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Another great recipe for vegan lovers. I can guarantee you that this is one of the best vegan blueberry muffins without eggs you can make, period!
This time, I used apple cider vinegar and there was no aftertaste or odor. White vinegar, however, has a bitter aftertaste and a strong smell to me.
This vegan blueberry recipe has been tried many times. I have made it several times using many different ingredients and flavors. Every time, the muffins turn out perfect. For flavoring and the liquid, I’ve used lemon zest, orange juices, rice milk, almond milk, and orange juice. These eggless blueberry muffins with orange flavor are my favorite.
Blueberry and orange have always been a favorite combination. Another example of this beautiful combination is the orange blueberry cake.
Since my beginnings in vegan baking, I have used soymilk as a vegan substitute to dairy milk. I always felt that the baked treats would be more rubbery if soymilk was used. It’s possible that it’s me, or others who feel it.
Soy milk was no longer my preferred milk. I now mainly use almond and rice milk. This non-dairy milk does not affect the texture of the food.
How to make vegan blueberry muffins?
This is the step-by-step recipe to make fluffy vegan blueberry muffins.
1. Mix all dry ingredients with the exception of sugar.
2. Sprinkle some flour mixture over blueberries.
3. Mix flour and blueberries together to coat.
4. In a Big Bowl Mix Wet Ingredients And Sugar.5. Mix everything together until the wet mixture is smooth.
7. Add the flour mixture to the wet mix. Blend everything together until the batter is smooth.
8. Mix in the floured blueberries.
9. Ready to bake the muffin batter.
10.Use paper liners to line muffin tins.
11. Make sure to fill each muffin cavity with two-thirds of the batter.
12. Bake for 22 minutes.
13 Blueberry muffins Done.
14. Let them cool on a rack.
15 These fluffy vegan blueberry muffins will be ready in no time.
16 Blueberry Muffins are great with any coffee.
Vegan Blueberry Muffins recipe Full Guide
- prep time 15 minutes
- cooking time 20 minutes
- Serving 12
These light and fluffy blueberry muffins are not made with eggs, but with vinegar.
- 2 cups unbleached all-purpose flour (I used bleached).
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon lemon/orange zest
- 1/4 cup to 1 cup sugar
- 1 cup non-dairy milk
- 1/3 cup neutral-flavored oils
- 1 teaspoon vanilla/lemon/orange oil (optional).
- 1 Tablespoon Apple Cider Vinegar
- 1 1/2 cups frozen or fresh blueberries
- For 15 minutes, heat the oven to 400F/200C (see my Notes). Lightly grease a muffin pan.
- Mix flour, baking powder, and salt in a large bowl.
- Combine the sugar, milk oil, extract, vinegar, and oil in a large bowl. Combine all ingredients.
- Mix the dry ingredients with the wet ingredients. Stir until well combined. Do not stir too long.
- Use a rubber spatula to gently fold the berries in.
- The muffin cups should be about 2/3 filled.
- Bake at 400F for 15 minutes, then lower the temperature to 350F and bake another 7-8 minutes until a wooden stick inserted in the center comes out clean.
- Let cool in the oven for five minutes. Allow the muffins to cool for 5 minutes in the pans.
Texture & Taste
- These vegan blueberry muffins are, as I mentioned, light and fluffy. They’re not like any other muffin recipe that calls for eggs. It is hard to believe, but you have to taste it. We don’t like very sweet muffins so the sweetness is perfect. For sweeter muffins, you may need to increase the sugar.
See Also: How To Bake Vegan Sourdough Muffins
Frequently Asked Questions
Can I use applesauce instead of oil? If I used applesauce, would the muffins be as fluffy?
A: Although it is tempting to substitute oil/fat for butter in baking recipes with applesauce, this would lead to dense, dry muffins. You won’t get as fluffy muffins if you use oil only. It would be a good idea to replace half of the oil with applesauce.
Can I substitute vinegar for lemon juice?
