Muffins Round 4: Vegan-Blueberry

I believe this is my first attempt to bake anything vegan. I was surprised at how moist these muffins tasted but if I ever make them again — which I hope I do because I now have opened bags of tapioca flour, xanthum gum and potato flour in my pantry as well as a gallon of rice milk in my fridge — I would cut the amount of brown sugar. These were just a touch too sweet. I’m not sure how cutting the brown sugar will affect the texture of the muffin, but I think there’s room for improvement in this recipe.

This recipe has been adapted from the Gluten-Free Goddess’ recipe for Brown Sugar Blueberry Muffins but uses a different recipe for the egg replacement.

Vegan-Blueberry Muffins
Yield = 12 to14

For the batter:
1¼ C. rice flour, white or brown
½ C. tapioca flour
½ C. buckwheat flour

1¼ C. light brown sugar

½ tsp. kosher salt

1 tsp. baking soda

2 tsp. baking powder 

½ tsp. xanthan gum

1 tsp. cinnamon

½ tsp. nutmeg

¼ tsp. allspice


½ C. organic applesauce

2 T. rice milk
½ C. canola oil

1½ tsp. vanilla extract

For the egg replacement:
1 T. tapioca flour
1 T. potato flour
¼ tsp. baking powder
1/8 tsp. xanthum gum
½ C. water
2 tsp. canola oil

1 heaping C. blueberries, fresh or frozen

1. Preheat the oven to 375ºF. Place liners in muffin tin.