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There’s nothing quite as effortless as popping a muffin in your purse for breakfast when you’re on the go, and these easy vegan blueberry muffins are the perfect solution. The recipe is from Sam Turnbull’s new book Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Sam is the girl behind the blog It Doesn’t Taste Like Chicken.

Fuss-free vegan cookbook

This is the perfect book for the new vegan. I wish it had been around when I started to make changes, but still craved my favorite comfort foods. In the beginning I was so hesitant to try to veganize things like pizza and burgers, because I knew it wouldn’t taste the same. It took me a long time to finally try it. I wish Sam’s book was around back then.

There's nothing quite as effortless as popping a muffin in your purse for breakfast when you're on the go, and these easy vegan blueberry muffins are the perfect solution. They are so good!

The recipes, as the title suggests, are fuss-free. In other words, they are easy and require few ingredients. Some of my favorite recipes from the book, besides these vegan blueberry muffins, are the vegan mozzarella, the mushroom wellington, and the lasagna. Every recipe has a picture, which is very helpful, and it has a very thorough introduction to what you need in a vegan pantry and everyday kitchen tools. I would have liked to see more vegan Mexican recipes, but I guess that’s more my thing.

There's nothing quite as effortless as popping a muffin in your purse for breakfast when you're on the go, and these easy vegan blueberry muffins are the perfect solution. They are so good!

What I really loved about the book was that it is unmistakably Sam’s. It’s bright and colorful, like I imagine she is, and you can tell she put a lot of hard work into it. She even made her own font!! I really recommend this book, especially if you’re just starting out. You won’t be disappointed.

The Recipe: Easy Vegan Blueberry Muffins

The recipe is pretty straightforward, but I did successfully make these substituting:

  • the sugar with 1/2 cup of maple syrup (for those that are sugar free),
  • the oil for apple sauce (for those that are fat-free)
  • I did 1/2 AP flour and 1/2 whole wheat flour
  • You can substitute the blueberries for raspberries or blackberries if you wish.

Enjoy!

There's nothing quite as effortless as popping a muffin in your purse for breakfast when you're on the go, and these easy vegan blueberry muffins are the perfect solution. They are so good!

There's nothing quite as effortless as popping a muffin in your purse for breakfast when you're on the go, and these easy vegan blueberry muffins are the perfect solution. They are so good!

Easy Vegan Blueberry Muffins

"Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.”
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 small muffins
Calories: 200kcal
Author: Sam Turnbull

Ingredients

Dry Ingredients

  • 1 ½ cups All-purpose flour
  • ¾ cup White sugar
  • 2 tsp. Baking powder
  • ½ tsp. Salt

Wet Ingredients

  • ¾ cup Non-dairy milk (such as soy or almond)
  • ½ cup light oil (such as canola or vegetable oil)
  • 1 tbsp. Fresh lemon juice
  • 2 tsp. Vanilla extract
  • 1 cup blueberries (fresh or frozen)

Instructions

  • Preheat your oven to 400°F. Lightly grease the cups of a muffin pan or fill it with liners.
  • In a large bowl, whisk together all of the dry ingredients. Set aside.
  • In a medium bowl, whisk together all of the wet ingredients except for the blueberries. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the blueberries and lightly fold them in, being careful not to overmix. It’s ok if there are lumps.
  • For large bakery-style muffins, fill 8–9 muffin cups right to the top with batter, then bake for 18–22 minutes until lightly golden on top, and a toothpick inserted in the center of a muffin comes
  • out clean. For small muffins, divide the batter evenly among the 12 muffin cups and bake for 15–20 minutes, until lightly golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan, then store them on a plate covered with a clean tea towel for 2 to 3 days. This will keep the muffins the best texture, but if you want them to last longer, store them in a large sealable bag in the fridge for up to a week.

Nutrition

Serving: 1muffin | Calories: 200kcal | Carbohydrates: 26g | Protein: 1g | Fat: 9g | Sodium: 101mg | Potassium: 109mg | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 1.7mg | Calcium: 57mg | Iron: 0.8mg
Nutrition Facts
Easy Vegan Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 200 Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 101mg4%
Potassium 109mg3%
Carbohydrates 26g9%
Sugar 13g14%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 1.7mg2%
Calcium 57mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

DisclosureI received a free copy of this book for reviewing purposes, but all opinions and thoughts are my own.

