Simple Vegan Blueberry Muffins Recipe

These are my household’s absolute favourite vegan blueberry muffins and I promise you gained’t consider they’re made with out eggs or dairy. They’re not solely tremendous fast to arrange, however they constantly bake up splendidly mild and fluffy.

My total household loves these vegan muffins, and whereas we’re not solely a vegan weblog, we do have many family-favorite plant-based recipes like this one. Take our vegan pancakes, for instance—my son makes them on a regular basis! That’s to say, these blueberry muffins will make nearly everybody pleased, vegans and non-vegans alike.

We tailored these from our common traditional blueberry muffin recipe, making a few key swaps. We swapped the egg for a flax egg, which provides a touch of scrumptious nuttiness, and changed dairy milk with a easy vegan buttermilk substitute (merely mix your favourite plant-based milk with a little bit of lemon juice). Each of those substitutions improve the flavour slightly than take away from it, which is exactly why these muffins end up so extremely nicely.

Key Substances

• Blueberries: Use contemporary or frozen blueberries on this recipe. In the event you use frozen, add them frozen so your batter doesn’t flip purple.
• Flax Egg: That is our egg replacer. You’ll combine a tablespoon of floor flaxseed meal with 3 tablespoons of water and let it thicken over 10 to fifteen minutes earlier than including to the muffin batter. You probably have baked with aquafaba, you should use that as an alternative. Suggestions for utilizing aquafaba as an alternative choice to a flax egg are within the suggestions part under the recipe.
• Plant-Primarily based Milk and Lemon Juice: I want unsweetened oat milk or soy milk, however be happy to make use of your favourite selection. To create a “vegan buttermilk” impact that helps with rise and texture, we’ll mix the plant-based milk with an acid. I usually use contemporary lemon juice, however plain distilled vinegar works simply as nicely to curdle the milk.
• Sugar: I really like brown sugar or coconut sugar in these muffins as they add a bit additional toasty caramel taste.
• Oil: Simply as with our traditional muffin recipe, we depend on oil on this vegan batter. It’s key to attaining these splendidly mild and fluffy middles, providing a lighter texture in comparison with utilizing plant-based butter. That stated, for those who want, you may definitely substitute some or the entire oil with melted plant-based butter.
• Vanilla, Salt, and Cinnamon: These add additional taste and richness to the batter. I really like vanilla with the blueberries, and the cinnamon provides a bit of heat.
• Flour: I exploit all-purpose flour, however this recipe works with entire wheat flour, spelt flour, and even an all-purpose gluten-free flour mix (like Bob’s Purple Mill).
• Baking Powder and Baking Soda: We name for each of those leavening brokers to attain that signature additional fluffy texture. I want double-acting baking powder for dependable raise, and the baking soda will actively react with the vegan buttermilk we created, guaranteeing our muffins rise superbly and develop a stunning golden brown crust.