Best Vegan Blueberry Muffin Recipe
Dairy-Free, Low Sodium and Egg-Free Vegetarian Blueberry Muffins
Don't let the word vegan fool you. These delicious blueberry muffins with a moist, tender crumb are BIG on taste. Flaxseed egg substitute is the secret ingredient.
This Vegan Blueberry Muffin recipe is part of an on-going series called "Healthy Baking Made Delicious". These tasty muffins are made with a basic recipe known as "Mother" (Flaxseed Egg Substitute), and is used in many recipes in this series.
About Honey:
Some vegans claim that honey is an animal product and will not use it. Others believe it is an animal by-product and therefore it is allowed. Purists can substitute barley malt, maple syrup, molasses or corn syrup in it's place. It will however, alter the flavor a bit.
Tips, Tricks and Techniques:
- Use the "Mother" recipe for Flaxseed Egg Substitute.
- Wet stuff means just that, anything liquid.
- Dry stuff means all dry ingredients.
- Goodies are all the delicious extras that are thrown in at the end and can be varied.
- Muffin pans: Texas size, regular size or mini muffin pans. Non-stick pans like Baker's Secret are great, or use muffin papers.
- Baking: All ovens were not created equal. Baking time may vary from oven to oven. Always preheat. Resist opening theoven for the first 15 minutes of baking.
- This recipe makes 30 muffins, making it a great breakfast and snack choice for Once-a-month cooking.
The Recipe: The Best Vegan Blueberry Muffins
Ingredients:
Wet Stuff:
- 1 cup flaxseed egg substitute
- 2 cups soy, rice or almond milk
- 1 cup canola oil
- 1 1/2 cups honey or substitute
- 1 1/2 Tbsp vanilla
Dry Stuff:
- 7 cups whole wheat pastry flour, sifted
- 2 Tbsp baking powder
- 1 1/2 tsp baking soda
- 2 Tbsp soy powder
Goodies:
- 2 1/2 cups blueberries, frozen and chopped in a food processor
- 2 1/2 cups blueberries, frozen, whole
- Raw, unrefined sugar for sprinkling on top
Muffin How-To's:
- Sift all dry stuff into large bowl and set aside.
- Whip all wet stuff 2 - 3 minutes in a high-speed KitchenAid mixer.
- Blend wet into dry and fold in goodies using a spatula or wooden spoon. Do NOT over mix.
- Spray muffin pans with vegetable spray, or use muffin papers.
- Using a cookie scoop, fill muffin cups 3/4 full with batter.
- Sprinkle a little raw sugar on each muffin before baking.
- Bake at 375 degrees for 22-25 minutes, or until muffin springs back when touched.
- Makes 30 regular size muffins
For the non-vegan: Substitute eggs and regular milk.
Once-a-month Cooking, also known as Freezer Meals, or baking in this case, are big time savers for the large and/or busy family. It basically involves committing one or two days of menu planning and shopping, then one or two very full days of cooking, baking, packaging, labeling and freezing. Most cooks will get together with a few friends and prepare 5-7 different recipes, double, triple or quadrupling them for variety. For the rest of the month, they thaw out whatever suits their fancy overnight or the next morning. Baked goods are an important addition to once-a-month cooking, as it provides breakfasts and desserts to round out the daily menu.
For more recipes in the series "Healthy Baking Made Delicious":
- Vegan Fruit Muffins
- Honey Raisin & Nut Granola
- Vegan Carob Muffins
- Vegan Raisin Bran Muffins
- Vegan Pumpkin Muffins and Vegan Banana Muffins
- Vegan Cranberry Nut Bread & Vegan Apple Cinnamon Dessert Bread
Refer to the article Kitchen Supplies For Vegan Bakers for tips on; Appliances, Ingredients, Tips, Gadgets & Techniques for Vegan Baking. It will tell you what some of these ingredients are, where to get them and how to make vegan baked goods.