Lemon juice’s acidity is lower than vinegar so you might need to use twice as much vinegar. If the recipe calls to use 1 teaspoon vinegar, you can substitute 2 teaspoons lemon juice.
What do you mean by the lemon peel? Do you need to extract and peel the lemons?
Citrus is simply grating the zest from the lemon. It is important to not remove the inner white layer of the skin as it can be bitter. Lemon extract is similar to almond extract, which is in liquid form. Although it is not necessary, it adds a nice flavor to the blueberry muffins. You can also use orange peel/extract in place of vanilla extract.
Q: Why does the muffin rise so well but then sink in the middle?
Too often opening the oven door during baking can allow cold air to enter, which could cause muffins to burst. A second reason is that you made too many muffin batters.
Is it possible to make these muffins gluten-free by substituting the all-purpose flour for finger millet flour, almond flour, or coconut flour?
It doesn’t work this way. Xanthan gum should be used. This recipe is not gluten-free. I’ve read that replacing all-purpose flour with gluten-free flour won’t work in baked goods that require rising, like muffins, cakes, and cupcakes. It shouldn’t be difficult to bake cookies and brownies gluten-free. You can also use xanthan gum. It is a matter of trial and error to make gluten-free or egg-free recipes. Some readers have said that they made this gluten-free recipe using rice flour and a gluten-free mixture (which already includes the xanthan Gum). It is up to you whether or not you want to try it. Soon, I’ll be posting a gluten-free version of this recipe.
Can you make blueberry muffins with no eggs?
Yes. Use milk, or butter if you prefer butter. One reader suggested that muffins are better when made with oil rather than melted butter.
Which oil can I substitute for canola?
Any oil that is neutral in taste. Peanut oil, sunflower oil, (refined) coconut oil, avocado oil, etc. This homemade blueberry muffin recipe is a good option.
Would you recommend baking these muffins at 350 F? Is this a longer baking time?
Bake it for about 10 minutes at 350°F.
Can you use flaxseed in place of lemon and vinegar?
Flaxseed can be used, but the muffins will not be as light and fluffy as with the lemon and vinegar. Mix 1 teaspoon of flaxseeds and 3 tablespoons of warm water.
Can I make only 6 muffins?
Sometimes, halving the recipe might not work. Again, it is up to you to experiment. You can also bake the muffins, and then freeze the rest. You can reduce the recipe by half and use a 12-cup muffin pan. Fill the remaining cups with water to ensure that the muffins are evenly baked and don’t dry.
I used paper liners instead of greasing my muffin tins. The muffins did not stick to the liners. What do you think happened here?
There are several reasons why this is true:
1) You can peel the wrapper off the muffins while they are still warm.
2) If it is low-fat or fat-free.
3) If the liners are not lightly oiled with a non-stick coating.
What is rice milk? What can I substitute for rice milk?
Rice milk is made from white/brown rice. Any other milk can be used, such as almond milk, oat milk, hemp milk, and so on. Soy milk is a thickener that can cause baked goods to be sticky. Almond milk or rice milk are my choices for vegan baking.
Do the baking temperatures or times change when you use mini muffin pans?
It will not change in temperature, but it will take less time to bake than regular-sized muffins. Between 12-15 minutes.
Can I substitute blueberries with other fruits?
You can use any other fruits or berries you like. You can also add nuts, chocolate chips, dried fruits, and other additives.
How to store blueberry muffins?
If you make vegan blueberry muffins, the best way to store them is in the refrigerator. The muffins may be stored in the freezer for up to three months. Just make sure to wrap each one well in plastic wrap or a freezer-safe container. Once frozen, muffins can be reheated in the microwave, oven, or toaster oven. You can also freeze leftovers in an airtight container for up to five days.
See Also: Vegan Frittata Muffins Recipe
This Vegan Blueberry Muffins recipe is a delicious treat for your next breakfast or snack. They’re a healthy and delicious treat, and they’re also gluten-free. It’s easy to make. Simply follow the steps. In this post, we have covered the ingredients and flour substitutions.
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