Vegan blueberry and white chocolate muffins

Contributed by

Jayne Pearson

The Story

A classic blueberry muffin without the eggs and dairy - quick, easy and delicious

We have grandchildren with severe allergies to eggs and dairy products (among others!), so I've had to learn to substitute other ingredients. Because the recipes are made only with easily-available plant products, they also happen to be perfect for anyone following a vegan diet.

Vegan blueberry and white chocolate muffins

Deliciously-decadent muffins, laced with juicy blueberries, with hits of white chocolate. Egg-free, dairy-free, vegan.
Servings 12
Prep Time 15 mins
Cook Time 25 mins


  • 200 g Self-raising flour
  • 100 g Oatmeal, or quick porridge oats
  • 150 g Demerara (or other light brown) sugar, plus a little extra
  • 2 tsp Cornflour (starch)
  • 180 ml Non-dairy milk
  • 1 tsp Vinegar - apple, rice or white wine
  • 2 tbs Aquafaba (the juice from canned chickpeas or beans)
  • 1 Splash vanilla extract
  • 200 g Fresh or frozen blueberries
  • 100 g Non-dairy white chocolate, cut into small chunks


  • Pre-heat the oven to 200C/190C fan, and line a 12-cup muffin pan with paper muffin liners.
  • In a large mixing bowl, combine the flour, oats, Demerara sugar and cornflour.
  • Measure the non-dairy milk in a jug, then stir in the vinegar.
  • Make a well in the dry ingredients and pour in the milk/vinegar mixture, along with the aquafaba and vanilla. Stir until just combined and there are no more floury lumps.
  • Stir in the blueberries and about three quarters of the chocolate (you will need to save 12 piece of the chocolate for the topping).
  • Divide the mixture between the muffin cups (a spring-action ice cream scoop is useful here), then top each muffin with a chunk of white chocolate and sprinkle with a little Demerara sugar.
  • Bake for approximately 25 minutes, checking after 20 minutes and turning the tin if one side is becoming browner than the other. The muffins should be a deep golden brown and feel just firm to the touch when pressed in the centre. Leave the muffins to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Course: Cake
Cuisine: British

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