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.
2/3 cup (158 ml) unsweetened soy milk or other non-dairy milk
1 tablespoon apple cider vinegar or lemon juice
1/2 cup (100 grams) brown sugar
1/3 cup (80 ml) neutral oil
1 ½ teaspoons vanilla extract
2 cups (260 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Rounded 1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1 ¼ cups fresh or frozen blueberries
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.
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.
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.
Heat oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners.
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.
Meanwhile, in a medium bowl, whisk the flour, baking powder, baking soda, salt and cinnamon together until well blended.
In a large bowl, whisk the brown sugar, oil, milk mixture, vanilla and either the flax egg or whisked aquafaba.
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.
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.
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.
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.