38 Reviews of Vegan Blueberry Muffins

From: JocelynV

On Aug 10, 2007

These were great! I coated the berries with 1T of the flour to prevent sinking. Instead of mixing everything together, I combined the dry ingredients, added the wet, then folded in the berries. I took my muffins out after about 25 minutes and let them cool in the pan for about 10. They came out beautifully. The muffins are just sweet enough, and I love that they are PACKED with berries!

From: Cari-K

On Aug 10, 2008

I have tried a few vegan blueberry muffin recipes and these are by far my favorite! I used whole wheat flour. Whether you are vegan or not, these are great! Thanks for sharing!

From: Kneelamb

On Sep 25, 2005

This turned out very well. Easy to make,probably less than 50minutes. You or others won't be able to tell it is vegan. Yum Yum

From: Anna Raz

On Jul 13, 2008

This is what blueberry muffins are supposed to taste like! I've been looking for a good basic vegan recipe and I've finally found it. This one is great as it is, or easy to substitute ingredients if you choose (I've also used whole wheat flour and 1/2c maple syrup and they were very tasty!).

From: sweetybaby

On Jun 24, 2007

These turned out very good.I think that the next time I am going to reduce the sugar to 3/4th cup.But either way,these were not too sweet.I also used oil in place of applesauce as I didn't have any.They turned out nice and moist.I also reduced the amount of blueberries(about 1 cup).this goes into my cookbook

From: iLuv2cook 2

On Apr 10, 2009

Yum! The recipe actually gave me 12 muffins and 12 mini muffins. The only thing I changed was that I used 1 cup blueberries and 1 cup cranberries. They went well together and the cranberries gave the muffins a nice zing. Perfect! I'll definitely keep this recipe on hand.

From: VeganMom_

On Jan 24, 2009

Sure enough, all of the other reviews were right; these were just great! I even made them with whole wheat flour (not intentionally, it was all I had on hand). I thought the taste was just right. Also, these were the first muffins my son, who is allergic to dairy and eggs, ever had — and over the course of a few days he ate the whole batch with a big smile!

From: 836436

On May 9, 2008

I followed the recipe to the letter, and I am in LOVE with the results! This is the second weekend in a row that I've made them - they are by far the best blueberry muffins I've ever had, vegan or not. Highly recommended!

From: VeganSlice

On Apr 19, 2008

Okay, I didn't actually use this exact recipe, but I used this as a base recipe and the muffins were great. I used coconut milk instead of applesauce, orange juice instead of soymilk and used frozen blueberries so the muffins would turn purple I added a bit of cinnamon, and instead of using all white sugar, I used half white and half light brown. I also added 1 tsp Baking Soda and 1 tsp vinegar, plus an extra tsp of vanilla. The "batter" was super-thick and the muffins were really cake-like and yummy. Altering the recipe this way, you can probably get about 18 good-sized muffins or 12 huge ones.

From: Chef #498146

On Jun 6, 2008

I'm a not a regular vegan baker, so don't have a good comparison to other vegan recipes; I thought these were just alright, not great but not bad either. The texture was a little chewy, not like a regular muffin, flavor was okay.