Vegan Blueberry Muffins (Dairy-Free Ritz Carlton Recipe)
Absurdly fluffy vegan blueberry muffins that replicate the OG Ritz Carlton style, absolutely machine-gunned with juicy blueberries in every bite. This easy-to-make recipe uses simple ingredients and whips up quickly for a delicious breakfast or snack.
Servings: 14 (14 large muffins, or 20 standard sized muffins)
Calories: 313kcal
Cost: $11
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 unsweetened plant-based milk soy milk, oat milk, etc
- 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
🧁 Measure Flour Like a Pro
Spoon flour into your measuring cup and level it with a knife. Avoid scooping directly from the bag to prevent dense muffins from too much packed flour.
🥄 Mix With The Touch of A Gentle Pony in the Mist
Mix wet and dry ingredients until just combined. Overmixing can lead to tough muffins due to excess gluten development.
🌡️ Room Temp Magic
Use room temperature ingredients, especially plant-based milk and vegan butter, for a smoother batter and better texture.
🔵 Prevent Dat Purp
Toss frozen blueberries in a little flour before adding to the batter. This stops them from sinking and releasing too much juice.
🔄 Even Baking
Rotate the muffin tin halfway through baking to ensure all muffins bake evenly, avoiding uneven oven hotspots.
Nutrition
Calories: 313kcal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 333mg | Potassium: 104mg | Fiber: 3g | Sugar: 21g | Vitamin A: 594IU | Vitamin C: 6mg | Calcium: 139mg | Iron: 2mg