Easy Vegan Blueberry Muffins recipe

Vegan Blueberry Muffins
  • Prep Time
    10 mins
  • Cook Time
    20 mins
  • View

These easy vegan blueberry muffins are light, fluffy and bursting with blueberries. Use our recipe as a base for other muffin recipes. Simply substitute the blueberries for other fruits, nuts or even chocolate. To make the muffins, you have a choice of using either a flax egg or aquafaba. More information is provided in the article above.



Serving Size 1 muffin

  • Daily Value*
  • Calories 183 / Total Fat 6.7g / Saturated Fat 1g / Cholesterol 0mg / Sodium 162.1mg / Carbohydrate 27.9g / Dietary Fiber 1.2g / Total Sugars 10.6g / Protein 2.8g


    Step 1

    CHOOSE EGG REPLACER To make these muffins, you can use either one flax egg or use aquafaba. Instructions for both are below. Remember, you only need one of these to make the muffins.

    Step 2

    To make the muffins using a flax egg, stir 1 tablespoon flaxseed meal with 3 tablespoons of water in a small bowl. Place into the refrigerator and leave to set for 15 minutes.

    Step 3

    To make the muffins using aquafaba, lightly shake a can of chickpeas, and then open it. Drain the beans and reserve the liquid. Measure three tablespoons of the liquid and place into a small bowl. Whisk the chickpea water (aquafaba) until very frothy.

    Step 4

    PREPARE MUFFIN BATTER Heat oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners.

    Step 5

    Combine the soy milk with 1 tablespoon of apple cider vinegar, and then set aside for a few minutes. The milk will curdle and thicken slightly and is essentially a vegan buttermilk.

    Step 6

    Meanwhile, in a medium bowl, whisk the flour, baking powder, baking soda, salt and cinnamon together until well blended.

    Step 7

    In a large bowl, whisk the brown sugar, oil, vanilla and either the flax egg or whisked aquafaba.

    Step 8

    Use a large rubber spatula to scrape the sides and bottom of the bowl then add the dry ingredients in three parts, stirring gently until they disappear and the batter is smooth. Stir in 1 cup of the blueberries.

    Step 9

    BAKE MUFFINS Divide the batter between muffin cups, and then divide the remaining 1/4 cup of blueberries between each muffin cup by gently pressing each blueberry into the top of the batter.

    Step 10

    Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

    Step 11

    To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

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