Vegan Blueberry Muffins


(from 158 reviews)
463
Vegan Blueberry Muffins

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.

Even though I have used lemon zest in this vegan blueberry muffin recipe I'm very confident that using some orange juice instead of the milk and orange zest in place of the lemon zest would be awesome in this recipe because I'm an oranges fan. If you too are an orange fan like me don't miss a chance to try this orange cookie recipe. You will love it!

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Vegan Blueberry Muffins Recipe

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Prep TimeCook TimeMakes
15 Mins22 Mins + 5 Mins Cooling12 Muffins
AuthorCategoryMethod
MuffinsBaking
Vegan Blueberry Muffins
4.9 from 158 reviews
It's unbelievable that these light and airy blueberry muffins are made with vinegar and not eggs.
Ingredients:
  • 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
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.
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.

Nutrition Facts
Servings: 12
Per Serving% Daily Value*
Calories 198
Total Fat 6.5g10%
Saturated Fat 0.5g2%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 263mg11%
Potassium 44mg1%
Total Carb 33.2g11%
Dietary Fiber 1g4%
Sugars 14.4g
Protein 2.3g
Vitamin A 0% - Vitamin C 5%
Calcium 1% - Iron 7%
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I know that it's easy to get tempted to replace the oil/fat in a baking recipe with applesauce to make it fat-free, but that would result in dense and dry muffins. It won’t be as airy as using oil alone. So I would suggest just replacing half the quantity of oil with applesauce.

Since the acidic content of lemon juice is less when compared to vinegar you might have to double the quantity of vinegar. For example, if recipe calls for 1 teaspoon of vinegar, use 2 teaspoons of lemon juice.

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. I wouldn't say that it's compulsory but it definitely will give a nice flavor to the muffins. You may choose to use orange zest/extract instead of simply vanilla extract will be good too.

Opening the oven door quite too often while it is baking makes cold air enter in the oven and might be the reason for the muffins to sink. Another reason can be that you used little too much batter for each muffin.

No it doesn’t work like that . You would have to use xanathan gum. I haven't baked this recipe gluten free and have read that simply substituting the all purpose flour with gluten-free flour would not work especially in baked goods which has to rise, like muffins, cupcakes and cakes. Brownies and cookies should not be that much of a problem to bake gluten-free and can be done without xanathan gum too. Gluten-free and egg free is a lot of trial and error method only. But some of the readers did mention that they tried this recipe gluten-free using rice flour and gluten-free mix (which already has the xanathan gum in it). You may try it at your discretion. I will try to bake a gluten-free version shortly and blog about it soon.

Just use dairy milk and if you prefer butter, melted butter instead of oil. One of the readers suggested that the muffins turn out better if oil is used instead of melted butter though.

Any oil of your choice which has a neutral flavor. Peanut oil, sunflower oil, (refined) coconut oil, avocado oil, etc.

You can try it at 350F but bake it a couple of minutes longer.

Halving the recipe may not work out always. It's again for you to experiment and see. Another option is to bake all the muffins and freeze the remaining and use it later. If you decide to halve the recipe and if you are using a 12 cup pan then you will have to fill the rest of the cups with little water so that the muffins will bake evenly and doesn’t get dried out.

You can try flax seed meal but I’m pretty sure that the muffins won’t be as airy and as light as the ones with lemon and vinegar. You can try blending a teaspoon of flax seed meal with 3 tablespoons of warm water.

There are a couple of reasons for this:

1) If you try to peel off the wrapper while the muffins are still warm
2) If you make it low-fat or fat free 3) If you don't lightly grease the liners with non-stick cooking spray.

The temperature does not change but you need to bake it for a lesser time than you would bake regular sized muffins. Somewhere between 12-15 minutes.

Rice milk is derived from cooked white/brown rice. You can use any other non-dairy milk like almond milk, oat milk, hemp milk etc. I personally don't prefer using soy milk because it gives a sticky texture to the baked goods. For vegan baking my choice is either rice milk or almond milk.

Yes you can use any other berries or fruits of your choice. Or even add ons like nuts, chocolate chips, dried fruits etc.

Vegan Blueberry Muffins

These vegan blueberry muffins recipe goes to Egg Replacement Event - Vinegar hosted by me.


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463 COMMENTS

  1. I made this this morning. It was very delicious.

    Thanks for the amazing and false-proof recipes ever.

    The top part was little crispy. My kids like it crispy when my husband likes it moist. How can I make the top part moist? I reduced the sugar a little bit and substitute it with honey this time thinking that it will become moist…

      • It actually became moist after couple of hours. I will try taking it bit early next time, but I am afraid that it might not be fully baked.

        Thanks again
        Stay blessed!

        • Sometimes when we don’t cream the sugar that happens. Maybe you can try removing it from the oven 1-2 minutes earlier. It might help. Thanks Sasi.

    • Sorry to hear this Fonzie but it’s very surprising that it happened because this is one of the most popular recipes here and I guess you would have read the reviews. I’m wondering it the baking powder you used was old or something. Not sure.

  2. Thanks for the recipe! I made it with coconut milk and oil. The battery was doughy but easy to spoon in the muffin pan. First vegan muffin and it’s delicious. Great breakfast for the whole week for my hubby and me 🙂

  3. I made this using unsweetened vanilla pea milk and orange zest. I got a medium naval orange and used the whole orange for the zest. They turned out wonderfully! It may be my oven but I added two minutes on to baking time. Cannot believe there is no dairy or egg in these! So yummy!

  4. Thank you for this fluffy, tangy muffin recipe! We are newly vegan & I’m looking hard for recipes to make for my very large (9 kids) sometimes picky family.

    We are in north Houston, sitting out Hurricane Harvey, so these muffins are a very special treat!

    Thanks again.

  5. I made this. I used unsweetened vanilla almond milk and actually used the lemon extract, but not the zest. I’m so glad I didn’t use the zest too because it would have been lemon over kill. However, if I make it I would definitely leave out the lemon extract. Maybe replace it with vanilla or none at all. I was surprised at how well the muffins came together. Nice muffin recipe that you can easily substitute with your fav things or fruit

    • Yes I have and it doesn’t. You will have to lightly grease the muffin liners with non-stick cooking spray and also wait for the muffins to cool completely before you can peel off the paper.

  6. I used this recipe with almond milk, sunflower oil, and 1/2 c brown sugar and 1/4 org raw fine sugar. I also made streusel for the top with flour, coconut oil, inch of salt and brown sugar. I don’t know the caloric intake, but it was vegan and awesome. Thanks!

    • Coconut milk might be a bit heavy. Soy milk should work but I prefer rice milk because it doesn’t give a rubbery texture like soy milk.

  7. Yum! No lemon anything, used water instead of any milk, fresh berries, spelt flour combo and baked at 350 for 26 mins. Turned out great!

