recipe: vegan blueberry and chocolate chip muffins

the only muffin recipe you'll ever need.

These homemade breakfast muffins are must-try, easy, fluffy, and packed with fresh blueberries and chocolate chips. These delicious blueberry muffins are incredibly soft and moist.

One of my favorite fruit and chocolate combinations is blueberry and chocolate. If you’ve never had chocolate-covered blueberries, you must!

My fiancé David goes nuts for these muffins! He begs me to make them every week. Since there are usually only two of us, this becomes our breakfast/snack for the week. They’re divine with a warm beverage. You can easily leave out the blueberries and use chocolate chips or vice versa!

This fantastic muffin recipe makes 12 big, soft, and fluffy chocolate chip blueberry muffins. They are so good that they'll spoil you for anything store-bought. The total time to bake them is just under an hour.

AQUAFABA— chickpea liquid! Before you throw away the liquid from your chickpea can, keep it! Aquafaba is used for many things. The purpose of the aquafaba in this recipe is to create a light, airy, fluffy muffin.

CREAM OF TARTAR— This is essential to create the high peaks in the aquafaba.

UNSWEETENED DAIRY-FREE YOGURT— Yogurt makes baked goods moist and tender! I have used vanilla-flavored yogurt in a pinch, and it makes the muffins a tad bit sweeter but not a significant change.

APPLESAUCE— This is a fat replacer. Instead of butter or oil, I used applesauce in this recipe to create a moist muffin.

SOY MILK— You can use dairy-free milk here, but I use soy milk for baking. It’s the closest to dairy milk and is more hearty than other dairy-free milk.

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INGREDIENTS:

• 3 tbsp aquafaba

• 1/2 tsp cream of tartar

• 360g all-purpose flour

• 195g organic cane sugar

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 245g unsweetened dairy-free yogurt (I use Foragers)

• 156g unsweetened applesauce

• 2/3 cup soy milk

• 215g blueberries

• 150g vegan chocolate chips

STEPS:

Preheat the oven to 425F. Line or grease a muffin tin.

Using a stand mixer with a whisk attachment (a hand mixer should work as well), whip aquafaba and cream of tartar on high until stiff peaks form, 5-10 minutes.

While that is going, in a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set to the side.

Whisk together yogurt, applesauce, and soy milk in a small bowl until smooth. Set to the side.

Make a well in the middle of the dry ingredients. Slowly pour in the wet mixture and fold until no dry flour remains.

Gently fold in the whipped aquafaba until no white streaks remain. Fold in the blueberries and chocolate chips, being careful not to overmix.

For large bakery-style muffins, fill the muffin cups to the top. Fill 3/4 to the top (you will have more than 12 muffins). Bake 20-22 minutes, rotating halfway through until golden on the top. Let the muffins cool for 20 minutes before transferring them to a wire rack or plate. Serve warm.

Once thoroughly cooled, store in an air-tight container for two days.

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