Vegan Blueberry Muffins, everyone will love it! These simple vegan muffins are lightweight, fluffy and full of blueberries. Use our recipes as the basis for other muffin recipes. Just replace the blueberries with other fruits, nuts and even chocolates.
How to Make Vegan Muffins
These muffins are fluffy, light and stunning in flavor. We love them the same as recipes that require eggs or milk (such as this Grand Slam muffin recipe or these banana blueberry muffins). Even better, they are quick and easy to make!
The ingredients of vegan muffins are not all different from other recipes. You need the usual suspects like flour, sugar, baking powder and baking soda. Instead of milk, use non-dairy milk. I prefer soy milk, but almond milk or hemp milk (such as almond milk or hemp milk) can also work.
We offer you two options instead of eggs: use flax eggs or use aquafaba. We’ve digged into both on the blog, but let me give a quick overview:
- Flax eggs are made with flax seeds and water. Simply mix them and leave the mixture in the refrigerator for 10 to 15 minutes. Flax chicken is not like eggs in all recipes, but in these muffins, it solves the problem. Flax eggs are naturally vegan, gluten-free and nutritious. For these muffins, flax adds healthy fat and helps combine muffin ingredients together. Flax eggs didn’t help, but since we also added baking soda and baking powder to this muffin recipe, it was no big deal.
- aquafaba is liquid in a can of chickpeas, or cooking liquid left after cooking dried chickpeas. This liquid starch can be like the adhesive in recipes like this. It is also well done and can help during the browning process, which makes our muffins beautiful when baking. There is nothing to do when using aquafaba in this recipe. Just measure three tablespoons and then strike it violently until the foam is frothy. (Technically you can do this with liquid from other beans, but it seems chickpeas (or chickpeas) can create the best, most starchy liquid for baking.
So when you make a vegan muffin recipe below, just choose to use flax eggs or aquafaba. Both options make some very delicious muffins. The final baked muffin isn’t much different, but I tend to give the Aquafaba an advantage as it does really help the brown and dome well. That being said, we used both choices more than I could count, and each time the muffin was swallowed!
Making a muffin
The process of making vegetarian blueberry muffins is not much different from our regular blueberry muffins. The complete recipe for the amount of ingredients is as follows, but if you need to be more convincing, let me introduce how easy these are to make:
- Choose your egg replacement – This is what we just talked about above. You can use one flax egg or three tablespoons aquafaba. Both work well in recipes, so the choice depends on you and what you currently have in the kitchen.
- Stir the ingredients together. I always make sure they are mixed together so that I know the starter (baking powder and baking soda) is mixed evenly.
- Make “vegetarian buttermilk” by stirring non-dairy milk with a little vinegar or lemon juice. I’ve been testing these muffins with apple cider vinegar and am very happy with their results, but fresh lemon juice works fine as well.
- Whisk all the wet ingredients with some sugar. I used brown sugar to taste. When choosing sugar in vegan baking, make sure the sugar you are using is vegan.
- Gently stir the dry ingredients into the wet ingredients. Try not to overmix as this will cause the muffin to be less fluffy inside. I just stir until I no longer see the flour stripes. Then mix the blueberries.
- Separate the batter into muffin cups and bake!
That’s it. Extra simple blueberry muffins made with no dairy or eggs! Hope you like them as much as our family.
More Vegetarian Recipes
Vegan Blueberry Muffins
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These simple vegan blueberry muffins are lightweight, fluffy and full of blueberries. Use our recipes as the basis for other muffin recipes. Just replace the blueberries with other fruits, nuts and even chocolates. To make a muffin, you can choose to use flax eggs or aquafaba. The above article provides more information.
Make 12 pies
You will need
1 flax egg or 3 tablespoons aquafaba (chickpea salted water), see comments
2/3 cup (158 ml) unsweetened soy milk or other non-dairy cow milk
1 tablespoon apple cider vinegar or lemon juice
1/2 cup (100g) brown sugar
1/3 cup (80 ml) neutral oil
1½ teaspoons vanilla extract
2 cups (260g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon round sea salt
1/2 teaspoon ground cinnamon
1¼ cup fresh or frozen blueberries
direction
- Choose to replace eggs
1To make these muffins, you can use a linen egg or use aquafaba. The description of both is below. Remember that you only need one of them to make a muffin.
2To make muffins with flax eggs, stir 1 tablespoon of flax seed meal in a small bowl. Place in the refrigerator and let stand for 15 minutes.
3To make muffins with Aquafaba, gently shake a can of chickpeas and turn them on. Drain the beans and retain liquid. Measure three tablespoons of liquid and place it in a small bowl. Whisk chickpea water (Aquafaba) until very frothy.
- Prepare muffin batter
1Heat the oven to 400 degrees Fahrenheit. Line up muffin tin with paper liner.
2Mix soy milk with 1 tablespoon apple cider vinegar and set aside for a few minutes. The milk clots and thickens slightly, essentially vegan buttermilk.
3Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon until well combined.
4In a large bowl, stir brown sugar, oil, milk mixture, vanilla and flax eggs or stir aquafaba.
5Scrape the sides and bottom of the bowl with a large rubber spatula, then divide the dry ingredients into three parts, stirring gently until it disappears and the batter is smooth. Stir 1 cup of blueberries.
- Baking muffins
1Divide the batter between muffin cups, then separate the remaining 1/4 cup of blueberries between each muffin cup, and gently press each blueberries to the top of the batter.
2Bake the muffins for 15 to 20 minutes, or until the top is no longer wet, then insert the toothpick into the middle of the muffin with crumbs instead of the wet batter. Transfer to the cooling rack.
3To store, place them in plastic bags, seal and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in a freezer bag. Freeze for up to 3 months.
Adam and Joanne’s Tips
- To make this recipe, just choose to use flax eggs or Aquafaba (liquid in canned chickpeas). Both options make some very delicious muffins. The final baked muffin isn’t much different, but I tend to give the Aquafaba an advantage as it does really help the brown and dome well. That being said, we used both choices more than I could count, and each time the muffin was swallowed! More information and tips are provided above.
- Thickness of batter: The batter should be thick and “distinguishable” – not runny nose, not dry or as thick as the dough. If the batter is too runny, add flour, tablespoon at a time, until the correct consistency is complete. If the batter is dry or too thick, add milk, a spoon at a time, until the proper consistency.
- Nutritional Facts: The nutritional facts provided below are estimates. We have used the USDA database to calculate the approximation. Calculation includes a flax egg.
If you make this recipe, take a photo and have a hashtag #inspiredTaste and we’d love to see your work on Instagram and Facebook! Find us: @inspiredtaste
Nutrition per serving
Service size
1 pie
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Calories
183
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Total fat
6.7 grams
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Saturated fat
1G
/
cholesterol
0mg
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sodium
162.1mg
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carbohydrate
27.9 grams
/
Dietary fiber
1.2 g
/
Total sugar
10.6 g
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protein
2.8 grams
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