    • As mentioned in the recipe, how much ever it measures from two lemons. You may choose to increase or decrease the quantity to suit your taste.

    • I used the zest from one large lemon, which turned out to be a tiny bit more than 1 teaspoon. The zest really makes the flavor pop.

  8. I just made these muffins. I added coconut oil instead of canola, baking powder instead of baking soda, vanilla soy milk instead of rice milk and lemon juice instead of vinegar. It came out great

  9. Thank you for formatting the HTML so that I could print out the recipe and your comments without it being all weird on the page. 🙂

  10. I just made these and they are great! I used a cup of freshly squeezed orange in place of rice milk and skipped the zest altogether. They came out lightly orangey, fluffy and moist! I tried both with and without paper and while they came out fine both ways, I prefer those without the paper. They browned nicer and we’re slightly fluffier. Next time I will use maybe just one cup of bluberries (they mostly sink to the bottom, but that’s okay with me) and no paper liners. Thanks for the recipe!

    • You’re very welcome Shannon. Just orange juice instead of milk sounds like a great idea. To prevent the blueberries from settling down, toss it with some flour lightly and then add it to the batter.

  11. I used this as an outline for my muffins and they came out great! I needed to make them GF, Vegan and no oil – so I used the Namaste GF flour blend for my flour. Coconut milk for my milk. a little over 1/2 cup Maple Syrup instead of sugar. 1/2 cup apple sauce instead of oil. I also used 1 T of Baking powder rather than the baking soda. I also added 2 T of this ground flax, chia, coconut mix – since I like the taste of it. It made 12 muffins. They were fluffy for using these kinds of flours. I needed another 5 minutes of baking as well. I used the paper liners as I knew that with no oil, there may be sticking. Will definitely bake this again.

  12. I like it a lot! I made it with my mommy! (Thanks for sharing this simple recipe, Madhuram. My son wanted to bake something badly today and we happened to have all the ingredients. We used coconut milk and mini muffin trays 🙂 )

  13. I made these today and they were absolutely amazing! They were light, fluffy, and moist. They tasted just like muffins that have eggs in them! I love this recipe and will surely use it again.

  14. Hello Madhuram

    I made the muffins today and loved them. I specially like the fluffy, light texture and the fact that they are not too sweet.

    Thank you.

    • It depends upon the brand of whole wheat flour you plan to use. Some turn out good some very dense. I would suggest using 50% each of all purpose flour and whole wheat flour the first time and then decide whether to increase or not the next time.

  15. Hi Madhuram, this is a common reply, just not specific to this recipe. I don’t know you at all, but only by looking at the picture in your comments. You don’t know how many times you cross my mind when I want to make something eggless. I even suggest your site to my friends and families. I had little bit of passion for baking, but not much patience before. Most of the time eggless baking was very disappointing when it comes to ending results. It was waste of time, energy and money. I’ve been following your site since 2011. At the beginning I used to try a recipe at least once before bringing it to the table. After a while I truly trusted your recipes. They are absolutely no-fail recipes and I directly go to action. I just would like to say thank you for your time and effort on publishing your wonderful recipes. You are blessed!

    • Thank you very much for your generous compliments Sasi. You have made my day. I sincerely appreciate your gesture of taking the time to leave such a detailed feedback. 🙂

    • By pastry do you mean it was crumbly? This is a no-fail recipe. I don’t see why it would be like that unless the liquid ingredients were reduced or the flour was increased by oversight.

      • Not crumbly…not that dry. Perhaps a really wet pastry. But so stiff that i could not mix blueberries without them beconing a paste so i just sprinkled them on top.

        I should add the muffin did come out ok, though they didn’t stay fresh for more than a couple of days…so I wanted to check …is this correct consistency/ how stiff to expect the batter to be?

        • If I remember the batter was not as stiff as you are telling. I’m wondering maybe some measurement was missed by oversight because I have made this recipe quite a number of times over the years and haven’t had any problem at all.

  16. Thank you so much for this recipe – I came across this recipe when I realized I had no eggs in my fridge. Luckily, came across this one and they turned out perfect. Very moist and not overly doughy or crumbly. Thank you!

  17. I just used this recipe to make a blueberry bread loaf. Everything the same just using a glass bread pan instead of muffin tin. If the batter is any sign of whats to come, I know this is going to taste delicious because couldn’t stop eating it! Ill let you know about cooking time and such with using a bread pan instead. I also used unsweetened vanilla cashew milk as my milk source. Excited to see how things turn out!

  18. I was skeptical but boy was I amazed with the results!! I did sour the milk with regular white vinegar for at least 5 minutes, and then I mixed in 2 tbsp of coconut oil into the milk before combining with dry ingredients. I added a cup of shredded coconuts and sprinkled the tops with coconut. Delicious!! Thank you so much for this recipe!

  19. I cooked these and my husband who isn’t a vegan loved them,and I used a pie pan because I didn’t have a muffin pan, I didn’t use the lemon stuff either.

  20. Omg, your recipes are so good and definitely a must for vegetarians who are not eating eggs. I rarely leave comments but I’ve been looking for eggless cake/muffin recipes for ages but most disappointed me as they often too dry/bitter/tasteless, but your one is just right and my mum likes it very much. Thank you, Madhuram!

  21. Thank you for the great recipe! I’m definitely going to be trying this one again. Most vegan recipes I’ve used so far for baking muffins and cakes have turned out somewhat soggy or flat, but these are light, airy, and not overly sweet. I hope to try some of your other recipes in the near future.

  22. Hi,
    I’d like to try this with maple syrup. Any suggestions? I think I would have to reduce the milk to 1/2 cup. What do you think?
    Thanks!

  23. I expected these to be really good. All of the reviews clearly made them sound delicious. I followed the directions exactly, and regarded the notes. When I took the good looking, golden muffins out of the oven, I couldn’t wait to try them! But when I took a bite… It tasted really weird. Almost as if it had fish in it. I have no idea what I missed but the whole family was disappointed. Next time, I will change it up a little and hope for the best.

  24. I found this recipe about 3 weeks ago and have made several batches and variations using this as a base. The first I time I followed it exactly (which is SO hard for me!) And it was fabulous! 5 stars!!! The next few times I used different milks, blackberries, lime juice with added spices like cinnamon, allspice, ginger, etc. Pretty much whatever was in my pantry. Still amazing! I LOVE how simple and cost effective this recipe is and how EASY it is to whip together. I make quadruple batches at a time and it works wonderfully. Thank you. This one is a keeper! <3

    • Wow Shannon! Thank you so much for the feedback. I don’t understand why some people don’t get it right. So really happy to know that it works for you.

