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Vegan Blueberry Muffins

"These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day."
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38 m servings 193 cals
Original recipe yields 12 servings (12 muffins)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
  3. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
  4. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts

Per Serving: 193 calories; 5.3 g fat; 34.2 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 253 mg sodium. Full nutrition

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Read all reviews 1
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These are delish! I used vanilla almond yogurt as that's what I had on hand. I didn't have the vanilla sugar so I left it out. The batter was dry but these are so fluffy. Definitely making these...