Vegan Blueberry Muffins

July 29, 2012
by Jack McNulty
Vegan Blueberry Muffins

Warm freshly made blueberry muffins oozing their flavorful purple juices are one of my favorite summer treats.

The lure of tasting these muffins at the peak of blueberry season inspired me to develop a vegan version since I no longer consume eggs or dairy products…and this exercise became a perfect way for me to learn how to bake in a plant-based manner. Replacing the milk was actually quite simple and straight-forward because there are a lot of dairy-free milk alternatives: rice, almond, soy, hemp and oat to name a few. I chose rice milk for this recipe because the flavor is neutral and the consistency is very similar to fat-free cow’s milk.

Replacing the eggs were a bit more challenging. I first referred to Jason’s Egg Substitutes For Vegans posting, which I consider very informative and well-researched. Next, instead of simply using one of the styles, I elected to replace one egg in my more traditional muffin recipe with a flax egg and one egg using the mashed banana technique. I did this because I wanted the added background flavor of the banana and I thought this would also create more moisture in the batter. Finally, I replaced the butter with olive oil, which is something I have successfully done in previous baking recipes. I like to use a 75% ratio of olive oil to butter when substituting and I add 1 small spoon of arrowroot to the mix which helps the oil to slightly bind.

Make sure to use a gently hand in mixing the batter to insure a very light and airy muffin which just dissolves in your mouth.

I think these are a great alternative to regular muffins which are made with milk products and eggs. I am definitely looking forward to further vegan muffin experiments.

300 gr. all-purpose flour
60 gr. buckwheat flour
20 gr. gluten
100 gr. sugar
20 gr. brown sugar
20 gr. baking powder
5 gr. salt
50 gr. banana
5 gr. baking powder
1 Tbl. ground flax seeds
1 Tbl. water
1 tsp. arrowroot
250 gr. rice milk
75 gr. olive oil
1 tsp. arrowroot
150 gr. fresh blueberries, washed well

Mix the flours, gluten, sugars, baking powder and salt together in a large bowl. In a separate bowl, mash together the banana and baking powder, then mix in the ground flax seeds, arrowroot and water. Add the rice milk, arrowroot and olive oil. Add the liquid ingredients to the dry ingredients and mix until all the flour is moistened. Fold in the blueberries just to combine. The batter will look lumpy, but do not over mix. Add the batter to the muffin tin, filling each about 2/3 full. Bake in a 200° C oven for about 20-24 minutes.



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