Blueberries, cinnamon infused cake, and “buttery” pecan streusel. Baked in a jumbo muffin pan so your subconscious doesn’t realize you just ate two muffins at once. These vegan blueberry muffins are worthy enough to be a cheeky breakfast or afternoon snack.
Have you ever been in this situation?: Its 7:30 am and you’ve just stumbled into your nearest coffee shop for your morning caffeine. After you order your tall soy latte you notice the oversized blueberry muffins winking at you from behind the bakery case window. Those bulging blueberries encased in that tender cake are singing to you with their sweet, sweet juices oozing onto their wrappers.
Just before you request that the barista (who is watching you make eyes at a blueberry muffin) warm that baby up with some butter, your subconscience kicks in and you remember you’re vegan. And you can bet your bum that those innocent looking breakfast cakes are laden with butter, milk and eggs.
But, what if you planned ahead the night before and baked up these jumbo blueberry pecan muffins? Then you could pop one in the microwave while you get ready, and by the time you get to the coffee shop you have a gorgeous warm muffin that all non-vegan muffins aspire to be. These babies are so good you won’t even notice the barista misspelled your name on your to-go cup!
Whats So Great About These Vegan Blueberry Muffins?
Making these muffins is super simple, and most of the ingredients are typically found in a dairy-free pantry. One unique ingredient is aquafaba. If you haven’t used it before its the brine that chickpeas come in when they are canned. For many recipes it mimics eggs or egg whites. However, not all baking recipes will favor swapping eggs for aquafaba. All you do is reserve the liquid when you’re draining the can and measure the liquid for use in recipes. If you find yourself not needing the leftover chickpeas then whip up your favorite hummus.
I also want to note the baking method used in this recipe. My first experience with it came from a cookbook I found in my school library. It was the Bouchon Bakery Cookbook. The pictures in this giant book were of amazing pastries, breads, and sweets. I would spend many study periods staring at this book and copying down recipes to try when I got home. Yes, I was a baking nerd, but the girl who gives out free cookies always has tons of friends.
The muffin recipes in this book included pictures of sky high domed muffins that looked drool-worthy. So I decided to use the same technique when I baked up these muffins. Its very fool-proof. All you do is place your muffins in a preheated 425 F oven for a while. Then crank it down to 375 F and continue to bake for roughly 25 minutes longer.
These vegan blueberry muffins combine two wonderful coffee shop delicacies, blueberries and pecan rolls. The base is a tender cinnamon cake loaded with fat blueberries that when baked explode like little blueberry fireworks. And! yes there is more, on top is buttery streusel packed with pecan nuts. Giving these muffins a crisp and nutty bite on top. You can easily switch out your nuts. Almonds or walnuts would be a wonderful combo, but I had tried the combo of blueberries and pecans and couldn’t quit shake the idea. You could even forgo the streusel and top these muffins with some coarse sugar for a more traditional coffee shop-style blueberry muffin. But of coarse 😉 that’s up to you.
- 240 ml soy milk
- 1 t apple cider vinegar
- 6 T aquafaba*
- 120 ml vegetable oil
- 200 g sugar
- 2 t vanilla extract
- 375 g flour
- 4 t baking powder
- ½ t salt
- 1 t cinnamon
- 175 g blueberries, fresh or frozen
- ½ c pecans
- ¼ c brown sugar
- ¼ T flour
- ½ t cinnamon
- 2 T vegan butter, melted
- You'll want to make the streusel first as its best to use while cold.
- Place your pecans into a food processor and pulse until grinded to a mealy crumb. Few chunky pieces may remain. Combine with sugar and flour. Pour in melted butter and work in until well mixed. Store in the refrigerator until ready for use.
- To prepare your muffin pan line the wells with papers and spray the surface of the pan with cooking spray to prevent muffin tops from sticking.
- For the muffins your first step is to make your non-dairy buttermilk. Combine the vinegar with the soy milk and allow to curdle for a few minutes.
- Meanwhile, whisk together the sugar and aquafaba for a good minute.
- Once your soy milk is ready, add the vanilla extract and vegetable oil, whisking until just combined. Pour this mixture into the sugar mixture and mix well.
- In a separate bowl mix together the flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet and mix until few lumps remain.
- While there is still some flour unmixed, fold in the blueberries. Scoop batter into wells and fill to the top of the liner. Top the muffins with about 3 tablespoons of streusel and slightly press into the muffin tops.
- Bake in a preheated 425 F oven for only 5 minutes. Then drop the oven down to 375 F while the muffins are still in the oven. Do not remove them. Let them bake at this temperature about 25 minutes longer. Use the toothpick test to determine doneness.