Vegan Blueberry Muffins

Vegan Blueberry Muffins

My favorite muffin recipe. This one comes out perfect every time.


  • tsp Ener-G Egg Replacer
  • 2 tbsp water
  • ½ cup canola oil
  • ¾ cup soy milk
  • 1 cup Sucanat or Florida Crystals for a lighter appearance
  • 2 cup flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 cup frozen blueberries


  • Preheat oven to 400°F. Line muffin tins with paper baking cups. Beat the egg replacer and water together.
  • Add the canola oil and milk. Stir in the sugar.
  • In a separate bowl mix the flour, baking powder, and salt together.
  • Stir the wet and dry ingredients together quickly. Add 1 cup of frozen blueberries. Almost fill each cup.
  • Bake until beginning to brown, about 20 minutes.


Try not to over mix. Over mixing brings out the gluten and makes a less moist more bread-like muffin. Put in the oven as quickly as possible.


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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