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Eggless blueberry muffins with fresh blueberries

Vegan blueberry muffins with fresh blueberry

Recipe,You can find the original recipe here
Makes: 14 to 16 muffins

  1. All purpose flour- 2 cups
  2. Baking soda- 1.5 tsp
  3. Salt- 1/4 tsp
  4. Lemon zest- from 2 lemons
  5. Sugar- 3/4 to 1 cup
  6. Non dairy milk- 1 cup ( soy milk/rice milk or any other)
  7. Vegetable oil- 1/3 cup
  8. White vinegar- 1 tbsp
  9. Lemon extract- 1 tsp (optional)
  10. Fresh or frozen blueberries- 1 to 1.5 cups


  • Preheat oven to 190 Deg C.Lightly grease the muffin tins or line it with paper liners.
  • In a mixing bowl,combine together all purpose flour,baking soda,salt and lemon zest.
  • In another bowl ,combine together sugar,milk,oil , vinegar and lemon extract( if using).
  • Pour this into the dry ingredients and mix well until combined.Do not over mix.
  • Gently fold in the blueberries.
  • Fill the muffin tins about 2/3rd full.Bake for about 20 minutes or until a skewer inserted into the center comes out clean.Allow it to cool for about 5 minutes before transferring to a cooling rack.


  • Adjust the quantity of sugar according to your taste. I used 3/4 cup + 2 tbsp,which turned out to be perfect.
  • Try using vanilla extract instead of lemon extract.
  • If you like to add spices to your muffins,add 1/4 tsp  cinnamon and a pinch of nutmeg.

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  • Reply
    July 28, 2013 at 1:22 pm

    looks so it….!

  • Reply
    July 28, 2013 at 2:51 pm

    Wowwwwwwwwwwww… Looks absolutely perfect and gorgeous.. wonderful photography too.. great job dear!!

  • Reply
    July 28, 2013 at 4:00 pm

    so nice presentation.. Super soft looking muffin looks so tempting

  • Reply
    July 29, 2013 at 4:32 am

    Lovely presentation. Muffins look yummy.

  • Reply
    July 29, 2013 at 8:22 am

    sooper lovely n inviting

  • Reply
    August 10, 2013 at 3:53 pm

    Made these this morning and they were absolutely delicious! Used vanilla soy milk and no extract.

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