Blueberry Muffins Recipe

Blueberry Muffins Recipe
Staff Writer
blueberry Muffins


blueberry Muffins

The cinnamon in these blueberry muffins complements the blueberries and adds a depth of flavor to an otherwise basic recipe. Spread some vegan butter on muffins fresh out of the oven — so delicious.


  • 1 ½ cups unbleached flour
  •  ¾ cup evaporated cane juice
  • ½ teaspoon cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1/3 cup vegetable oil
  • 1/3 cup soy milk
  • 3 teaspoons egg replacer, whisked with 4 tablespoons warm water
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries


Preheat the oven to 350 degrees. Line 8–10 standard-size muffin cavities with paper liners.

In a large bowl, mix the fl our, cane juice, cinnamon, baking powder, and salt. Add the oil, soy milk, egg replacer, and vanilla extract and mix until well combined. Fold in the blueberries. The batter will be very thick.

Scoop ¼ cup of batter into each muffin liner. Bake for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Blueberry Muffin Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Blueberry Muffin Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.