This Eggless Blueberry Muffin recipe uses baking soda and apple cider vinegar to replace the eggs and is dairy free with the use of a milk substitute, I used almond milk, which results in a light and airy muffin that gets it’s sweetness from ripe fresh blueberries! The addition of orange and lemon zest gives it bright notes that are paired well with the blueberries.
Ingredients and Substitutions
Plain all-purpose flour will ensure the fluffiest vegan blueberry muffins. However, whole wheat flour or almond flour will also work!
Dairy-free milk such as soy milk, oat milk or almond milk. I find almond milk doesn’t change the texture as much as soy or oat.
Granulated sugar for classic blueberry muffins. Or use light brown sugar or coconut sugar for a lovely caramel undertone.
Fresh or frozen blueberries. I have tested both and they both work very well in these muffins! The frozen blueberries do not need to be thawed and neither sinks in this muffin batter.
Vinegar While you can use white vinegar, I find that the apple cider vinegar taste is not present in this recipe and creates a light crumb almost like angle food cake.
Vegan Blueberry Muffins
Ingredients
Instructions
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Mix Dry Ingredients
Preheat your oven to 400 degrees F.
In a medium bowl, combine flour, baking soda, salt, sugar, orange and lemon zest.
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Mix Wet Ingredients
In a separate bowl combine your sugar, milk, oil, vanilla, and apple cider vinegar until well incorporated.
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Add all Ingredients and Bake
Add the wet ingredients into your dry ingredient bowl and still until just combined. (don't over mix!)
Gently fold in your blueberries using a spatula.
Fill a greased muffin tin or muffin liners about 2/3rds full and sprinkle the tops with granulated sugar.
Bake for about 10 minutes then reduce the heat to 350 and bake an additional 7 minutes or until golden brown.
Remove from over and let rest for 5 minutes and remove from muffin tin.
