Wondering how to veganize a blueberry muffin recipe? In this blog post I share with you how to substitute eggs, milk, shortening and white flour to make a delicious, moist and decadent blueberry muffin that is oil-free, whole grain and vegan. It’s not as difficult as you may think! Quick bread recipes, such as muffins, are relatively easy to make vegan and healthier with the substitution of a few simple ingredients.

Below is an oil-free, vegan, whole grain Blueberry Muffin recipe that I veganized from a 1942 Betty Crocker book titled “Cook Book of All-Purpose Baking”. This recipe originally appeared on my other website, VintageCookbookLover.com.

Print this recipe and view the original post >

More veganized vintage recipes:

• Veganized Vintage Recipe: Zucchini Bread from Betty Crocker’s Cookbook (1983)
• Veganized Vintage Recipe: Zucchini Bread from Betty Crocker’s Cookbook (1983)
• Veganized Vintage Recipe: White Nut Loaf from Betty Crocker (1942)
• Veganized Vintage Recipe: Coffee Cake from the Better Homes & Gardens Cook Book (1953)

Here’s photos of the original recipe from Betty Crocker:

How to veganize a blueberry muffin recipe

To make this recipe blueberry muffin recipe vegan and healthier I substituted the following ingredients:

• For the milk I substituted plant milk in equal measure
• For the egg I substituted 1 teaspoon ground chia seeds
• For the shortening I substituted 1/4 cup applesauce
• For the white flour I substituted whole wheat flour in equal measure

These muffins came out soooooooo delicious! They were moist, fluffy and full of flavor. The recipe recommend serving these piping hot, which I also recommend. However, they are also delicious at room temperature. If you prefer them hot, you can simply reheat them in a hot oven for 3-5 minutes.

Watch the video tutorial

Here’s the video I shared on the Dailey Kitchen YouTube channel where I describe in detail how to make this recipe oil-free vegan, as well as tips for measuring the flour and other ingredients.

Watch this video on YouTube

Here’s my recipe:

Vegan Blueberry Muffin Recipe (oil-free, whole grain)

Makes 6 vegan muffins

Ingredients:

• 1 1/2 cups whole wheat flour, sifted and then measured
• 1/2 cup sugar
• 1/2 teaspoon iodized salt
• 3 teaspoons aluminium-free baking powder
• 1 teaspoon ground chia seeds
• 1/2 cup plant milk, such as almond, cashew, oat, or other non-dairy beverage
• 1/4 cup applesauce
• 1/2 cup fresh or frozen blueberries, optional

Directions

1. Preheat oven to 400 degrees Fahrenheit and grease a muffin pan.
2. Assemble ingredients.
3. Sift flour once, then measure flour and sift together with sugar, salt and baking powder in a medium sized mixing bowl.
4. In a small bowl, combine plant milk, ground chia seeds and applesauce. Whisk well and let sit for 5 minutes to allow chia seeds to thicken.
5. Stir wet mixture into dry mixture. Stir with a fork or spoon to combine until all dry ingredients are moistened by wet ingredients. Avoid over mixing the batter.
6. Fill greased muffin cups 2/3 full with batter. Use an ice cream scooper if desired, this makes it a little easier to portion.
7. To make these Blueberry Muffins, place 4-6 fresh or frozen blueberries onto the muffins before baking. Sprinkle with a little extra sugar if desired.
8. Place into middle rack of preheated oven and bake for 20-22 minutes, or until starting to brown. These bake quickly to avoid going over the designated baking time.
9. Remove from oven and serve piping hot.

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