Vegan Blueberry Muffin Recipe | Ingredients | Baking Time

By | June 16, 2010

Vegan Blueberry Muffin Recipe

No. of Servings: makes 20 to 25muffins
Preparation time: 5 minutes
Baking time: 20 to 25 minutes
To make the batter:
1¼ cup of rice flour either brown or white
½ Cup of buckwheat flour
½ Cup of tapioca flour
1¼ Cup light brown sugar
½ to ¼ tablespoon of salt
1 to 2 teaspoons of baking soda
2  teaspoons of baking powder
½ to 1 cup of canola oil
½ teaspoon of xanthan gum
1 teaspoon of cinnamon
¼ to ½ teaspoon of allspice
½ teaspoon of nutmeg
½ cup of organic applesauce
1 to 2 tablespoons of rice milk
1½ to 2 teaspoons of vanilla extract

To make the egg replacement:
1 tablespoon of tapioca flour
1 tablespoon of potato flour
2 teaspoons or 1/2 cup of  canola oil
1/8 tsp of xanthum gum
½ Cup of water
¼ teaspoon of baking powder


  • 2 to 3 cups of blueberries, frozen and then chopped in a food processor
  • 2 to 3 cups whole blueberries, frozen
  • Raw, unrefined sugar to sprinkle on the top

Method to make the blueberry muffins:

  • Mix all dry portions that form the egg replacements into a large bowl and set aside.
  • Whisk together all the ingredients that make up the batter for 2 – 3 minutes in a high-speed kitchen mixer.
  • Blend the batter mixture in with the dry mix and then fold in the blueberries using a spatula or a wooden spoon. Remember not to over mix the ingredients.
  • Drizzle the muffin pans with vegetable spray or you can use muffin papers.
  • Use a cookie scoop to fill the muffin cups about 3/4 full of batter.
  • Sprinkle a little bit of raw sugar on top of each muffin before setting aside for baking.
  • Pre heat the oven to 375 degrees and bake the blueberry muffins for 22-25 minutes. Set aside to cool on a wire rack for a few minutes. This makes approximately 20 to 25 regular size blueberry muffins. For future eating or snacking, wrap each blueberry muffin individually in a foil or a wrap then place in a big freezer zip bag and freeze.  This can be re heated in the oven for approximately 15 to 20 minutes at 375 degrees and then eaten. These blueberry muffins are the perfect moist, tasty treat that is suitable for all palates.

For the non-vegans who are making these blueberry muffins you can substitute eggs and regular milk.