I have had the best baking experiences while baking with blueberries and especially a variety of blueberry muffins which is evident from the huge collection of blueberry recipes in this blog.
My first experiment baking with blueberries was during my early days of blogging. This vegan blueberry muffin I tried from The Joy of Vegan Baking was a super hit not only in my family and among friends but also in the blog. Next to “the best eggless pancakes” recipe, this vegan blueberry muffin recipe has been tried by a ton of readers.
Ever since I have tried various blueberry muffin recipes, and interestingly, all of them turned out great. So I couldn’t resist when I found yet another blueberry muffin recipe on my favorite recipe website.
I made the recipe vegan by using a combination of flax eggs and unsweetened applesauce in place of 3 eggs and also reduced the quantity of oil from 1 cup to 3/4ths of a cup using another 1/4 cup of applesauce. I have also used whole wheat flour instead of all-purpose flour.
Vegan Blueberry Orange Muffins Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||18 Mins||18 Muffins|
- 1 cup quick cooking oats
- 1 cup orange juice (I used freshly squeezed)
- 1 teaspoon orange zest
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups blueberries
- 1/2 cup chopped walnuts
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 400F/200C. Line two 12-cup muffin pans with paper liners and lightly grease them with non-stick cooking spray.
- In a small bowl, mix together the topping ingredients and set aside.
- In a large bowl, mix the 3 ingredients listed in Part 1.
- Add oil, applesauce, flax eggs, and sugar mentioned in Part 2, and beat well with a handheld blender.
- Place a sieve over the bowl and sift together the dry ingredients in Part 3.
- Mix the dry and wet ingredients with a wooden spoon. Do not overmix.
- Lightly flour the blueberries, stir them into the muffin batter, and gently mix.
- Scoop out 1/3rd cup of batter for each muffin and fill the muffin tin. I was able to fill 18 muffin holes as against the 2 dozen mentioned in the original recipe.
- Sprinkle the topping mixture on top of the muffins and put the muffin tins into the oven.
- Bake at 400F/200C for 5 minutes and then reduce the temperature to 375F/190C and bake for another 13-15 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
- Once baked, remove the muffin pans from the oven and place them on cooling racks for a couple of minutes. Later take the muffins out of the pan and place them on the cooling racks to cool completely.
- One bite of the muffin and you get to enjoy the crunchiness of the walnuts, sugar topping, the chewy texture from the oats and whole wheat flour, the bursting juicy blueberries, and the sweetness is just right from the perfect quantity of sugar, and the muffin is not dense too.
- And, of course, the flavor of orange from the orange juice and zest was an added bonus.
- All in all, it was one perfect bite and a perfect eggless muffin. My family and friends loved it.
- The blueberries I used were quite big, and the 2 cups I used looked like a lot in the batter. So I resisted my urge to use the 3-4 cups mentioned in the original recipe, especially since my youngest son doesn’t like too many blueberries in a muffin.
- I had a slight thought to increase the quantity of sugar, but I stuck with the 1 cup, and it was just the right amount of sweetness for our family.