These vegan and eggless blueberry muffins are made with whole wheat flour and have a nice soft and moist crumb. Make a batch for a breakfast on the go or as a sweet snack.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 12 · 12 muffins
  • Category: Desserts
  • Cuisine: American, World

Ingredients

  • 1.5 cups whole wheat flour (or 180 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • ¾ cup fresh blueberries (- 125 grams)
  • 1 tablespoons whole wheat flour
  • ¾ cup raw sugar (- 150 grams or organic unrefined cane sugar or ¾ cup white granulated sugar)
  • 1 cup thin coconut milk (or lite coconut milk or almond milk or thin cashew milk or soy milk)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (or apple cider vinegar or white vinegar)
  • 4 tablespoons olive oil (or any neutral tasting oil)

Method

For coating blueberries

  1. Rinse fresh blueberries in water a couple of times. Drain all the water and take the blueberries in a bowl or plate.
  2. Add 1 tablespoons whole wheat flour.
  3. Mix the flour with the blueberries so that it coats them well. Keep aside.

Sifting dry ingredients

  1. Line a 12 muffin moulds pan with paper muffin liners. Alternatively grease the muffin moulds with some olive oil or a neutral flavored oil.
  2. In a sieve, take the whole wheat flour, baking powder, baking soda and salt.
  3. Sift all the dry ingredients.
  4. Keep the sifted dry ingredients aside. Preheat oven at 180 degrees Celsius or 350 degrees Fahrenheit for 15 minutes.

Mixing wet ingredients

  1. In another bowl take the raw sugar.
  2. Add thin coconut milk. You can even use almond milk or cashew milk. Dairy milk can also be used. Even plain drinking water can be used. I have used third extract of homemade coconut milk. If you use store brought coconut milk, then make it thin by mixing with some water.
  3. Add vanilla extract and lemon juice. You can also use apple cider vinegar or white vinegar in place of lemon juice.
  4. Now add olive oil. Any neutral flavoured oil can also be used. Even coconut oil can be used. But make sure that the coconut oil is in melted state and not solid state.
  5. With a wired whisk begin to mix the wet ingredients.
  6. Stir and mix briskly for 1 to 2 minutes till all the sugar is dissolved and the oil is mixed well.

Making batter

  1. Add the wet ingredients mixture to the sifted flour.
  2. Using a small wired whisk, gently and lightly mix. Do not use much pressure when mixing.
  3. Small lumps are fine in the batter. Do not over mix. In case if the batter becomes too thick, then you can add some more coconut milk.
  4. Now add the flour coated blueberries.
  5. Using a spoon or spatula, gently fold the blueberries in the batter.

Baking blueberry muffins

  1. With a spoon fill in the batter in the muffin liners till ½ or ⅔ of their volume.
  2. Keep the muffin tray in the center rack of the oven. Only heat the bottom heating element (bake mode in otgs available in india). Bake the muffins at 180 degrees celsius for 25 to 35 minutes.
  3. Remove when the muffin tops have become light golden.
  4. While checking with a bamboo skewer or a toothpick, check the part where there are no blueberries. It should come out clean and with no batter sticking on it.
  5. After 2 to 3 minutes remove the muffin cups and place them on a wired tray or rack for them to cool.
  6. Serve eggless blueberry muffins warm or at room temperature.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.