  25. I agree , using only one lemon and almond milk , the recipe was a success. Also, I made a bread loaf instead of muffins! Really delicious , just needs longer amount of time in oven.

  26. I’ve made this recipe twice now. This time I didn’t have any lemon so I used almond extract. Still delicious. Great recipe!

  27. These were GREAT!!!!! My husband came home with a ton of blueberries. What else do you do with too many blueberries? Make muffins! My daughter is allergic to eggs, dairy and peanuts so I’m always looking for new recipes to try. This one is a keeper!! I only had 1 lemon in the house and I used almond milk. I also went with the cider vinegar and didn’t use the lemon extract. These are the best muffins I’ve had since living the egg and dairy free life. We made 36 plump mini muffins. Thank you so much for sharing this. I look forward to trying some of your other recipes.

  28. Oh my goodness! I just scoffed one of these down warm and was in heaven! I have never, ever made muffins this light, this fluffy and this more-ish! I used 1 cup mixed frozen berries (strawberries, raspberries, blackberries, blueberries), and 1 cup apple (peeled and cut into 1 cm approx. pieces). As the frozen berries were whole, I cut them to match the size of the apple pieces.
    I halved the salt to 1/4 tsp and used 3/4 cup raw caster sugar. I used Hi-Lo milk and the zest of 1& 1/2 large lemons. I followed your recipe for the rest, including the ingredients you used or omitted. Only I did fill the muffin tins right to the tops – I find I get a higher dome that way. Thank you for this scrumptious recipe!

  29. These turned out really nicely, thank you. I reduced the sugar further (used less than 3/4 cup) and upped the fresh blueberries to about 2 cups (just b/c I had them to use up) and everyone seemed to enjoy; I didn’t quite have enough lemon zest so used about 1/2 of the zest content from an orange instead and it was a nice flavor as well. My daughter’s non-vegan brother and friends were surprised to hear they were vegan. Excellent.

  30. This is my favorite Vegan muffin Recipe. I use it for different types of muffins by tweaking the ingredients. My favorite is to use it for lemon poppy seed muffins./
    Thank you!

  31. We tried this and it really came out good. Test really nice but top became really hard but it’s still spongy inside. What should I do differently next time?
    Thanks

  32. This was my first attempt at vegan baking. Who knew you didn’t need eggs?! These are so good and very easy. They are light and fluffy. I made mini loaves and just cooked a little longer. Delicious

  33. Just made it. Used almond milk and coconut oil. But the coconut oil solidify when I added to liquid mixture. So it’s gonna be interesting to see the result. Will let you know.

  34. Hello from Greece. I did your blueberry muffin recipe with strawberries, a banana and some leftover dark chocolate which I broke into bits. The result was amazing! Then I decided to try a risky wheat-free version: I put one cup of buckwheat flour (high protein content) and corn flour (not corn starch) and it was superb, with a slightly nutty taste. I stuck to the 3/4 cup sugar in one batch, and replaced with half sugar and half honey in the other, and it was fabulous. No chocolate in this one, but threw in a handful of sunflower seeds for a little crunchiness. Divine! I even used half olive oil and half corn oil, and it was really good (tip: use only virgin cold-pressed olive oil because once we used a cheaper version in a cake and it had a slightly odd smell, where as the good one didn’t at all). So your muffin recipe is really super versatile. Next stop: will try half chickpea flour from the health food store for even more protein. And just so you know, white balsamic vinegar worked like magic as well. Interestingly, the buckwheat ones were more satisfying. I didn’t have to resist eating the others as much. Low sugar, low fat, even no wheat, these muffins have made me muffin king in my vegetarian-friendly circles. Thank you!

    • Wow Yannis! You have tried the recipe with lot of variations! Amazing! Thanks for trying the recipe and for the detailed feedback. I would love to try the gluten-free version of these muffins too.

    • Wow! Thanx for being so generous I sharing. I love Madura’s this recipe and it’ll be fantastic to enjoy them , more healthy. Thanx a ton.

  35. Hi
    Could I make banana and chocolate muffin instead of blueberries? How much chocolate and banana would suggest? Thank you!

  36. Perfect! I also used 3/4 cup sugar, the muffins are sweet enough. I also switched the milk to natural kefir and used whole wheat flour.

  37. Simply awesome and perfect recipe. My daughter is in love with these. I’ve baked them number of times and they come out perfect! Can we use anything else than blueberries? Can banana be used in this recipe? My mom can’t get blueberries where she lives and she is looking forward to bake these.

  38. Hi..
    LOVE IT, LOVE IT, LOVE IT…. I always wanted to bake but being an vegetarian, Egg is banned inside the kitchen. Have tried many eggless baking recipes and successfully failed each and every time, But this is my first successful baking.

  39. I made these with my mom for our Valentine’s Day brunch. They were DELICIOUS! The blueberries burst in your mouth. We added turbinado sugar on top for that extra goodness, sweetness and crunch. To find a recipe that is eggless and dairy free that I can enjoy is amazing!!!

  40. My batter turned out tacky and sticky.. not sure what happened. Is it normal? They are in the oven now I hope they turn out fine!

  41. Made these for my egg allergic son and we think they’re delicious. I’m forever on the hunt for decent eggless cakes and have become disheartened over the past couple of years with the terrible results I’ve had from recipes people have recommended but these are brilliant! I’m going to try a different recipe for the next week’s play date and hopefully it’ll be just as good as this! Thank you!

  42. Loved this recipe, we like large muffins so instead of 12 made 6 just increased cooking time by approx. 10 minutes. Also omitted the lemon zest and extract. Thank you.

  43. I made these this morning and they were yummy! I added walnuts and cinnamon and used whole wheat flour. I used a cup and a half of flour so they wouldn’t be too dense.

  44. This is a fantastic recipe. I’m suddenly turning to vegan recipes due to a loved one’s changes in diet. It’s a new way of cooking and this recipe is perfect. You don’t miss the eggs, they are as fluffy as angel food, and it adapts easily. I substituted three medium overripe bananas, blackberries, and to any version add 1 tsp of vanilla and press turbinado sugar into the top, which carmelizes and hardens especially in the banana version. Thank you!

  45. I just wanted to tell you how impressed I am with this! So light and fluffy! My daughter was diagnosed with a very severe egg allergy and this website has been a life saver. It’s been hard trying to find eggless things for her to eat that actually taste like they are supposed to! I appreciate the suggestions since I am re-learning how to cook!

  46. I was running out of ingredients so I found this eggless recipe, I used a cup and half of flour and half cup of oatmeal, when I went for the milk I had found that I was out of that to, but I did have some pina colada mix (no alcohol) so I used that at half of cup mixed with a half cup water, lol. smells really good, batter tasted great, so looking forward to tasting these.` Will be right back with you when these are cooled. Okay I’m back and WOW!!! these turned out amazing, thank you so much for this great recipe and I will definitely be using this one again, they are golden brown and the pina colada mix gave them a slight coconut flavor so no need for lemon zest or vanilla. The oatmeal gave them a little fiber and made them a little more chewy which I like. Thanks again!

