This recipe for vegan lemon blueberry muffins is adapted from Zsu Dever‘s new cookbook with Vegan Heritage Press, Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water. (Toward the bottom of this post, right before the recipe, I’m giving away a free copy of the cookbook to one reader.)
For the uninitiated, aquafaba is the cooking liquid of legumes – that goo you used to strain out when opening a can of chickpeas. The proteins in it have binding and stabilizing properties that are pretty eerily similar to those of eggs. And in the final cooking product, be it savory or sweet, you really can’t taste beans. As such, aquafaba has become an incredibly popular new egg substitute and Aquafaba is an introduction to many of the different things you can do with it.
You may have seen aquafaba pop up on Yup, it’s Vegan before: I used it as a binder and tenderizer in my vegan snickerdoodles recipe; as the egg substitute that finally made my vegan cake batter blondies the perfect crispy-chewy texture; as the binder that held my Brussels sprout tater tots together; and as the ingredient that makes my roasted red pepper white bean hummus a dreamy light texture. See? Aquafaba can do a lot!