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

I have been a huge fan of Karen Page and Andrew Dornenburg since culinary school. A lot of the chefs at school would recommend that you read Becoming a Chef, and once they realized you were serious about making this your career they recommended Culinary Artistry. Once I started my career, every single chef I worked for had Culinary artistry in their library. Later I fell in love with the Flavor bible so I was so excited when the opportunity presented itself to review their new book Kitchen Creativity: Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs.

Kitchen Creativity review, my thoughts and opinions on Karen Page and Andrew Donenburg's new book on unlocking your creativity in the kitchen

Kitchen Creativity has managed to put into words the creative process and strategies that chefs use when taking a raw material and turning it into a creation that inspires, innovates, and transmits ideas, feelings, and memories. It contains the voices of over 1oo chefs sharing tidbits of their creative process from farm to plate, including vegan chefs Tal Ronnen and Isa Chandra Moskowitz. It is not a recipe book, instead this book wants to inspire you to access your own style and creativity, and to use it as a way to express who you are and share it with others through food.

Kitchen Creativity review, my thoughts and opinions on Karen Page and Andrew Donenburg's new book on unlocking your creativity in the kitchen

Easier said than done, if you ask me! So how do you become a creative cook? You do so in three stages: mastery, alchemy, and creativity. Mastery is the stage to develop a skill base or knowledge, and to imitate the masters. Alchemy is when you take new experience and knowledge and apply it to the classics. The final step, creativity, is all about connecting the old and new ideas, and combining them into something completely new.

Without a doubt, my favorite part of the book is part II: A World of Infinite Culinary Possibilities a.k.a The Lists (A-Z). In this section you will find comprehensive list of ideas for inspiration including flavor combinations by season, recent innovations in the culinary world, and best practices or techniques. Below you will find an excerpt of this section titled: Treating Plants Like Meat

Kitchen Creativity review, my thoughts and opinions on Karen Page and Andrew Donenburg's new book on unlocking your creativity in the kitchen

TREATING PLANTS LIKE MEAT

Brining

Bourguignon, e.g., beet, celery root

Burgers, e.g., portobellos, veggie

Carpaccio, e.g., beet, carrot, eggplant, king oyster mushroom, persimmon, root vegetables, winter squash, zucchini

Charring

Cheesesteaks, e.g., seitan (à la Philadelphia’s Blackbird Pizza’s version made with rosemary and garlic seared seitan, grilled onions and green peppers, and vegan whiz, served on an artisan hoagie roll)

Confit, e.g., bell pepper, carrots, garlic, mushrooms, onions, shallots, squash, tomatoes

Fondue, e.g., rutabaga (à la Rich Landau’s version at Philadelphia’s Vedge)

Dry-rubbing

Grilling

Marinating

Meatballs, e.g., legumes, mushrooms

Porterhouse, e.g., cabbage (à la Marc Forgione’s version at NYC’s American Cut)

Roasting, e.g., beets (à la John Fraser’s version at NYC’s Narcissa)

Searing

Shawarma, e.g., seitan (marinated in black pepper + chili powder + coriander + cumin + garlic + marjoram + olive oil + onion + oregano + rosemary + thyme) or trumpet mushroom (à la Rich Landau’s version at Philadelphia’s V Street)

Smoking, e.g., cabbage, carrots (think lox), cheese (e.g., Gouda, mozzarella), corn, eggplant, nuts, olives, potatoes, tempeh, tofu, tomatoes

Steaks, e.g., beet, cabbage, cauliflower, winter squash

Stewing

Tartare, e.g., beet, carrot

Torchon, e.g., mushroom (à la Eric Ziebold’s version at DC’s Kinship)

Wellington, e.g., carrot (à la John Fraser’s version at New York City’s Narcissa)

Wood-roasting, e.g., asparagus

Imagine: Chef Todd Gray of Equinox in Washington, D.C., started the Vegan Smackdown Challenge to create vegan versions of recipes from prominent chefs such as Jose Andres, Todd English, and Carla Hall. How would you go about creating a meatless, eggless, and dairy-free version of a classic dish?

Excerpted from Kitchen Creativity: Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs by Karen Page (Little, Brown, October 31, 2017).

I highly recommend this book for all serious cooks, chefs, and food bloggers. If there is a chef in your life they need this! If you are a food blogger this book will let you in on what goes on in the mind of a chef, which will help immensely with recipe creation; but most importantly, it will motivate you to make your best ideas a reality.

DisclosureI received a free copy of this book for reviewing purposes, but all opinions and thoughts are my own.