  47. These are delicious and I liked how airy and light they came out. Would they still be airy if I replaced the oil with apple sauce? If I do replace it, how much apple sauce do you recommend?

    First batch I used 1 lemon for zest and lemon juice instead of extract (since I didn’t have any extract). They came out with a heavy lemon flavor.
    So the second batch I didn’t use any lemon ingredients and used 1 tablespoon of vanilla extract.
    That came out tasting too much like vanilla.

    I’m new to baking…. does the lemon zest add a lemony flavor?

    I’m thinking to use one lemon for zest and no extract of either kind…..what do you think? Let me know what you recommend so they don’t taste lemony or have a heavy vanilla flavor! thanks!

    • Thanks Heidi. The muffins will be dense if you use applesauce. It won’t be as airy as using oil alone. Yes lemon zest will add a lemony flavour to the muffins. And a tablespoon of vanilla is too much. Just a teaspoon should be fine, so that it doesn’t have a heavy vanilla flavour. Zest of one lemon and a teaspoon of vanilla should be enough to infuse a lovely flavour to the muffins.

  48. These were good, but I wonder if it should have been baking POWDER versus baking soda like the recipe called for. I could taste the baking soda. I also added a bit more soy milk as the batter was quite thick.

  49. I made these for a vegan friend. Unfamiliar with vegan baking I was sure they would be less than tasty. Boy was I wrong. Throwing away my blueberry recipe, these are so light and delicious I made a second batch for our house. The only substitution I made was brown sugar for the white, and added vanilla extract because I had no lemon zest. Delish!

  50. i really like the recipe.. im making it tonight for my daughter, she loves blueberries, i am using dry blueberries though.

  51. Thank you so much for all the great recipes. I have tried a couple of them and they have been great, but I tried these blueberry muffins and they have an aftertaste of the baking soda. Do you think I did something wrong? Or do you have any tips to cancel the aftertaste? (And I had done everything exactly according to the recipe).
    Thank you!

  52. Thank you so much for this website!! I stumbled across it this evening as I was looking for instructions for making muffins without eggs. I’m so excited to see so many recipes! I am at the 20-minute mark with these muffins in the oven. They smell wonderful. But they are sunken in the middle. I used cranberries instead of blueberries. Do you know what might have gone wrong? Thanks so much!

    • Did you open the oven door in the middle while it was baking? If cold air enters in the oven muffins usually sink. Another reason can be that you used little too much batter for each muffin.

    • No it doesn’t work like that Neha. You would have to use xanathan gum. Gluten-free and egg free is a lot of trial and error method only.

  53. Excellent!!! The muffins came out exactly as described and my family loved them!! I did everything exactly except no lemon extract – the zest added an amazing flavor. Thank you so much!

  54. I must say .. These came out great! I changed it up a bit, i used spelt flour instead and coconut sugar instead of regular 3/4 cup , I used almond oil, almond milk and didn’t have blueberries on hand so used a mix of frozen fruit.. Grapes, peaches strawberries it came out great !

  55. 1/3 canola oil has about 70 grams fat! I made some
    blueberry muffins today and the only added fat
    I used was a tablespoon of granular lecithin to
    soften the texture. I did use 1.25 cups soy
    yogurt which has about 8g fat. Using whole wheat
    pastry flour and sifting the dry ingredients made
    for a light weight tasty muffin without all the
    fat.

  56. Hi,
    If I want to try this with dairy, do I just need to replace canola with butter? What about vinegar? is lemon zest still required?
    Whats the difference between this and using your silken tofu based blueberry pound cake recipe for muffins?

    • Hi yes you can replace the oil with equal amount of melted butter and still would need vinegar. These muffins would be lighter than the pound cake.

  57. I’ve made these 3 times so far with baking powder instead of baking soda. They are really, really good. There’s another batch in the oven with choc chips instead of blueberries 🙂 Thanks for the recipe.

  58. My boys have life-threatening food allergies to a number of things, including eggs. Do you know how hard it is to find a good egg-free muffin recipe that is actually delicious?? This is the first one that I would definitely make again. The lemon zest adds that something special. They are so light!!! This will forever be my go-to muffin recipe. Thank you!

  59. Hey Eve—try almond, flaxseed or hazelnut milk-all delicious!

    Also, as an egg substitute-1 TBLS flaxseed mixed with 2 1/2 TBLS water-let sit for 5 minutes.

  60. Wow, cannot wait to try these, my husband and I have not eaten meat in a month and I wanted to make blueberry muffins and thought I couldn’t without eggs! Thank you so much for the info, will be exploring the whole site next! I still use regular 2% milk, as soy milk hurts my stomach and I am mostly just trying not to eat meat for now, so I will be trying this with 2%!

  61. These are great!!! Just like muffins when I could eat egg and dairy. The recipe is super easy. I didn’t have a lemon so I did vanilla extract and a squirt of lemon juice. Still yummy. Thanks so much for sharing!!

  62. Very nice recipe have a lot of compliments from even non-vegans :). Used gluten free flour and tasted great
    Recommend 21 minutes as I felt mine were too well done after 2 tries
    Thank you

  63. Hi Madhuram I made these muffins they were great. I used frozen mixed berries , rice milk because it was all I had. I put splash of vanilla as no lemon in the house. Put a bit more flour as seemed runnny but berries seemed to thicken it up. Would make again maybe try lemon. Thank you. Rose

  64. Hi recipe looks good. Can I use vanilla instead of lemon zest? What oil can I use instead of canola as don’t have any. Thank you.

  65. I made these muffins this morning and they are delicious!
    I used orange zest instead of lemon because that’s what I had on my trees. Also about a tbs. of orange juice rather than the lemon extract since the orange was already zested. And I added about 2 tbls. toasted flax seeds from Trader Joes to bump up the fiber etc. My daughter who is a fairly new vegan loved them and also liked the flax seed addition which surprised me.
    Thank you for a great, easy recipe!

  66. Hi Madhuram,

    Another wonderful recipe from you.

    Just one question – would you recommend baking these muffins at 350 F? I have just started baking and I have not used anything more than 350. So I was just wondering if 350F would be okay. Will it involve baking for a longer time then? Also I plan to do just 6 muffins.

    Thanks.

    • You can try it at 350F but bake it a couple of minutes longer. If you are using a 12 cup pan then you will have to fill the rest of the cups with little water so that the muffins will bake evenly and doesn’t get dried out.

