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.