Vegan Blueberry Muffins (Dairy-Free Ritz Carlton Recipe)
User Reviews
5
Vegan Blueberry Muffins (Dairy-Free Ritz Carlton Recipe)
Description
Vegan Blueberry Muffins (Dairy-Free Ritz Carlton Recipe) rely on aquafaba whipped with powdered sugar and starch to form a foam that mimics whipped egg whites, adding structure and lift to the muffin batter. The wet ingredients combine vegan butter, plant-based milk, and apple cider vinegar to introduce moisture and activate the baking powder. Dry ingredients consist of all-purpose flour, baking powder, sugar, and salt. Blueberries, preferably fresh but frozen if necessary, are folded carefully to maintain their shape and distribute flavor. Additional sugar sprinkled on top adds a subtle crunch after baking.
The muffins bake for about 24-27 minutes at 350°F, developing a tender crumb with juicy pockets from the berries. The technique of whipping aquafaba contributes to the muffins' light texture despite the absence of conventional eggs or dairy. This method allows those following vegan or dairy-free diets to enjoy soft, flavorful muffins with visible fruit distribution.
Practical advice includes measuring flour by spooning and leveling to avoid dense muffins, gentle mixing to prevent toughness, using room temperature ingredients for better batter consistency, and tossing frozen blueberries with flour to prevent sinking and excess moisture release. Rotating the muffin tin midway through baking promotes even browning. These details help achieve a consistent and well-textured final muffin.
Ingredients
Vegan Egg Whites:
- ⅓ cup aquafaba
- ¼ cup powdered sugar
- 1 tablespoon tapioca starch or cornstarch
Wet Ingredients:
- ¾ cup vegan butter
- ¾ cup plant-based milk soy milk, oat milk, etc, unsweetened
- 1 teaspoon apple cider vinegar
Dry Ingredients
- 3½ cups all-purpose flour
- 4 teaspoons baking powder
- ½ cup sugar
- ¼ teaspoon salt
- 4 cups blueberries (fresh are preferred, but frozen work)
- ¼ cup sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In either a stand mixer with whip attachment, or a large bowl with a whisk, whip the aquafaba, powdered sugar, and tapioca starch (or cornstarch) until it forms soft foamy peaks, which resemble whipped egg whites.
- In a separate bowl, cream the room-temperature vegan butter and sugar until smooth. Slowly add the unsweetened plant-based milk and apple cider vinegar and continue mixing until well combined.
- Sift in the all-purpose flour, baking powder, and salt. Mix until no dry flour is visible. Be careful not to overmix to avoid a lumpy batter.
- Fold in the whipped aquafaba and blueberries gently, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup nearly to the top. Sprinkle the additional sugar over the top of the muffins.
- Bake in the preheated oven for 24-27 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for five minutes before transferring them to a wire rack to cool.
Notes
- Spoon and level flour when measuring to prevent dense muffins.
- Mix wet and dry ingredients gently to avoid developing tough gluten.
- Use room temperature vegan butter and plant milk for smoother batter.
- Toss frozen blueberries with flour before folding to keep them suspended and reduce juice bleeding.
- Rotate muffins halfway during baking for even color and doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14(14 large muffins, or 20 standard sized muffins)
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Sodium | 333mg | 14% |
| Potassium | 104mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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