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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
Wow Made these muffins this morning. Ok I did not have the milk, the banana, or the vegan butter. I substituted them for the same measurements for the following: milk for applesauce, banana for orange juice, and vegan butter for organic coconut oil. I also used the coconut oil for lining the muffin pan. Awesome, girl thank you for posting this recipe : )
So glad that everything worked out so well! I’ve been loving how versatile this recipe has been – so many changes have been made by so many people and all have turned out great! Glad you liked them :)
Made these with my daughter and her friend this morning. WOW. We doubled the recipe and changed the following:
Halfed the oil
Used 5 bananas
Added 1 tbsp of baking soda
Added 2 tbsp of cinnamon
Added 1 tbsp of allspice
We also mixed all of the wet ingredients together, including the sugar, and then folded into the dry ingredients.
This recipe was fun and amazing! You should post it to http://www.allrecipes.com and share with the world! Thanks so much!!
Thanks Rissa, so glad that you all liked the muffins!
Thank you for this recipe Rachel! We are dairy & egg free, so we’re always looking for new recipes. My son’s mouth is watering now as we wait for them in the oven. And we didn’t change a thing on the recipe – yours look perfect! Happy baking!
Awesome, can’t wait to hear what you think of them! :) Hope they turn out well.
Phenomenal! Loved them, so good. On,y difference is a replaced the two flours with 1.5c of whole wheat pastry flour.
I found this recipe and thought it looked good. We made the muffins last night and they are delicious! The last one disappeared this morning and I am planning on making another batch. Fantastic find – thanks for posting it. I may try to substitute applesauce for the vegetable oil to see if it can be low fat as well.
I am SOooo glad I found this recipe. These muffins are amazing! I didn’t have a banana so I stole some of my daughter’s unsweetened applesauce. I want to eat every one of these muffins…Must. Walk away. From kitchen.
So glad you liked the muffins, Alyssa!
I made these yesterday and they are great!! Thanks so much for the recipe:)
So glad you liked them!!
These muffins are amazing. We used wild blueberries, they are delicious!
just made these they were delicious. the banana flavor is ever so light.I would’ve never thought these were vegan muffins. I used vanilla f lavored coconut milk. this will be my go to recipe for muffins
Made these for a second time today. A double batch with vanilla rice milk, a few more blueberries and banana than called for, brown sugar and turbinado sugar and a pinch of cinnamon. Baked two batches of 12 at 400 degrees for about 29 minutes each. Very, very good. My girls love them and so do I.