Soy-Free Vegan Blueberry Muffins

OK, bear with me, y’all.

I’m not vegan. I’m not even vegetarian, although I’m trying to have more of my meals be meatless. And hey, I have friends who are vegan, so I figure I need to learn how to cook foods they can enjoy too.

These muffins came into being because it was my turn to bring treats for one of our training sessions at work. I wanted to make a muffin that was not only vegan, but could be made using ingredients I already had in my house, which meant no soy substitutes. I already knew to use coconut oil for the butter, flax and water for the egg, but what about the milk? I put the call out on Twitter for a soy-free, vegan muffin recipe and got a lot of great responses, but most of them were also for gluten-free muffins or recipes that used other alternative milks like almond milk.

Finally, one friend told me he often uses flax and water to substitute for milk. Awesome! Since I already was planning to use this combo it was the perfect solution. Because the substitution is thicker than milk, I was a bit worried about how these would turn out – often vegan muffins are flat and dry – but they were fantastic!

Soy-free Vegan Blueberry Muffins on Stetted
The muffins taste best right after they come out of the oven, of course, but they hold up fairly well for a few days if stored in an air-tight container. Looking at these the flax is obvious, but they don’t taste like OMG flax!, unlike a certain frozen waffle I’ve had before. Plus my kid happily ate them, and that automatically makes it a win!

Soy-Free Vegan Blueberry Muffins

Ingredients

  • 3/4 cup water
  • 1/2 cup flax meal
  • 1/2 cup sugar
  • 1/2 cup coconut oil
  • 1 1/2 cups plus 1 tablespoon flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup blueberries

Instructions

  1. Preheat oven to 350°F and grease a 12-cup muffin tin.
  2. Whisk together water and flax meal and let rest for about 5 minutes to thicken. Add sugar and coconut oil and whisk to combine. In another bowl, stir together flour, baking soda, baking powder, cinnamon, and salt, then add to wet ingredients. Toss the berries in 1 tablespoon flour and mix into batter, being careful not to crush any berries (unless that's your thing, which is totally cool with me).
  3. Bake for 15-20 minutes, or until toothpick inserted in center comes out clean.
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Disclaimer: I was sent the coconut oil I used in this recipe from Tropical Traditions. I was under no obligation to post reviews or recipes using this product.

Comments

  1. says

    A perfect recipe for what we’ve got hanging around, lots of blueberries and, surprisingly, coconut oil. Thanks for a healthy twist on a classic muffin.

    Now, if only both my boys appreciated blueberries in the same way. Sigh.

    [Reply]

    Megan Reply:

    Thanks Aimee!
    My son hated blueberries for a long time and apparently changed his mind about six months ago. He won’t gobble them up like he does with every other fruit, but I’ll take what I can get!

    [Reply]

  2. hotelechozulu says

    Sorry I missed this tweet! I would have @ed you.

    I’m not vegan either, but I love using So Delicious (coconut-based milk) as a substitute in my baking…and most other things too, like coffee. Heck, I think it’s better than real milk, and it’s vegan and it lasts a lot longer than milk in the fridge.

    AND! Vegan Cupcakes Take Over the World is a really good recipe book with lots of recipes for delicious and beautiful cupcakes. Some of the recipes call for a soy ingredients (mostly yogurt), but you can find other substitutes for that.

    [Reply]

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