Nothing beats a blueberry muffin on an early Saturday morning!
I’ve named this recipe “The Basic Muffin Recipe” though and while this muffin is anything BUT Basic, you will see right away how very versatile it is!
When I owned my bakery we would make the basic muffin batter just about every three to four days.
This way we cold make a different kind of muffin everyday of the week!
Because if you don’t have blueberries use strawberries!
No strawberries? Use chocolate chips! Don’t want chocolate chips today? How about some cinnamon streusel & chopped apples inside?
Make dozens of flavor combos from one simple muffin recipe!
This is another great recipe using the Plant Based Egg egg replacer by Freely Vegan.
You will love all the recipes using this egg replacer as it makes baking easy and successful every time.
If you do not have this egg replacer or cannot get it, you can use another dry blend egg replacer with varying results.
Basic Muffin Recipe
Prep time
Bake time
Total time
When I make the blueberry variation I always add lemon zest, this is not necessary though or when you are using the other add ins.
Just use your judgment for where you think it will enhance the recipe
Just use your judgment for where you think it will enhance the recipe
Serves: 12 Muffins
Ingredients
- Vegan Butter 8 Tablespoons (112g)
- Granulated Sugar 1 cup (200g)
- Soy Milk ¾ cup (180ml)
- Vinegar (apple cider) 2 teaspoons (10ml)
- Vanilla Extract 1 teaspoon (5ml)
- Almond Extract *optional 1 teaspoon (5ml)
- All Purpose Flour 2 Cups + 1 Tablespoons (258g)
- The Plant Based Egg1 teaspoon (2.4g)
- Salt ½ teaspoon (3g)
- Baking Powder 1 teaspoon (5g)
- Baking Soda ½ teaspoon (2.5g)
- Lemon Zest 1 teaspoon
- Blueberries fresh or frozen 1½ cups *Or any fruit, nuts, chips you prefer
Instructions
- Cream vegan butter & sugar to light & fluffy about 3 minutes on medium to high speed
- Combine the soy milk, extracts and apple cider vinegar
- Sift the flour with the baking powder, soda, salt and Plant Based Egg
- Add the lemon zest *if using to the creamed butter mixture
- Add half of the soy milk (it will curdle slightly this is OK)
- Add half of the sifted dry ingredients mix just until combined
- Add the other half of the soy milk milk to combine
- Add the last of the dry ingredients
- Fold in the blueberries by hand
- Scoop into lined muffin tins and top each muffin with optional 2 teaspoons of cinnamon sugar bake in a preheated 375°F oven for 25 - 30 minutes until done
Hi Gretchen
I asked you one other time with another recipe a while ago. I can’t get that egg replacer where I live in Canada so what would be the next best thing to use in place of it. And again thanks for sharing your wonderful recipes. I really appreciate and also still love and use your book when I can. Hope you write another.
HI Vanessa, thanks! You can use another egg replacer that you have- whatever the amount they list for 2 eggs would be fine and then however they ask you to reconstitute it, since most egg replacers will say to add some liquid to it first and add as you would the egg in a traditional recipe. So 1/4 cup of the plant milk I use in this recipe can go to reconstitute your egg replacer (* I always add this disclaimer though: I have tested this recipe with the plant based egg and love the results! But you can sub in another proprietary blend egg replacer of your choice if you cannot get the PLant Based Egg,
however results may vary since not all egg replacers are created equally!
Hello, love your site. Just a suggestion, could you say the vegan egg or any replacer equivalent to a amount of eggs? I don’t make a lot of your recipes just because I don’t have the particular egg replacer you’re recommending in a recipe. I understand not all are equal but I have a pretty good idea which ones I can use in a given recipe. Thank you for your work in promoting animal kindness! ❤
Hi Thanks! Yes that seems a good idea! duly noted! 🙂
Gretchen,
Can this recipe be multiplied…say x 4… without any special adjustments? I have 2 teenage grandsons that would come close to polishing off 12 in just 1 sitting! I will be using an all purpose GF flour that claims to be appropriate for cup to cup use when substituting for wheat flour if that makes any difference.
Also, for the person that was unable to get the Plant Based Egg…. After taking your egg substitute course I looked for and found that product on Amazon, though I have not looked lately, Possibly a route accessible in Canada. Just a thought.
Thank you.
hi Sylvia! Thanks for the support! And the Plant Based Egg will ship to Canada through the Freely Vegan Website, Amazon required us to sell 3 bags a t time, which was not a realistic option for most people I know, so finally we are shipping through the website.(If you want to check that out! CLICK HERE)
Yes to multiplying the recipe NO PROB! But as for the Gluten Free… I am NOT a gluten free baker but I have been told that gluten free + vegan adds slight chaos to the recipe. Deborah (developer of the Plant Based Egg) has an amazing muffin recipe you may want to try though CLICK HERE
Thank you. I had forgotten Deborah did both….I think you may have mentioned that to me before. I appreciate the reminder.
Do you have a non-vegan recipe for this? Thanks so much!