  67. Hi Madhuram
    Loved the info on egg substitutes and am very excited to see so many eggless recipes. Great!
    We don’t get fresh or frozen blueberries easily. Can I try with rehydrated blueberries?
    Thanks.

    Garima

  68. Hi Madhu

    can we use silken tofu and yogurt in this recide
    if so wat would be the measurement ?

    i tried your other blueberry cake with the sliken tofu and it was phenomenol

    want to repeat the same here

    thanks

    – Rupa

    • Hi Rupa, this recipe doesn’t have enough room to incorporate the tofu and yogurt. Maybe 2 tablespoons of each and reduce the quantity of milk by 1/2 cup and add it at the end as needed. But please give the original recipe a try and I assure that you will love it.

  69. Hello, I want to try this recipe but I didn’t have canola oil and they didn’t have it in the supermarket either so I bought sunflower oil instead, is it okay?
    ASAP thank you!

    • No Judy, it doesn’t work like that. I wish it did too because then gluten-free baking would become so easy. You would need xanathan gum to make the muffins rise or at least eggs.

    • You can try flax seed meal but I’m pretty sure that the muffins won’t be as airy and as light as the ones with lemon and vinegar. You can try blending a teaspoon of flax seed meal with 3 tablespoons of warm water.

  70. Can you use lemon juice in this recipe just so you don’t waste the lemon? Can the lemon juice be used in place of the lemon extract or vinegar?

  71. Just tried this recipe. Loved the texture, but got a “baking soda” aftertaste. Any suggestions? I didn’t have any lemons, so omitted the zest . As for substitutes, I used almond milk (instead of milk), vanilla extract (instead of lemon extract)and apple cider vinegar (instead of regular vinegar). Also tossed in some walnuts.

    • I have never had any problem with this recipe. Are you sure you didn’t mix up baking powder with baking soda or increase the quantity of baking soda by chance?

    • Nicole, I also had the aftertaste and used baking powder instead. The results were perfect! I make these muffins often, so grateful for Madhuram’s amazing recipes.

  72. Love this recipe!

    I did not have some of the ingredients so i used:
    1/2cup of passionfruit instead of blueberry
    corn flour instead of all purpose flour
    erythritol instead of sugar
    almond milk instead of rice milk
    sun flour oil instead of canola oil

    I didn’t use any lemon zest cause I didn’t have any.
    I added a little vanilla and almond flavor to it

  73. I just made these and they’re yum,i’ve never made anything vegan before think i will do more often now that i’ve made these…..thanks for the recipe

  74. I just made these! They were pretty easy to make! My only complaint is that they were a bit bitter at the end… but it was probably because I had no lemons and had to use limes… I liked the texture though! Thanks!

  75. I have tried countless dairy/egg free muffin recipes for my allergic son, and never been happy with any of the results, and I expected this one to be the same as others. It was different, it was awesome! Great texture, no sogginess, nice browning, and great taste. I did throw in 1tsp of egg replacer, but I’m not sure how much that altered the recipe. I will try the recipe as is next time, just to check. Many thanks on a great recipe!!

  76. Tried these for my husband’s birthday. Used paper liners instead of greasing the muffin tins. Unfortunately, the muffins stuck to the liners! What do you think happened? Btw..I should add that I substituted 1 cup of Whole Wheat Flour, used applesauce instead of oil, used Vanilla extract, and Almond Milk. (not sure if that makes a difference but may as well include it) Thanks!!

    • Using applesauce instead of the oil is one of the reason, Triccio. Also trying to peel the muffins off the wrapper when it’s still warm is another reason too. If the recipe has enough fat, the cake/muffin will not stick to the paper. If you reduce the fat, in this case the oil, you should have at least sprayed the paper liners with non-stick cooking oil spray, so that the muffins wouldn’t have stuck.

  77. Not sure what i’ve done wrong but they seem a bit soggy!!!

    I ended up with quite a runny mixture that filled a lot more cases than I was expecting.

    Think it may be my conversion from cups to grams

    2 Cups flour – 220g
    3/4 Cup sugar – 170g
    1 Cup Non dairy milk – 250ml
    1/3 Cup Vegetable Oil – 75ml

    However, they did taste good and I will try again

  78. Once again another recipe that is just awesome!! My son is anaphylactic to eggs and tree nuts and I needed a quick muffin to take camping with us. I followed it to a t and they turned out so yummy. Your recipes are so easy to follow and most importantly they call for what most people have in their cupboards! Thank you!

    • It’s a substitute for egg, to give the fluffiness. I was not familiar with cane vinegar, so Googled and found that it’s a South Asian vinegar which is mildly sweet, so I’m guessing you can use it too.

  79. I made this as a bread instead of muffins and added chopped pecans. Baked at 350 for 40 minutes. Was delicious! Thank you for recipe.

  80. With my severe egg allergy I am THRILLED to have found this recipe! I’m pregnant and have been craving berry muffins nonstop…and this finally satisfied the craving! To make it a bit healthier I used half spelt flour(which added a really yummy nutty flavor) and being out of blueberries I substituted blackberries as well as rice milk(I love dairy but was out of real milk). My husband said they made our house smell like his dream home and that he could eat them every day! Thank you SO much for this recipe!

    • You’re very welcome Kelley. Thanks to Joy of Vegan Baking cookbook. Wishing you a healthy pregnancy and safe delivery.

    • The temperature does not change but you need to bake it for a lesser time than you would bake regular sized muffins.

  81. I did the same thing with the sugar!!! That is too funny, I read your mistake after I made them of course!! TWICE I MADE THEM and did same thing both times! 🙂 Regardless, thankfully, as you said, it did not make a difference! Great hit with my non-vegan friends at work! And a 90 year old lady who never cared for blueberry muffins!! I brought her one, then next time I saw her she asked for more. 😉
    I love them as well!

  82. These are the best muffins ever!! I used almond milk, since thats all I have in fridge. I also used baking powder instead of soda. Thank you so much for this great recipe.

    • You’re welcome Diane. But be aware that using baking powder for baking soda or the vice versa doesn’t work always.

  83. I just made these with some substitutes (for dietary and lack of a kitchen pantry reasons). I used applesauce instead of oil, 1/3 cup brown sugar and 1/3 cup maple sugar (next time I will try 2/3 cup maple sugar). I also subbed the flour for Trader Joe’s gluten free four. They were great! I left out the lemon extract. Thanks for the recipe!

  84. Thabk you for this recipe, it’s delicious. I skipped the lemon zest and extract and used almond milk as my milk. I used butter instead of oil as I’m not vegan, just allergic to eggs, and used frozen raspberries. They came out perfectly! Thanks again

  85. Thanks for this recipe! I will be making these for my 6-year-old’s class Valentine’s Day party this week. My son is allergic to eggs (and nuts) so I’m used to egg-free baking, but it can be tough finding semi-healthy “treats” for my daughter’s first grade classroom with peanut, tree nut, dairy, soy, sesame, and oat allergies that the kids will actually eat. Looking forward to these!

