These vegan blueberry muffins are so light and fluffy, you'd be surprised to hear that they don't contain any egg.
Easy, tasty, and quick, these are everything you could ask for in a baked good.
How Do The Muffins Get Fluffy?
As opposed to using more common egg-replacers (flax eggs, chia seeds, mashed banana), this recipe uses a combination of baking soda and vinegar to create a reaction in the batter that puffs the muffins right up.
If you have found that vegan baking can sometimes yield dense, chewy results— this basic combo is your answer to that.
Because of the baking soda and vinegar, these muffins turn out just as airy as egg-filled versions, and they'll change your opinion on vegan muffins forever. No more of that sandy-taste (Portlandia fans, anyone?)
Not to mention, blueberries are great for your skin, so this is a great excuse to eat more of them.
Ingredients for Vegan Blueberry Muffins
- All purpose flour: Any all purpose flour will work here. I don't recommend substituting with whole-wheat flour, as it will make your muffins too dense.
- Baking soda: Essential for the fluff-factor.
- Salt: A pinch of salt adds some depth to baked goods.
- Desiccated coconut: You can't taste this in the muffins, but it adds some nice "hold" to the batter.
- Light brown sugar: Light brown sugar gives these muffins that classic sweet taste we all love from baked goods. Warm and flavourful!
- Almond milk: Any almond milk will work here. I used unsweetened, but if you want to swap for a sweetened or vanilla version, I'm sure it would work just as well.
- Coconut oil: Make sure your coconut oil is melted before you mix it in with the wet ingredients. Melt it in the microwave or on the stovetop over medium heat. Clumpy, solid oil won't mix properly, and the ingredients won't bind well unless it's melted.
- Apple cider vinegar: You can't taste the vinegar at all, but it works its magic with the baking soda to puff up these muffins. If you don't have apple cider vinegar, feel free to swap with white vinegar instead.
- Blueberries: I used frozen blueberries, but feel free to use fresh if you prefer. If using frozen, there is no need to thaw before adding to batter.
📖 Recipe
Vegan Blueberry Muffins
- Total Time: 15 minutes
- Yield: 6 muffins 1x
Description
These vegan blueberry muffins taste just as good as the originals- no dense, chewy muffins here! These are light, fluffy and super soft.
Ingredients
- 1 cup all purpose flour
- ¾ tsp baking soda
- 1 Tbsp desiccated coconut
- 1 pinch salt
- ½ cup light brown sugar (packed)
- ½ cup almond milk
- ½ Tbsp apple cider vinegar
- 3 Tbsp coconut oil (melted)
- ½ cup frozen blueberries (heaped)
Instructions
- Preheat Preheat the oven to 200°C.
- Line Muffin Tin Line muffin tin with paper liners, or lightly grease to prevent sticking.
- Mix Dry Ingredients In a medium bowl, combine flour, baking soda, desiccated coconut and a pinch of salt. Set aside.
- Mix Wet Ingredients If your coconut oil is solid, melt it in the microwave or in a small pan over medium heat. In a large bowl, mix light brown sugar, almond milk, apple cider vinegar, and coconut oil. Stir until everything is combined well.
- Combine Dry and Wet Ingredients While stirring, gradually add the dry ingredients to the wet ingredients. Mix until just combined, careful not to over-mix. There should be some clumps in the batter.
- Add Blueberries Add blueberries to mixture and gently stir with a wooden spoon or rubber spatula. Mix until just combined.
- Fill Muffin Tin Spoon the batter into the prepared muffin tin, distributing it evenly.
- Bake Bake muffins 20-25 minutes, until tops are golden brown and a toothpick inserted into the centre comes out clean.
- Cool Let muffins cool in the tin for at least 5 minutes before eating.
- Prep Time: 15 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Calories: 238
- Fat: 12.2
- Carbohydrates: 31.1
- Protein: 2.7
Share Your Thoughts