Although I’m not vegan, I do enjoy foods that are egg-free and include non-dairy ingredients. It’s a little bit healthier and I find it to be very fun to make. Also, I am tired of feeling disappointed when I try vegan desserts and wish I had the real thing. So, I’m on a mission to change the way people view vegan desserts and I’m giving you a heads up that you will see more recipes like this in the future.
Don’t be scared to try something new. This recipe, and a few more that I have coming is flavorful, moist, and tasty enough to rival the traditional baked good. I put my family to the test without saying that the muffins were vegan, and they thoroughly enjoyed them. Once I spilled the beans, they were really surprised by how I achieved the light texture without eggs or butter. It is possible people!
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I have a previous post with vegan Mixed Berry Muffins that is similar to this one. Feel free to take a look at both to see the variation and how you can swap certain ingredients. I thought I’d post it here to avoid confusion on the changes for the these blueberry muffins.
The difference between the two are:
- I swapped ground flaxseeds in place of ground chia seeds.
- Mixed the almond milk with white vinegar instead of lemon juice (I didn’t have any lemons. I’ve used apple cider vinegar as well.)
- Used 1 cup all purpose flour and 1 cup of bread flour instead of pastry flour.
Every now and then, I see bread flour pop up in recipes so I bought it to experiment with. I tried it in my recipe for white chocolate macadamia nut cookies and it worked great, although, I couldn’t really tell the difference between the original recipe since my cookies are generally soft anyway. But hey, no complaints here.
For those who are new to using egg substitutes, flaxseeds and chia seeds are an awesome substitute if you want to omit eggs from a recipe. I’ve tried it with cookies, muffins, and pancakes so far, and it works pretty well. The purpose of the egg is to work as the binder and keep your batter together. When you add water to flaxseeds or chia seeds, the water will begin to form a gelatinous texture, similar to egg whites. Therefore, you have your binder.
Other than these modifications, the recipe is the same all the way down to the instructions.
In conclusion, both recipes are great and I will use either one interchangeably, depending on which ingredients I have on hand. What I can say, is that the recipe with bread flour produced a thicker batter and had a more springy, bread-like texture… which I don’t mind. These muffins are perfect with breakfast or a quick snack.
So, did I convince you to try a vegan recipe? Are you already familiar with vegan foods and looking for more baked goods to try? Comment below.
Peace and Love!
Yasmin
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Credit: Yasmin for BloomingAugust.com
Servings: 12 muffins
Ingredients
1 cup almond milk (orignal flavor)
2 tbsp. white vinegar
1 tbsp ground flaxseeds
3 tbsp filtered water
1 cup all purpose flour
1 cup bread flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp Himalayan sea salt
dash of cinnamon
2/3 cup turbinado sugar (plus a little more to sprinkle on top)
juice from half of a small lemon (optional)
1/2 coconut oil or non-dairy butter (melted)
2 tsp vanilla extract
2 cups of blueberries
Directions
Preheat oven to 350 degrees F.
- Pour white vinegar into a cup of almond milk. Gently stir and set aside.
- Scoop ground flaxseeds into a small bowl and add water. Stir and set aside until it becomes gelatinous.
- Combine cinnamon, flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix the sugar, melted coconut oil (or non-dairy butter), lemon juice (if using) and vanilla extract.
- Add the flaxegg, almond milk and vinegar mix, and dry ingredients to the sugar mixture and whisk together until flour is completely incorporated. Approximately 1 minute (the batter will be thick).
- Drop a handful of berries into the batter and fold it in.
- Fill cupcake pan with liners in each cup (OR use your favorite non-stick baking spray). Scoop batter into pan about 3/4 full.
- Add more blueberries on top of each muffin and push down into the batter.
- Sprinkle turbinado sugar on top.
- Place pan in middle of your oven and bake for 18-22 min, or until it’s golden brown.
Let cool for 5 min. Enjoy!