Delicious soy-free vegan blueberry muffins? Yep, it’s totally possible!
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!
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!
You can make these even more healthy by swapping in white whole-wheat flour, but keep in mind that additional liquid might be needed.
You can see in my original photo, above, that I created the recipe with regular blueberries. You can use standard blueberries if you like, but the smaller wild blueberries are my recommendation now. They distribute more evenly within the batter, helping to create a tender texture.
- 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 1/2 cups wild blueberries
- Preheat oven to 350°F and line a 12-cup muffin tin with papers, or grease with canola oil spray.
- In a large bowl, 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.
- Bake for 18 minutes, or until toothpick inserted in center comes out clean.
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Nutrition Information:Yield: 12
Amount Per Serving: Calories: 150Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 236mgCarbohydrates: 13gFiber: 2gSugar: 8gProtein: 1g
This post was updated March 13, 2015
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.