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You would never know these Vegan Blueberry Muffins were made without eggs due to their light texture and incredible flavor! This easy recipe comes together quickly and only uses one bowl.
Updated March 2016: I decided that this post deserved to be revitalized with some new pictures and new love! It’s a celebrated and delicious recipe that the previous pictures didn’t do justice to. I left the story and post the same as when it was originally posted way back in April 2013! I hope you enjoy these secretly-vegan muffins. :)
These muffins were a total accident, that turned out SO amazingly. I was planning on making regular blueberry muffins when I realized two things:
A) The carton of blueberries I bought was on the verge of going bad,
B) I had never shared my favorite blueberry muffins on here!
So naturally, I just started whipping up the recipe. I ran to grab an egg, and…no eggs. I’m not one for egg replacements, so I had none of that either. I spotted a banana, mashed it up and threw it in. I went to grab the milk, and realized it was heavy cream or almond milk. Erring on the side of health, I grabbed the almond milk.
I used half whole wheat flour to help them be a bit more nutritious, and after mixing up all the batter, I realized they were vegan! I usually add a crumb topping to these muffins, and I promise to post the original recipe soon, but I decided to forgo it and hope these turned out decent.
Well, guys…they turned out WAY better than decent. No one even realized they were vegan OR whole wheat, they tasted so perfectly light with the exact texture of sort-of dense, but soft-of fluffy that I always want in a muffin.
I wouldn’t say they’re healthy, but they’re not as bad as the white flour, crumb-topped ones for sure. Oh, and that banana? You can’t taste it, I promise. It just gives the right amount of moisture that the lack of egg took away.
If you like to add spices to your blueberry muffins, I love a 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in this recipe, but add whatever and however much you like! I left spices out of this batch to let the blueberries shine.
Also, if you use frozen blueberries, be aware your batter might turn a little blue! Be super careful not to overmix those babies.
So whether you’re vegan or not, these muffins are absolutely amazing and definitely worth a try, whether you’re out of eggs and milk or not! Enjoy :)
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Remember to #bakerita if you try the recipe!
Vegan Blueberry Muffins
Ingredients
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour, you can sub gluten-free all-purpose flour for both flours
- ¼ cup light brown sugar
- ½ cup white sugar, can substitute coconut sugar for both of the sugars if desired
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup coconut oil, melted, use refined for no coconut flavor – can also use vegetable oil
- 1 large banana, mashed (about ½ cup)
- ½ cup non-dairy milk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400ºF. Grease 12 muffin cups or line with muffin liners.
- Combine the all purpose flour, whole wheat flour, brown sugar, white sugar, salt and baking powder. Add in milk of choice, mashed banana, and oil and stir until just moistened. Fold in blueberries. Divide the batter between the 12 muffin cups, they should be about 3/4 full.
- Bake for 17 to 20 minutes in the preheated oven, or until a toothpick comes out clean.
Notes
These look so beautiful Rachel! I have a bunch of about to go bad blueberries that are just calling to be made into muffins like these!
The muffins look very good, but way to much sugar in them.
I made these today with 1/8 tsp SweetLeaf Organic Stevia Extract (powder).Contains no maltodextrin or even silica, in case you’re concerned ( I was.)Anyhow, they came out great and sugar free. I also subbed all white whole wheat flour. Rather than measure out a cup, I just dumped a whole pint of blueberries in. I’m sure it was close anyway.
Wow – I never really try eliminating sugar completely, but this is awesome to know. I think I’m going to try it this way soon, I’m intrigued! Thanks for sharing the knowledge Eric!
If you don’t want to have the texture change too much due to the omission of sugar in the UK we have a sugar/stevia blend so you use half the sugar and it tastes just as sweet. I don’t know if this is available anywhere else, sorry :/
We have this in America as well! Thanks for the tip Sarah :)
I’m making these now with xylitol instead of sugar. The batter was good enough to eat on its own. Can’t wait to feed to my boys :-)
Omg, just tasted the first one…. my boys and I are in blueberry heaven. Thanks for the recipe! Ps. I also used coconut oil.
So glad you and your boys are loving the recipe, Tracy! Great to know they work with xylitol :) thanks so much for leaving your feedback!
We just made this recipe-Delicious!! I used only 1/4 cup of sugar because I used soy milk which already comes a little bit sweet. Next time I will only bake them a little less. They came out just a tid bit dry but the flavor is heavenly. Thanks.
Hi Val. How much soy milk did you use? And for how long did you bake them. This recipe sounds great but they do look a little dry in the picture. Thanks in advance.
What does GF mean? Is it General Foods?
Hi Karen, GF means gluten-free.
I used sweet pureed sweet potato instead of banana and way less sugar: my kids loved them!
Love that idea!! Thanks for sharing, Rebecca.
Your muffins look totally delicious!
These sound delicious. I’m becoming a big fan of vegan baking, especially when I suddenly discover that I’m out of eggs or butter! I’ll have to keep this recipe handy for one of those occasions!
Thse look amazing. I love (!!) using bananas in my mufifn recipes to make them moist and healthier. Sending this recipe to my vegan (muffin loving!) best friend. :)
Good job on veganizing these babies! Not always easy to do but they look wonderful!
Happening in my kitchen ASAP. These look awesome!
These look delicious :)
These look amazing, Rachel! Love that they’re whole wheat and that you added banana, too. Definitely saving these blueberry cuties to try soon!
Wow, these muffins look so good! I have blueberries that I should be eating very soon. I’m going to try your muffins instead of just eating them. My children would always prefer baked goods (as I rarely bake for them). Thank you for the recipe. I’m already looking forward to eating these. :)
Let me know how you and your family like them! :)
Mmmm, love me some fresh blueberry muffins. And I would totally say these are healthy… at least that’s what I’ll tell myself when I eat the whole batch. :)