Comments on: Vegan Blueberry Muffins using Apple Cider Vinegar

By: Eric R.

Eric R. — Tue, 16 Mar 2010 08:14:57 +0000

Delicious!! They turned out beautifully. I substituted one of the cups of flour for whole wheat pastry flour that I had left over from home made thin mints. I used a heaping 1/2 cup of sugar and a tablespoon of honey instead of the 3/4. I used the zest and juice from half of a lemon. I used cow’s milk. Other than that, I followed the recipe closely. They only took 20 minutes to bake.

Thanks for trying the muffins Eric.

By: Jenni Won

Jenni Won — Wed, 24 Feb 2010 20:13:00 +0000

My 3-year daughter and I just made these muffins, and she could not get enough of them! They are fabulous! We used 1/2 a cup of xylitol sugar to make it “sugar-free”! Thanks so much!

That is great Jenni. I’m hearing a lot about Xyitol these days. Should give it a try.

By: Lisa

Lisa — Thu, 18 Feb 2010 12:00:33 +0000

Just made them and they are delicious. My oven is very hot so turned down to 175c, and they were done in 20 min. Thank you will definitely be making these again.

You’re welcome Lisa.

By: Vegan Blueberry Muffins « The Kaleidoscope Lemonade Stand

Vegan Blueberry Muffins « The Kaleidoscope Lemonade Stand — Thu, 11 Feb 2010 20:35:01 +0000

[...] got the recipe from http://www.egglesscooking.com/2009/03/02/vegan-blueberry-muffins/ after just googling ‘vegan blueberry muffins’. I changed the recipe to 2 cups of [...]

By: Priya

Priya — Sun, 03 Jan 2010 20:10:29 +0000

These were amazing! Thank you so much for posting this. I have been looking for good eggless recipes for a while now

You’re welcome Priya. Happy New Year.

By: Jennifer

Jennifer — Sat, 26 Dec 2009 20:34:55 +0000

Hi Kelly,

How much applesauce did you use as a substitute for oil? Thanks!

Kelly I have not used applesauce in this recipe. You could use 1/4 cup of applesauce and a tablespoon of oil if you want to cut back on oil.

By: Eggless Baking Recipes using Vinegar/Lemon Juice | Madhuram's Eggless Cooking

Sat, 12 Dec 2009 03:58:05 +0000

[...] Madhuram’s Vegan Blueberry MuffinsThis muffin recipe yields very light and spongy muffins that it’s unbelievable that it’s eggless. Be prepared to bake a big batch because it will disappear in no time. [...]

By: kelly

kelly — Sat, 12 Dec 2009 00:16:27 +0000

These turned out fantastic! They were definitely better the next day, after the blueberry taste set in more, and they were less dry the next day, too. I didn’t use oil but apple sauce instead and used 2 cups of berries. Making more now. YUM!

Thanks for trying it Kelly.

By: Natasha

Natasha — Mon, 02 Nov 2009 18:15:06 +0000

Excellent recipe.

By: Mona

Mona — Thu, 22 Oct 2009 16:30:24 +0000

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.