  86. So yummy! I used Silk soy milk, apple cider vinegar, went on the low side for the sugar, orange zest instead of lemon zest and skipped the lemon extract. Will definitely make again, as long as my son Brayden approves when he tastes them! He is dairy and egg allergic, so always happy to find new recipes!

  87. Your recipes are excellent!! I made banana strawbery muffin and the vegan blueberry muffin. It turned out really good. I have used various recipes from different blogs and honestly, I loved the information and recipes you have. Keep up the good work.

  88. I’ve made this recipe around four times and it’s fantastic! I use olive oil in place of canola oil and it doesn’t result in any unpleasant taste. It’s also great to try with frozen mixed berries, and you can substitute half of the flour for whole wheat flour if you want a little more fibre.

  89. These were very good! Thank you so much! I was very excited to find a muffin recipe that tastes delicious and is 100% vegan. I used brown sugar and almond milk which turned out really well. One thing, my muffins had a baking soda aftertaste. I was wondering if that was normal, or if I somehow screwed up the recipe. Any tips for getting rid of that baking soda taste?

    • You’re welcome Katie. I’m suspecting that the baking soda would have gone bad. Did you check the expiry date or is it a long time since you got it?

  90. I’ve made these twice – LOVE THEM! I substituted vanilla extract for the lemon extract, used 2% regular milk, and apple cider vinegar (as suggested). Also I calculated Weight Watcher points – 4 points for 1 muffin. (The mix ended up making 18 for me).

  91. These were amazing! I made them with apples and cinnamon with a vegan streusel topping and they were perfect — airy and perfectly moist. Adamswife, I tried adding the vinegar at the end and that did the trick for a fluffy texture.

  92. LOVE THESE!! I used whole wheat flour and these were still great. i always add in the vinegar after i’ve stirred everything else together – it makes for a better “rise” and fluffiness. I also used orange zest and no extract. Thanks for this recipe. I’ve used it a few times and always had great results 🙂

  93. I made these exactly as the recipe stands, but substituted applesauce for oil. The batter was awesome! The smell was amazing! Got them out, let them cool for a while, and they tasted like an awful bitter bar of soap or something of the sort. What could have caused this? I am not new to baking, I have never had this taste, and I am going crazy trying to figure it out… I washed the BB, I have clean pans, and used cupcake liners.. nothing smells odd, just the horrible, haunting taste!

    • I’m guessing it’s something to do with the baking soda. Did you use baking powder instead of baking soda? I’m asking this because somebody else switched it in a recipe and ended up having a very bitter cake.

    • OMG I had to write back to you . . . trust me, its the baking POWDER !! I went through this going crazy trying to figure the exact same as you describe here. Get rid of the baking powder and get a new one. Try a different brand as well. That’s what I did. Actually, try this . . . open your baking powder and take a good whiff at it. Do you slightly smell what you are tasting? This is what I did and realized the problem. Cheers.

      • DEFINITELY! I worked up the courage to make them again yesterday. I thought, hmmm I have some extra baking powder in the pantry, I’ll open it up and use it. Sure enough.. no rancid terrible taste! I was really bothered by it 😛 Thank you for writing back ~ appreciated !

  94. If you decide to omit the gum, add an extra TBSP flax meal (add about 1 TBSP extra water to your liquids) Also, allow it to sit for 5 minutes before attempting to remove it from your pan. Otherwise, it will rip open and start crumbling. I have baked without the gum more than half a dozen times and works just great. Not as sticky/gummy, which sometimes I like. I have also tried this using soya milk and it also just works fine 🙂

  95. Hi Madhuram!

    Just wanted to let you know, I came up with my own gluten free vegan blueberry loaf. I skipped using starches completely and egg replacer too! Honestly, I think they are becoming a little over-rated. I make them in my mini loaf. For some reason, they turn out best using this size.

      • This makes 1 mini loaf. Double it or triple it as you wish. Baking times will change.

        Turn oven on to 350. Get your lemon or orange rind ready (I like to do a good TBSP or more if you like !) Get your 1/4 cup blueberries out. (frozen or fresh. if frozen, wait until VERY last minute & toss in 1 TBSP GF flour !! Otherwise, your loaf will come out greenish/blueish)

        wet ingredients:

        1/4 cup plus 2 TBSP coconut milk
        1 TBSP oil
        1 tsp Vanilla, 1 tsp lemon extract
        1/2 TBSP lemon OR ACV

        MIX ALL TOGEATHER AND LET IT SIT UNTIL YOU GET YOUR DRY INGREDIENTS TOGEATHER.

        Dry Ingredients:

        3/4 cup gluten free flours (I use 1/4 cup millet, 1/4 cup sorghum, 2 TBSP buckwheat flour, 1 TBSP flax meal & 1 TBSP soya flour)
        1/4 TBSP baking powder
        1/4 TSP baking soda
        1/4 TSP salt
        4 TBSP brown sugar(I usually do half xylitol, half brown sugar)
        1/4 tsp guar gum (sometimes, I omit this, depends on my mood)

        Sift well.

        Mix wet into dry. Throw in the lemon or orange rind. Mix and then throw in the blueberries.

        Bake for 40 to 45 minutes.

        This recipe is so versatile (I use different flours sometimes like quinoa instead of the sorghum and I also make a plain loaf with this recipe. Also, I love how there is absolutely NO STARCH !!! xoxo

        • Thank you very much for the gluten-free version of the recipe, Farzana. I have some more gluten-free flour left. Will try it one of these days.

  96. Just made these today evening & surprised my hubby. The verdict : great! I actually half of the all-purpose flour with corn flour, which lent a grainy texture & taste, skipped the extract and baked for 20mins in a loaf pan. It still turned out tasty. I was happy & satisfied with the results.So keep it up!!
    Shubha

  97. I tried making this recipe but found that I had no fresh lemons to zest. So I used orange extract where the recipe called for lemon extract. I also used whole wheat flour–that was before I knew that you had a recipe for that, but I did not have all the ingrediants for that one as well–and used vegan cane sugar (pure cane from the store uses bone char to bleach it…yuck!), raw apple cider vinegar, and light olive oil. After I filled up a muffin tin, I had some left over, but not enough to fill up another one. So I added some more non-dairy milk and a bit more flour, enough prepared egg replacer to substitute for one egg, and made pancakes with it. The sugar in the recipe made the pancakes brown so nicely; the combination of the egg replacer and vinegar/baking soda worked so well that it made the most perfect, fluffy whole wheat blueberry pancakes on the face of the earth! I’ll have to wait until later to try the muffins, though, because I had pancakes for breakfast and I am still full from them.

