Easy Vegetarian Blueberry Muffin Recipe

These are the vegetarian blueberry muffins my family absolutely loves And I promise you won’t believe they don’t have eggs or dairy products. Not only are they super ready, they are consistently baked light and fluffy.

My whole family loves these vegan muffins and although we are not vegan blogs, we do have many of the most favorite plant-based recipes from families like this. Take our vegan pancakes as an example – my son has been making them all the time! That said, these blueberry muffins will make almost everyone happy, vegan and non-vegan.

We tweaked these from the popular classic blueberry muffin recipes to make several key swaps. We swap the eggs for flax eggs, add a touch of delicious jam, and replace the dairy with a simple vegetarian buttermilk substitute (just mix your favorite plant-based milk with a little lemon juice). Both alternatives enhance the flavor rather than stand out from it, which is why these muffins become so great.

Key Ingredients

• blueberry: Use fresh or frozen blueberries in this recipe. If you use freezing, add them to freezing so that the ball does not turn purple.
• Flax Eggs: This is our egg replacement. You will mix a tablespoon of flaxseed meal with 3 tablespoons of water and thicken it for 10 to 15 minutes before adding to the muffin batter. If you’ve already baked with Aquafaba, you can use it. The tip for using Aquafaba as a substitute for flax eggs is in the tip section below the recipe.
• Plant-based milk and lemon juice: I prefer unsweetened oat milk or soy milk, but feel free to use your favorite variety. To produce a “vegan buttermilk” effect that helps enhance texture and texture, we will combine plant-based milk with acid. I usually use fresh lemon juice, but regular distilled vinegar can also cure milk.
• sugar: I like the brown sugar or coconut sugar in these muffins as they add some extra toasted caramel flavor.
• Oil: Like our classic muffin recipe, we rely on the oil in this vegan batter. Compared to using plant-based butter, it achieves those wonderfully lightweight and fluffy middle keys, providing a lighter texture. That said, if you want, you can definitely replace some or all of the oil with melted plant-based butter.
• Vanilla, salt and cinnamon: These add extra flavor and richness to the batter. I love the vanilla with blueberries and the cinnamon adds some warmth.
• flour: I use all-purpose flour, but this recipe works with whole wheat flour, spelling flour, and even a gluten-free flour mixture (like Bob’s Red Mill).
• Baking powder and baking soda: We call on both starters to achieve this iconic extra fluffy texture. I prefer a double-acting baking powder to be reliable, and the baking soda will react with the vegetarian buttermilk we created, ensuring our muffin rises and develops a cute golden brown crust.