Easy Vegan Blueberry Muffins
- PREP 10min
- COOK 20min
- TOTAL 30min
Our family’s favorite vegan blueberry muffins turn out just as delicious as classic blueberry muffins, but are made without eggs and dairy. The easiest egg replacer for this recipe is a flax egg made with flaxseed meal (ground flax seeds) and water — this is what we have used in the recipe below. Aquafaba (chickpea liquid) is also excellent for muffins. See our tips below the recipe for substituting aquafaba for the flax egg.
You Will Need
1 tablespoon ground flaxseed meal
⅔ cup (160 ml) unsweetened soy milk or other non-dairy milk
1 tablespoon apple cider vinegar or fresh lemon juice
½ cup (100 g) brown sugar or coconut sugar
⅓ cup (80 ml) neutral oil, such as avocado oil
1 ½ teaspoons vanilla extract
2 cups (260 g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon baking soda
Rounded ¼ teaspoon fine sea salt
½ teaspoon ground cinnamon
1 ¼ cups (6 ounces / 170 g) fresh or frozen blueberries (do not thaw)
Directions
1In a small bowl, stir the flaxseed meal with 3 tablespoons of water to make a flax egg. Refrigerate to thicken, about 15 minutes.
2Heat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
3In a liquid measuring cup, combine the soy milk and apple cider vinegar. Set aside to curdle and thicken slightly, creating a vegan buttermilk, about 5 minutes.
4In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5In a large bowl, whisk together the brown sugar, oil, vanilla, curdled soy milk mixture, and the flax egg until blended.
6Using a large rubber spatula, gently fold the dry ingredients into the wet ingredients in two additions, stirring just until the flour disappears and a smooth batter forms. Gently stir in 1 cup of the blueberries.
7Divide the batter evenly among the muffin cups. Scatter the remaining ¼ cup of blueberries over the tops, pressing them lightly into the batter.
8Bake until the tops are golden, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs, 15 to 20 minutes. Transfer the muffin tin to a wire rack to cool slightly, then remove the muffins from the tin to cool completely.
Adam and Joanne's Tips
- Store cooled muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap or aluminum foil, or place in a freezer-safe bag, for up to 3 months.
- Use aquafaba: To substitute the flax egg with aquafaba (chickpea liquid), measure 3 tablespoons of the liquid from a shaken can of chickpeas into a small bowl. Whisk vigorously until very frothy, then add to the wet ingredients in step 5. Muffins made with aquafaba may brown slightly more and develop a more pronounced dome.
- Batter consistency: The batter should be thick and scoopable, rather than runny or dough-like. If it appears too thin, fold in additional flour 1 tablespoon at a time. If it feels too dense or dry, stir in non-dairy milk 1 tablespoon at a time until it reaches the correct texture.
- The nutrition facts provided below are estimates.