The Internet’s Most Popular Blueberry Muffins, Veganized, and Cheaper ($2.50 per recipe)

The Internet’s Most Popular Blueberry Muffins, Veganized, and Cheaper ($2.50 per recipe)

Sometimes I check Google Trends to see what searches are trending.

Lately people have been searching for “vegan blueberry muffins.” That made me inspired to do some baking of my own — but instead of finding a vegan recipe, I wanted to veganize a non-vegan one.

I decided to veganize the Internet’s most popular blueberry muffins: Quick and Easy Blueberry muffins by Inspired Taste. This recipe has 1100 reviews!! (Note: by “the Internet” I really mean Google search, but Google does dominate the Internet nowadays :) )

To veganize it, I threw the ingredients into foodshakeapp.com.

Cost Breakdown

The cost analysis is based off of prices on the Loblaws website, as of January 2023, and are localized to Toronto, Canada. I calculate the cost of the ingredients as if I bought a mix of house brand (in this case: No Name) products, and brand name products. All prices are in Canadian dollars.

Cost for the original recipe: $2.57.

Cost for the vegan recipe: $2.47.

10 cents in savings, yay!

Ingredient Costs

All Purpose Robin Hood Flour: 0.28/100g
Magic Brand Baking Powder: 1.44/100g
Lantic Granulated Sugar: 0.15/100g
Canola Oil: 1.05/100ml
Silk Almond Vanilla Unsweetened: 0.29/100ml
No Name Vanilla Extract: 1.80/100ml
Salt: 0.15/100g
Blueberries, from frozen: 1.5/100g
1 egg: 32 cents (to compare to the original recipe)

Ingredients

  • 1 ½ cups flour

  • 3/4 cup granulated sugar

  • 1/4 teaspoon salt

  • 2 teaspoons + 1 tablespoon baking powder (the 1 tbsp of baking powder replaces the egg)

  • 1/3 cup canola oil

  • 3 tablespoons of water (the water adds liquid that the egg would have added)

  • 1/3 cup to 1/2 cup non-dairy milk

  • 1/2 teaspoon vanilla extract

  • 1 cup frozen or fresh blueberries (if frozen, don’t thaw them).

Directions

  1. Pre-heat your oven to 400 degrees Farenheit. Line a standard sized muffin tray with 10 muffin cups. Fill the remaining cups with 2 tablespoons of water to help the muffins bake evenly.

  2. In a large bowl, mix together the flour, sugar, baking powder, and salt.

  3. Make a well in the middle of the bowl.

  4. Pour the oil, non-dairy milk, water, and vanilla into the well. Mix together and do not overmix.

  5. Fold in the blueberries.

  6. Divide the muffin atter into the 10 mufin cups.

  7. Bake for 20 minutes or until a toothpick inserted into the middle of the muffin comes out cleanly, with no batter sticking to it. Let the muffins cool, ideally on a cooling rack, and enjoy!

  8. As with most vegan baked goods, these muffins keep very well when frozen, and they will keep for about 3 days out of the fridge.

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