Name: Vegan Blueberry Muffins
Total time: 1 h 15 min
Ingredients: 2⅔ cups (13⅓ ounces/378 grams) all-purpose flour; 1 cup (7 ounces/198 grams) organic granulated sugar; 1 tablespoon baking powder; ½ teaspoon baking soda; ¾ teaspoon salt; 5 ounces (142 grams/1 cup) blueberries; 1 cup plain almond milk yogurt; ⅔ cup unsweetened oat milk; 7 tablespoons vegetable oil; 3 tablespoons aquafaba; ½ teaspoon cream of tartar; 2 tablespoons turbinado sugar

Why This Recipe Works

For a light vegan muffin with a tender, delicate crumb, we turned to a simple combination of almond yogurt, oat milk, and vegetable oil to replace the dairy-based ingredients in our classic recipe. These swaps were easy; replacing the eggs in our recipe was not. Eggs provide muffins with the lift and structure to support an open crumb, and most of the common substitutes we tried left us with heavy, tight-crumbed muffins. After making and tasting more than 100 batches, we learned that aquafaba, the liquid found in canned chickpeas, whipped to stiff peaks like egg whites and folded into the muffin batter, acted as the perfect stand-in for eggs in our muffin. The whipped aquafaba can trap tiny air bubbles, translating to a fluffy crumb identical to that of our classic muffin. A sprinkling of turbinado sugar over the tops sealed the deal, creating golden brown, crisp, and shimmering muffin tops.

Before You Begin

You can substitute frozen (unthawed) blueberries for fresh in this recipe.

Instructions

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Thoroughly grease 12-cup muffin tin.

Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Add blueberries and gently toss to combine. Whisk almond milk yogurt, oat milk, and oil in second bowl until smooth; set aside.

Using stand mixer fitted with whisk, whip aquafaba and cream of tartar on high speed until stiff foam that clings to whisk forms, 3 to 9 minutes. Using rubber spatula, fold yogurt mixture into flour mixture until no dry flour remains; do not overmix (batter will be thick). Stir one-third of whipped aquafaba into batter to lighten, then add remaining aquafaba and gently fold batter with rubber spatula until no white streaks remain.

Divide batter evenly among prepared muffin cups. Sprinkle turbinado sugar over top. Bake until golden and toothpick inserted in center comes out clean, 18 to 22 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin for 20 minutes, then transfer to wire rack and let cool for at least 10 minutes. Serve warm or at room temperature.