  98. Hi Madhuram,

    I just got them out of the oven and they are white. They are cooked through. I see the picture and the muffins look brown. Am I going wrong somewhere.

    Thanks Shiv.

    • As long as the toothpick inserted in the center comes out clean and it tastes good, it’s fine Shivangi. Did you use muffin liners? In that case it will not turn very brown like when you bake it directly in the pan. Or sometimes we do enhance the picture, so that could also be the reason.

  99. Hi Madhuram! I am always coming across your recipes when I type “gluten free vegan”. Just wanted to know if you ever make gluten free vegan cakes/bread? Your recipes seem so delicious 🙂

    • Hi Farzana, so far I have just one Gluten-Free, Flourless, Vegan Chocolate Cakerecipe. I have a couple of gluten-free cookies recipe, which you can find in the Eggless Cookies page. I’m actually working on a couple of other gluten-free, vegan recipes, which is quite tricky. I’ll keep updating when I find the results satisfactory. Why don’t you sign up for the free email alerts? So that you won’t miss if I post those recipes.

  100. Best. Muffins. Ever. I work out a lot and wanted to beef up these muffins so I added 1.5 scoops of vanilla (unsweetened) protein powder to the recipe. You have to add a little more milk (maybe a 1/4 cup).

  101. These are awesome! Way better than any boxed mix, and much healthier. I’ve been using almond milk and wheat flour and only 3/4 cup of sugar and they turn out amazing. I ran out of almond milk the other day so I used coconut milk instead and i think they even turned out more moist and fluffy. My 2 year old LOVES them and asks for them all the time. Next time im going to try agave instead of sugar and maybe applesauce instead of oil. Would applesauce or a banana change the consistancy of the muffin?

    • Thank you very much KMR. I have never baked with coconut milk. Thanks for the tip. Using applesauce/mashed bananas will make the muffins quite dense and you may need to add some extra baking powder and bake it for a couple minutes extra.

  102. […] Eggles Blueberry Muffins This recipe (I hear) can alsobe made with rice or soy milk if you want the recipe to be vegan. Enjoy! (The original recipe can be found at Eggless Cooking.) […]

  103. Love, love, love these. Quickly became addicted to having them for breakfast every day. I also didn’t use the lemon extract AND I decided one lemon per batch was plenty of zest for flavor.
    I’ve tried to make them gluten-free with two different flour mixes (so far) and the results aren’t satisfactory yet. Will keep trying. 🙂

  104. Any problems with the berries sinking in the batter and ending up all on the bottom after they’ve baked? Lately that has happened to me when I try to make berry muffins. Just wondering.

  105. Great recipe. My son’s a vegan and I’m always looking for recipes that are delicious for everyone. These muffins are the best muffins I’ve made of any type. Yum!

  106. Thank You so much! Love your recipes! I baked blueberry muffins for the first time and it turned out great. Everyone liked it. I used orange zest instead of lemon, used lemon juice and for sugar slightly more than 3/4 th cup. It’s delicious and tasted great. Once again, thank you very much.

  107. I love this recipe! I use coconut milk (from a can, not the beverage), whole wheat pastry flour, and vanilla extract in lieu of lemon extract. My girls love these muffins!

  108. Great recipe. I didn’t use lemon extract either – I did use the zest and it was just delightful. Used soymilk and coconut oil.
    I also used whole wheat flour and only 1/2 c. sugar. They were sweet enough. We had four children over for breakfast and they were eaten up quickly.
    Thanks for the recipe.

  109. Awesome recipe! Thank you for this — it’s easy, fast and as delicious as you said it would be. I served it to a non-vegan friend and he had no idea it was made with animal-free products. Whoo hoooooo!

    My own notes:
    I used whole wheat pastry flour.
    I skipped the zest and used 1/2 tsp dried orange peel, instead.
    I did use the lemon juice.
    I also used apple cider vinegar & rice milk.
    I used coconut oil.
    I added a dash of vanilla.
    I used a mix of half regular & half brown sugar.
    I used frozen Maine wild blueberries.

    Truly delicious – thanks so much!

  110. I was a bit skeptical at first after having tried several vegan muffin recipes, but this was by far the BEST muffin recipe I’ve tried. They were so light and moist and just fabulous! They were gone within hours after they were made…all of them! This recipe is a keeper!

  111. I’ve now tried this recipe 4 times (3 times adding blueberries and once adding chocolate chips) and each time, I got amazing results and my friends and relatives told me these were the best muffings they’d tasted. Even two people who don’t normally like muffins said they were delicious! They’re amazingly light, not sticky and very tasty.

    The best result I got was the one where I used fresh blueberries, but it was also very nice when I used frozen ones.

    With the chocolate, it was a bit drier, so perhaps one should add a tiny extra amoung of milk (I used oat and almond milk, not together, on different occasions).

    I only add 1/2 of sugar myself and find them sweet enough.

    But anyway, I’m so glad I found this recipe! Thank you! Top marks!

  112. […] yourself. Dont do it. Instead tell them you are all going to make blueberry muffins. Try this healthy recipe on for size. It will be fun cooking with them and they will soon forget they ever asked for chicken […]

  113. […] Blueberries are in season and turns out Quebec has their own wonderful blueberry fields, which means the blueberries are amazing, even when bought in the local supermarket. The vital ingredient is lemon zest. The lemon zest adds that hint of lemon after the sweet sourness of the blueberries. I added plenty of blueberries. So many that my landlady noted, the dough was just there to hold together the blueberries. Since it’s vegan week, I replaced the eggs and milk with soy milk and a bit of cornstarch. What you need (adapted from egglesscooking.com): […]

  114. 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.

    • 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.

  115. 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.

  116. 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 🙂

  117. 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.

  118. 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 🙂

  119. 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.

  120. […] 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 […]

  121. 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! 🙂

  122. 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

  123. 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????

  124. 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.

  125. 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.

  126. […] Vegan Blueberry Muffins {dairy-, egg-free} courtesy of egglesscooking.com […]

  127. […] 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 pi 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. […]

  128. 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 🙂

  129. […] 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 […]

  130. […] 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 […]

  131. 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.

  132. […] Blueberry Muffins: Try out this recipe to enjoy a vegan version of this classic muffin. […]

  133. 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

  134. 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

  135. Hi Madhu,

    Thank you very much for this wonderful recipe. I substituted with 1 cup of All purpose flour with whole wheat flour and the muffins are very soft and good. My daughter and my husband likes it very
    much.

    • Hmm..I haven’t tried baking with coconut milk so far. If you think that the milk has a very thick consistency maybe you could try a combination of coconut milk and water in 75:25 ratio.

  136. Thanks so much for the recipe! I made these for my son (10 months)
    and substituted formula for milk and used bananas. They turned
    out perfect and most of all my baby loved them:) Thanks again!

