Vegan Eggless Coconut Blueberry Muffins

These quick and easy coconut blueberry chip muffins are perfect for satisfying your sweet tooth. Mildly sweet with flavor of blueberries, these muffins are very soft and moist. I have used fresh blueberries with coconut milk and a few chocolate chips, but you can use other berries or flavors of choice. You can even use almond milk, soy milk, regular milk or even water. You can replace sugar with maple syrup or coconut sugar. There are many ways to play around with this basic recipe, they will turn out perfect.

Yield: 10-12 pcs
Prep Time: 15 minutes
Cook Time: 25-30 minutes

Dry Ingredients
  • 1 and 1/2 cups of all purpose flour / Maida  ( or whole wheat flour )
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup powdered sugar ( These are mildly sweet, you can increase the quantity for sweeter taste)
  • Pinch of salt  
Wet Ingredients
  • 1/2 cup oil
  • 2 tsp vanilla extract
  • 1 cup coconut milk ( You can use any other milk )
  • 1 tbsp vinegar ( or apple cider vinegar )

  • Blueberries
  • Chocolate chips


1. Do not overmix the batter
2. Once the batter is prepared work quickly and get them in the oven.


  1.  In a bowl sieve together flour, baking powder, baking soda, and salt.

2. Take 1 cup room temperature milk, and add 1 tbsp vinegar to it. Mix well and keep it aside for 5 minutes.

3. In another bowl, whisk together sugar and oil till creamy.

4. Gradually ( taking small amounts at a time ) add the dry ingredients into the sugar and oil mixture and mix together.

5. To this, add the prepared milk along with vanilla essence. Whisk together to make a lump free batter. Do not overmix.

6.  Add the prepared batter into desired moulds. Top them with flavorings or fruits of choice. I have used chocolate chips and blueberries.

7. Bake in a preheated 350 F / 180 C oven for 25-30 minutes or till the toothpick comes out clear.



Unknown said...

Yet another delicious recipie...!!👍

Neha said...