Here comes another amazing vegan recipe from The Joy of Vegan Baking. I can assure you that this is the best eggless/vegan blueberry muffins one can bake.
It's as light as an angel food cake made with only egg whites. You can imagine how light that cake would be.
So these eggless blueberry muffins which use vinegar as an egg substitute are also equally light and airy.
I used apple cider vinegar this time and got no aftertaste or smell from the vinegar. I personally feel that white vinegar has an aftertaste and smell.
I have made this vegan blueberry recipe a couple of times with many variations in using different flavors and ingredients, yet the recipe yields perfect muffins every time. I have used lemon zest, orange zest, orange juice, rice milk, and almond milk for flavorings and the liquid portion. I prefer these eggless blueberry muffins with orange flavoring the most.
I have always loved the combination of blueberry and orange. This orange blueberry bread is another best example of how lovely this combination is.
In my early days of venturing into vegan baking, I have used soy milk as a vegan substitute for dairy milk and have always felt that soy milk tends to give a rubbery texture to the baked treat. I don't know if it's just me or if others have felt it too.
That's the reason I have stopped using soy milk and these days mainly use rice milk and almond milk. Bot these non-dairy kinds of milk don't affect the texture.
I have another version of these muffins which uses whole wheat pastry flour, flax meal, maple syrup - healthy vegan blueberry muffins.
How to make vegan blueberry muffins?
Here is the step-by-step pictorial recipe on how to make fluffy vegan blueberry muffins from scratch:
Top Tip
This vegan blueberry muffin recipe is one of the most tried recipes from the blog and I get a lot of questions asking for substitutions and many other things. I have tried to answer it all either individually or consolidating similar questions and created one below.
So please take some time to go through all the questions and answers before trying the recipe or before repeating the same question in the comments section. Thank you.
If you tried this Vegan Blueberry Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Blueberry Muffins
Ingredients
- 2 cups Unbleached All Purpose Flour (I used bleached)
- 1 and ½ teaspoons Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Lemon/orange Zest
- ¾ to 1 cup Sugar
- 1 cup any non-dairy milk
- ⅓ cup any oil with neutral flavor
- 1 teaspoon vanilla/lemon/orange extract (optional)
- 1 tablespoon Apple Cider Vinegar
- 1 and ½ cups Fresh OR Frozen Blueberries
Instructions
- Preheat the oven to 400F/200C (see My Notes) for 15 minutes. Lightly grease a muffin tin.
- In a medium bowl, combine flour, baking soda, salt, and orange zest.
- Combine the sugar, milk, oil, extract, and vinegar in a large bowl. Mix well.
- Add the dry and wet ingredients to stir until just combined. Don't over-stir.
- Gently fold in the berries using a rubber spatula.
- Fill the muffin tins about ⅔rds full.
- Bake at 400F for about 15 minutes, reduce the temperature to 375F and bake for another 7-8 minutes or until a wooden skewer inserted into the center comes out clean.
- 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.
Taste & Texture
Nutrition
Recipe FAQs
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 a 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 taken so that the inner white sheet from the skin does not peel away because it will be bitter. Lemon extract is like vanilla, and almond extract is in liquid form.
I wouldn't say that it's compulsory, but it will give these blueberry muffins a nice flavor without baking powder. 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 the oven and might be the reason for the muffins to sink. Another reason is that you used 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 that have 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 xanthan gum.
Gluten-free and egg free is a lot of trial and error methods 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 xantham 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.
Certainly you can. 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 that has a neutral flavor. Peanut oil, sunflower oil, (refined) coconut oil, avocado oil, etc could work on this homemade vegan blueberry muffins recipe.
You can try it at 350F but bake it a few 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 use 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 a flaxseed meal, but I’m pretty sure the muffins won’t be as airy and light as those with lemon and vinegar. You can blend a teaspoon of flaxseed 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 shorter time than you would bake regular-sized muffins. Somewhere between 12-15 minutes.
I have explained it in detail here: Why does fruit sink to bottom of the cake?
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.
Priya Srinivasan says
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.
Namrata says
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.
Eric R. says
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.
Jenni Won says
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.
Lisa says
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.
Priya says
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.
Jennifer says
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.
kelly says
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.
Natasha says
Excellent recipe.
Mona says
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.
Scott says
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.
baking in boston says
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.
bella says
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.
Sonal says
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.
suma says
😛 🙂 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.
Jana says
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.