Looks yumm
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.
March 2nd, 2009 at 10:46 am
They really puffed and looks delicous those muffins
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.
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.
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.
March 2nd, 2009 at 2:05 pm
These look great! Good going Madhu. Hope to try these out sometime.
March 2nd, 2009 at 3:19 pm
YUMMY! Ive never made a muffin without eggs! sounds great!
March 2nd, 2009 at 4:47 pm
Muffin looks great and moist. I am very tempted to try this..
March 2nd, 2009 at 8:34 pm
I tried the ground flax seed for egg substitute in a Blueberry muffin recipe – it worked great! (3 tsp ground flax seed or flax seed meal to 1/4 cup boiling water for each egg, let stand 5 minutes).
Thanks for sharing this information Marcia. I’ve used flax seed as egg substitute before but have not tried muffins.
March 3rd, 2009 at 1:01 am
Blueberry muffin is one of my favourite cakes! Your pictures make me want to bake them.
Perfect pictures Madhu!
March 3rd, 2009 at 3:20 am
I love blueberry muffins but am never able to make it as I dont find blueberries around here. Last time I had to settle for black raisins…
Your muffins look just like the ones we get at cafe coffee day. Good work!
March 3rd, 2009 at 8:28 am
Gorgeous blueberry muffins Madhu…Great work!!
March 3rd, 2009 at 8:38 am
These muffins look delicious! I love blueberries
March 3rd, 2009 at 10:24 am
Its great to see such wonderful muffins without eggs.Loved it:).You have something waiting for you in my post:)
March 4th, 2009 at 8:19 am
These blueberry muffins look so soft, fluffy and delicious. Would love to try this !
March 4th, 2009 at 9:33 pm
Just like mom used to make BUT cruelty-free blueberry muffins, not from the box!
March 5th, 2009 at 4:45 am
Thanks Madhuram. Will check at both supermarket and health food shop. Am planning to try today with milk. Will let you know.
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.
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 14th, 2009 at 12:34 pm
[...] Vegan Blueberry Muffin Recipe | Madhuram’s Eggless Cooking [...]
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 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.
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.
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.
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.
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 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 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.
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 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.
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.
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 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
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.
July 6th, 2009 at 8:34 pm
[...] Vegan Blueberry Muffins Using Apple Cider Vinegar from Eggless Cooking [...]
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 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 21st, 2009 at 10:07 am
These were outstanding! My son has an egg allergy and we have tried various egg-free recipe. Hands down this is our favorite!! We left out the lemon based on preference. EXCELLENT!
Thank you so much for trying it Jana. I think you would love the vegan strawberry cupcakes too. It’s more or less the same ratio of flour etc but using strawberry puree instead of blueberries.
July 27th, 2009 at 9:04 am
Thanks for trying it Suma.
August 7th, 2009 at 11:29 pm
[...] Blueberry and Fig Muffins with Cocount and Ginger (adapted from this [...]
August 10th, 2009 at 8:52 am
Madhu,
Thx for wonderful recipes..i can’t stop trying from ur blog.
I made this but in a loaf pan. It turned out really great. Everyone loved it. It was very berry.
You’re welcome Sonal. You should try the Low Fat Blueberry Coffee Cake too. I’m sure you would love it.
August 24th, 2009 at 7:59 pm
Well i tried it in a loaf pan like someone else said.. i’ve had it on for like almost 45 mins and my insides are still doughy… not sure.. i have a brand new maytag energy efficient stove.. have all the temps right.. but ya.. my tops are burning and the blueberries too..
Hmm…can’t guess what could be the problem.
August 29th, 2009 at 3:15 am
[...] had a craving for blueberry muffins after purchasing some fresh blueberries. I found this recipe on a site about eggless cooking. The recipe comes from The Joy of Vegan Baking: The [...]
August 31st, 2009 at 11:50 am
These are wonderful! I’m baking for a three-year old with an egg allergy and one-year old with a dairy allergy.
I used fresh tiny wild Maine blueberries and soy milk, and made them as mini muffins. So light and lovely – thank you! I have gotten lots of good recipe ideas from your site.
Thanks for trying the recipe and for the feedback.
September 25th, 2009 at 6:37 am
These turned out great! My variation was to use dried cranberries and orange zest. Very tasty and I can share them with the folks from India I work with who don’t eat eggs! Win/Win.
Thank you very much Scott.
October 22nd, 2009 at 10:30 am
Hey,
I tried thsi today and it was good. I did however noticed little bit after taste of Soda. Let me know if you have tried flax seed instead of soda. My Son does not eat chocolate flavor so I am looking for muffin with seeds and no chocolate.
Thanks
Mona
Thanks for trying the recipe Mona. Sometimes I too have experienced the after taste from baking soda. Some of the reasons may be that the baking soda was not mixed together with the flour properly or if it’s nearing or past the expiry date. Go through the recipe index and you should be able to find some non-chocolate cupcakes/muffins, like the strawberry cupcake, banana carrot muffins, apple raisin muffins, pear and oat bran muffins etc.
November 2nd, 2009 at 12:15 pm
Excellent recipe.