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Vegan Blueberry Muffins
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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 muffins 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 muffins 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.
| Vegan Blueberry Muffins Recipe |
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- 2 cups Unbleached All Purpose Flour (I used bleached)
- 1 and 1/2 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 2 Lemons For Lemon Zest
- 3/4 to 1 cup Sugar
- 1 cup Milk, any (I used Rice Milk)
- 1/3 cup Canola Oil
- 1 teaspoon Lemon Extract (I did not use it)
- 1 tablespoon White Vinegar (I used Apple Cider Vinegar)
- 1 and 1/2 cups Fresh OR Frozen Blueberries
- Preheat the oven to 375F (see My Notes) for 15 minutes. Lightly grease a muffin tin.
- In a medium bowl, combine together flour, baking soda, salt and lemon zest.
- In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
- Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
- Gently fold in the berries using a rubber spatula.
- Fill the muffin tins about 2/3rds full.
- Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.
- 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.
- 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.
- 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.
- 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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Hi Madhu,
I just made these muffins. I used the version with a little less
oil and with apple sauce. I used spelt flour because I don’t use
wheat flour. I used a mixture of cane sugar, sucanat and splenda.
I added a little vanilla essence as well.
They were still warm when I tasted them, but they tasted really
good!
Hope they taste as good when they are cooled down.
Thanks for the recipe! I think it’s a keeper.
Esther
The Netherlands
You’re welcome Esther. I too have to try it with some applesauce.
All Purpose Flour 2 Cup
Cocoa powder 1/3 Cup
Oatmeal 1 Cup
Baking Soda 1 and 1/2 teaspoons
Salt 1/2 teaspoon
Sugar 1 Cup
Water 2 Cups
Canola Oil 1/3 cup
Apple cider vinegar 1 tablespoon
[...] Blueberry Muffins: Try out this recipe to enjoy a vegan version of this classic muffin. [...]
Hi Madhuram
I want to thank you, as does my 2 yr old who loves the muffins we just made. My daughter is allergic to wheat, eggs, and dairy so this was a wonderful find as well as a lot of fun in the kitchen for the two of us.
I used fresh blueberries and they turned out just fine. I look forward to doing strawberries next week.
You’re welcome Josh. Thanks for taking the time to record your feedback here.
What kind of gluten-free flours did you use?
I haven’t made these gluten free.
Ah – I meant to reply to Josh, because he said
his daughter couldn’t eat wheat.
Rachel
We use Bob’s Red Mill Gluten-Free All-Purpose Flour for all of our baking. You can find it at any whole food store. Also if your local grocer has a GF section it will be there as well.
[...] flour and ground flax seed. I decided to incorporated some of these changes in the already popular vegan blueberry muffins I have in this blog and I was very pleased with the result and decided to share it with you all.If [...]
[...] 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 [...]
I’ve been a vegetarian for a decade and today is my 3rd day of veganism. With it being mother’s day, I wanted to have a special but fulfilling brunch, so i made these. This is my first time baking vegan, and i was very pleased w/ the results. My nephews tore them up too
The next time I make them I may add a half banana just to give it extra sweetness w/out white sugar. I will def be using this as a base muffin recipe. Next time I’m going to do mixed berries. My nephews tore them up too 
Glad you liked it Clara.
[...] Per farla breve volevo fare dei muffin ma non avevo una ricetta affidabile su cui fare conto per un buon risultato, soprattutto vista l’aggiunta che dovevo fare. Mi serviva un impasto solido, che crescesse bene e che non facesse miseramente affondare i miei mirtilli rossi sul fondo del pirottino (come succederebbe ad un più burroso impasto di cupcake). Ho trovato una ricetta vegana…… ma non ho pregiudizi e l’ho provata lo stesso. ^_< Tradotta e adattata da Eggless cooking. [...]
[...] Vegan Blueberry Muffins {dairy-, egg-free} courtesy of egglesscooking.com [...]
my daughter is allergic to egg so I am always looking out for delicious recipes. This is great. many thanks
Thanks for trying the recipe Nicola. You shoud also give the whole grain version of it: http://www.egglesscooking.com/2011/03/18/vegan-blueberry-muffins-2/
[...] I based the recipe on one I found on Eggless Cooking. [...]
Made this recipe for muffins yesterday…they’re already been eaten by the kids. No one is allergic to any foods… we’re not vegetarians or anything…just didn’t have any eggs in the fridge and I wanted to cook up some yummy muffins.
Thanks Magda.
Making these right now. The lemon zest has such a fragrant aroma. Can’t wait to try them!
Madhu!
