Vegan Blueberry Muffins

These light vegan muffins never missed the eggs.

These light vegan muffins never missed the eggs.


Ah, summer fruits–berries, cherries, plums, peaches, nectarines, melons…hasn’t anyone written a song about this? If so, I’d be singing it now.

I had a craving for blueberry muffins after purchasing some fresh blueberries. I found this recipe on a site about eggless cooking. The recipe comes from The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau, which isn’t yet part of my already overflowing cookbook collection.

I modified it only slightly, leaving out lemon extract and substituting soymilk for regular milk and whole wheat flour for unbleached. Because the only substitute for eggs was vinegar, I was worried the muffins would end up dense. But the end result was a light muffin with clean blueberry taste.

The picture above is kind of odd. I ate most of them before remembering to take a picture. So I pulled the last three out of the fridge. That’s why they look a little sleepy!

Vegan Blueberry Muffins

2 cups whole wheat flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 TBS lemon zest
3/4 to 1 cup sugar (depending on the sweetness of your berries and how sweet you like your muffins)
1 cup soy milk or rice milk
1/3 cup canola oil
1 TBS vinegar
1-1/2 cups frozen blueberries

Mix together dry ingredients and zest. Add wet ingredients. Stir until just barely incorporated. Fold in blueberries.

Fill non-stick muffin cups about 2/3 full.

Bake at 400 degrees F for 30 minutes. No need to preheat your oven; I rarely do. Just leave it in an extra ten minutes.

Test for doneness with a chopstick stuck in the center of one of the muffins in the middle of the pan. If it comes out clean, they are done.

Very carefully remove from pan and let cool slightly. I like to eat my muffins warm, so they still have some crunch on the outside from the oven.

Makes 12 muffins.

Muffin-Making Tips

*Use frozen blueberries. That way they will remain mostly suspended in the dough rather than all sinking to the bottom.

*Do not overmix. Mix just until there are no dry ingredients rolling around. Overmixing will make tough muffins and/or create tunnels, large holes in them.

Advertisements

One Response to Vegan Blueberry Muffins

  1. […] or crisps, like this Vegan Apple Crisp. They can be put into breads and served for dessert, like Vegan Blueberry Muffins or Vegan Banana […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: