Quick and easy blueberry muffins that will please even the strictest vegan! Try adding lemon juice or a dash of cinnamon to step up the flavor!

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper cups.

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  • Mix flour, sugar, baking powder, and salt together in a bowl. Stir in blueberries, applesauce, soy milk, and margarine. Fill each muffin cup approximately 3/4 of the way with batter.

  • Bake in the preheated oven until tops are golden brown and firm, about 35 minutes.

Cook's Notes:

You can use soy margarine, if desired.

Rice or almond milk can be substituted for soy milk if they suit you better.

A banana can be used in place of the applesauce as a binding ingredient.

Fresh or frozen blueberries may be used in this recipe.

Nutrition Facts

187 calories; protein 3.3g; carbohydrates 35.9g; fat 4.4g; sodium 231.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/22/2018
These are good. They are dense and moist without being overly sticky. As suggested in the Cook's notes I used banana instead of applesauce. I used 1 small overripe banana which was probably a little more than 1/4 cup. Also I used oat milk in place of soy. I will make these again. Read More
(1)
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