I tried my hand at making cake with cake mix yesterday. First ever time using the oven, so I thought I will start with cake mix and it turned out awesome. So now I am stepping into the ‘real’ stuff, so to say
What is this lemon zest you are talking about? and then you have mentioned 1 tsp lemon extract. What’s the difference? and you have mentioned that you did not use the lemon extract but used the lemon zest? Could you please explain to me? Thank you so much in advance. You have inspired me and motivated me to bake with the detailed email you sent me
I look forward to sending you photos if this turns out well!
You’re welcome Srividhya. Lemon zest is nothing but grating the skin of the lemon. Care should be taking while doing this so that the inner white sheet from the skin does not peel away because it will be bitter. Lemon extract is like vanilla, almond extract which is in liquid form.
using whole wheat flour and… man that lemon zest! any day i have to make lemon zest is a good day in my book. these muffins… i think they are going to be good! why the vinegar, by the way????
ok – they were delish. i could have easily gotten away with about half a cup of sugar… and probably less blueberries (round where i live they are expensive)
thanks for the recipe
You’re welcome Andrew.
This recipe is great! Made it with a few tiny differences.
2 cups Unbleached All Purpose Flour
1 and 1/2 teaspoons Baking Soda
1/2 teaspoon Salt
1 Lemons For Lemon Zest
3/4 cup Xylitol
1 and 1/4 cup Rice Milk
1/3 cup Canola Oil
1 tablespoon Apple Cider Vinegar
1 and 1/2 cups Frozen Blueberries
1 tablespoon Vanilla Extract
Thanks so much!
[...] made muffins with 1.5 cups of mulberries. It was the first time I tried this recipe. I didn’t use any of the lemon stuff, and obviously, I used mulberries instead of [...]
Hi,Madhuram! Great recipe, this is something that we should really think about~ (eggless cooking). I’m gonna give this a try and go for Apple Cider Vinegar or even Japanese sake which is quite close to white vinegar.
I’m just waiting for these to cool – but I added chia seeds to them for extra goodness! They look and smell amazing! Thank you
You’re welcome Kate.
This is my new go to recipe for muffins. I added in some grated zucchini with the blueberries (trying to sneak extra veggies into my preschooler) and they were delicious. I didn’t have lemons, so no zest, and I put in a teaspoon of vanilla. The basic batter would work well with most any fruits and veggies, I would think. Thank you for a great recipe! Oh, I almost forgot. I also used just 2/3 c. of sugar and I think I could get away with 1/3 c. without compromising taste. They were still quite sweet.
You’re welcome Mariella.
Hi, keen to try this recipe, but I’m allergic to citrus, is there a recommended substitute i could use for the lemon zest? or should i just leave it out completely? Thanks
You can very well omit it and add a teaspoon of vanilla extract instead. You could also try another variation of this recipe using maple syrup: Vegan Whole Wheat Blueberry Muffins
Beautiful Blog. Followed same recipe through the book “TJVB”.Will try your whole wheat version.
http://www.foodiemomcooks.com/2011/12/vegan-blueberry-muffin.html
Cheers
Durgarivan
Hello,
I am about to try both the blueberry muffin recipes and the pear oatmeal muffins. I am really looking forward to them!
I have a couple of questions about the above recipe, if you would be so kind to answer them as early as possible:
1) Can any other oil, besides canola, be used? How will the outcome change, if at all?
2) It is not mentioned anywhere that the sugar has to be castor sugar or not. So do I assume that anywhere it says simply ‘sugar’, it is meant to be castor sugar or for this recipe we use whole granular sugar?
Your blog is a such blessing for people like me who enjoy baking so very much but do not use eggs in any form. I have always longed for blueberry muffins at the baker’s but couldn’t have them because of the eggs used in them. I will finally fulfill my appetite for blueberry muffins (much to the agony of my brother who is definite he’ll grow fat this winter, courtesy my elaborate winter baking plans
)
I thank you with all my heart.
Thanks for your kind words Aprajita. You could use any flavorless oil (vegetable, sunflower, avocado etc). The (granulated) sugar we get here in Canada/US is finer than the sugar we get in India but not as superfine as castor sugar. So you could probably use regular granulated sugar itself.
hi,
i made these muffins yday.three words..oh so yum!
i used saffola oil(Indian brand),fresh blueberries,no lemon
extract (as i dint understand what lemon extract is),
1 cup of white sugar.
thanks,
poornima.
You’re welcome Poornima. Lemon extract is similar to vanilla extract, but it is extracted from lemons.
Poornima ji,
I would like to know how and where did you get fresh blueberries in India?
I use frozen wild blueberries and no matter how well i try to fold the berries, my muffins always end up looking sort of bluish green from the bled juice. I think fresh blueberries would solve the problem.