Low Fat Blueberry Muffins


I don’t own a whole lot of cookbooks (pssst… I own only 3 of them) and among them the book Joy of Vegan Cooking is my favorite. This book has helped me improve my baking skills and also let me venture and experiment with vegan cooking. I have tried many recipes from this book like Oatmeal raisin cookies, Cinnamon coffee cake, chocolate chip cookies and now this Blueberry Muffins; all with wonderful results.

 The recipe in the cookbook is originally for Lemon Blueberry muffins but in this recipe I skipped the lemon. I had tried the Lemon Blueberry muffins one time by following the recipe to a T and the next time experimented without the lemon flavor and made these Blueberry muffins. All I did was substitute lemon extract with vanilla and skipped the lemon zest. Even though I love lemon flavor in cakes and cookies, I did not like the lemon blueberry muffins but liked the one with vanilla better. It’s all personal taste and by all means try the one’s you like. 

Either way the muffins are soft, moist and because of this hard to believe that there were no eggs added in the recipe. Since there is no butter in this, it makes a wonderful low-fat snack. It is simple and a good one for beginners to try. Substitute blueberries with other berries or chopped fruit, chocolate chips or skip them altogether. Overall an awesome egg-free muffin and definitely a keeper recipe. 

Note: Please note that vinegar is used in this recipe as a substitute for egg.


Recipe Source: Adapted from Joy of Vegan Cooking                                                                                                            

Yields: 12 muffins 


  • 2 cups All Purpose Flour /Maida
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 3/4cup granulated sugar
  • 1 cup milk ( I used 2% milk)
  • 1/3 cup oil(I  used vegetable oil, canola should be fine)
  • 1 tsp vanilla extract (substitute with lemon if you prefer)
  • 1 Tbsp vinegar ( I used apple cider vinegar, white distilled should work as well) [this is used as a substitute for egg]
  • 1 cup blueberry ( I used frozen and thawed, fresh should work )



  • Pre-heat the oven to 400 F (200 C). Lightly grease a muffin tin.
  • Take a medium sized bowl and combine AP flour, baking soda and salt.
  • In another large bowl, mix the sugar, milk, oil, extract, and vinegar. Mix well.
  • Add the dry flour mixture to the wet ingredients slowly and stir until combined. (I ran this through my hand blender for a minute).
  • This mixture is not thick as compared to the cake batter. Now add in the berries and stir using rubber spatula.
  • Fill each of the muffin tins until about 2/3 full. Transfer to the oven.
  • Bake for 20 minutes until they are puffed up and lightly browned.
  • Remove from the oven and let it sit for 5 minutes.
  • Remove the muffins from the tins and cool on wire rack.
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  1. Raks says:

    I am thinking seriously of trying my hands on muffins,this looks and sounds perfect for me,soon will try out 🙂 Lovely clicks!

  2. Shoba Shrinivasan says:

    Wow.. the mufffins all looks so plump and cute…cant imagne they are all eggless!!! Love blueberries as they are so good for health. COmbined with such an awesome low fat recipe, i am sure it would make for a very health snack!!!


  3. Divya says:

    Just tried them today as a Superbowl special! I used Canola oil and distilled vinegar and dried blueberries as I didnt want get out of home. They came out superb! Thanks a lot for this easy eggless delight!

  4. redchillies says:

    Thanks for trying these Divya. Glad you liked them. We had some other muffins/cake at super bowl too:-)

  5. redchillies says:

    Pavithra, yes vinegar is a substitute for egg. I will add it in my post for reference. Thanks for pointing.

  6. redchillies says:

    Linda, frankly I would be hesitant to use applesauce or yogurt if trying this for the first time. I think without the oil, this might become a bit dry.

  7. Sindu says:

    Hi Supriya,

    Thank you for the great job!! Very much appriciated!!
    I am from Bangalore and now living in UK with my little boy and hubby.
    This is the first time I came across your site and all your recipes looks lovely.Haven’t tried any yet but sure to start experimenting on my family from today. Please kindly let me know if I can use Malt vineger insted of white one as I have only malt barley vineger handy.
    Thnak you and look forward to hear soon.
    Once again, Please keep the good work and spirit going.
    Good luck.

    Kind regards,

  8. redchillies says:

    Hi Sindu

    Thanks for the warm comments, I appreciate it. I have not used malt vinegar, but I am pretty sure you can use it. Try this recipe using half the quantity and see if it works for you. Do let me know how it turned.

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