  137. I am a novice in baking, so trying out simple recipes..
    But this sadly did not turn out well for me. Probably my lack of experience 🙂

    My mixture looked a bit too thick in consistency than other cake batters
    I have made. I did not have a muffin tray, so baked in a cake tin @180C
    for around 40 mins since the inside was not getting baked.
    The cake turned out very heavy, hard crust, quite dry and not at all
    spongy. The lemon zest did not quite flavour it sufficiently. So cake
    had an eggy or doughy flavour. Maybe does need some essence or stronger extract.
    I am sure I made many beginner mistakes.. Please let me know.
    Thanks in advance.

    • Beena, I’m sorry that you didn’t get desirable results with this recipe which is quite unlikely because its such a fail-proof recipe. The temperature and baking time seems about just right for baking in a cake tin (I’m assuming you used an 8 inch round pan). I’m guessing you would have overmixed the dough and that would have resulted in a heavy cake. For quick breads/muffins/cake the dough should be just stirred to combine all the ingredients.

  138. Thank you so much for this recipe for blueberry muffins! My grandson is allergic to milk and eggs. It is a life saver for dinner on Christmas.

  139. I am baking these cupcakes at the moment and keeping my fingers crossed that they come out alright. I do have a question in regards to the mixture after the flour is added in. It became a little lumpy.Should I have added a little of the flour mixture at a time instead of dumping the enture thing in?

    • Muffins/quick bread batters tend to lump and it is perfectly fine and that’s the way it should be. Resist your urge to beat it smooth or overmixing to dissolve the lumps. This would result in a hard muffin.

  140. Thanks much for this AWESOMe recipe.. I also add 1 cup of
    apple sauce + yogurt to this recipe and the muffins are crispier
    and very tasty.. 🙂

  141. […] vegan blueberry muffins are another crowd pleaser. Baking soda and vinegar provide the leavening power that eggs would […]

  142. 😛

    These came out delicious!

    I used 1/2 c. whole wheat flour and 1/2 c. cornmeal. I also used just 1/2 c. turbinado sugar, and I think I can use even less sugar next time because it is plenty sweet for me.

    I cannot believe they are vegan. I made blueberry corn muffins last week WITH eggs and they came out SO dry. I used this because I am out of eggs and I like it so much better! Excellent.

    Thanks for trying out the recipe Debbie. Its definitely a foolproof muffin recipe.

  143. […] lemon muffins adapted from this recipe. i used half white ww flour and added the juice of one lemon as well as the zest, and then took out […]

  144. Wonderful recipe! My son is allergic to milk and eggs. I substituted milk with Very Vanilla soy milk and only used 3/4 C of sugar. They were moist, light and fluffy; everything you could want in a muffin.

    Thanks Cynthia. You should definitely try some other recipes too from the Joy of Vegan Baking. They really turn out good. I have tried the following from there:

    https://www.egglesscooking.com/2009/01/23/best-chocolate-chip-cookies/
    https://www.egglesscooking.com/2009/02/26/vegan-strawberry-cupcakes/
    https://www.egglesscooking.com/2008/11/05/vegan-brownie-cupcakes/

  145. […] Vegan Blueberry Muffins – Here comes another amazing vegan recipe from The Joy of Vegan Baking. Im pretty sure […]

  146. Yummy to my tummy. I substituted coconut oil for canola, turbinado for white sugar and also used one cup of whole wheat pastry flour for one of the flour cups. I didn’t have a muffin pan handy so I used a small round cake pan. The baking time was about 35 minutes. It turned out so delicious. It tasted like pancakes, actually, and my daughter and I drizzled a little maple syrup over the steamy hot slices. MMMMMM 😀

    Nicole, it definitely sounds very yummy. Thanks for trying the recipe.

  147. […] This recipe is adapted from Madhuram’s Eggless Cooking. […]

  148. My son is allergic to eggs, so I do all my baking without eggs, and this is far and away the best of any muffin recipe – blueberry or other – that I’ve tried…and my other son (who is not allergic to eggs) gobble these up every time I make them.

    Yes Kristi, that muffin recipe is a keeper. Thanks for trying it. You should try the strawberry cupcakes too in the Eggless Cakes section. It is similar to this one.

  149. Hello Madhuji, hope u r doing fine. Tried this muffin yday, but with some changes, the taste was great, but the top was a bit crusty and cracked. posted the recipe in my blog with a link to your recipe, pls do visit and leave ur comments. would love to hear from you.

  150. Tried them..a keeper recipe !! I used strawberry, they turned little gooey but otherwise they tasted yummy..thanks for the recipe..

    Thanks Namrata. I have yet another strawberry cupcake recipe in the Cakes section, which uses strawberry puree and vinegar. Maybe you could try that instead if you felt that this one was sticky.

  151. 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.

  152. 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.

  153. 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.

  154. 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.

  155. 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.

  156. […] 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. […]

  157. 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.

  158. 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.

  159. 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.

  160. 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.

  161. […] 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 […]

  162. 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.

  163. Madhu,
    I made this but in a loaf pan. It turned out really great. Everyone loved it. It was very berry. 🙂 Thx for wonderful recipes..i can’t stop trying from ur blog.

    You’re welcome Sonal. You should try the Low Fat Blueberry Coffee Cake too. I’m sure you would love it.

  164. […] Blueberry and Fig Muffins with Cocount and Ginger (adapted from this […]

  165. 😛 🙂 this is a wonderful and very easy recipe.DELICIOUS is the only word that comes to my mind.I tried it and believe me its worth it. ❗

    Thanks for trying it Suma.

  166. 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
    .

  167. 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.

  168. 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.

  169. Cooking With Zest: Recipes That Make the Most of Fresh Lemon, Orange, and Lime Fruit Zest | Hugging the Coast

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

  170. 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.

  171. 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 🙂

  172. 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.

  173. I tried these muffins and they are so moist and wonderful.. Thx much for all your eggless recipes.. 😀

    You’re welcome Kalyani.

  174. 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.

  175. 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.

  176. 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.

  177. 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.

  178. Bought blueberries today..can’t wait to make the muffins tonight! :mrgreen: 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.

  179. 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.

  180. 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.

  181. 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.

  182. 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. :mrgreen:

    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.

  183. 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.

  184. 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.

  185. 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.

  186. Thanks Madhuram. Will check at both supermarket and health food shop. Am planning to try today with milk. Will let you know.

  187. 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!

  188. Blueberry muffin is one of my favourite cakes! Your pictures make me want to bake them. 🙂 Perfect pictures Madhu!

  189. 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.

  190. 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.

  191. 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.

  192. 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.

  193. 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.

  194. 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 🙁

  195. 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! 🙂

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