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Quick Vegan Blueberry Muffins

Rated as 5 out of 5 Stars

"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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45 m servings 187 cals
Original recipe yields 12 servings (12 muffins)


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  • Prep

  • Cook

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper cups.
  2. 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.
  3. 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

Per Serving: 187 calories; 4.4 g fat; 35.9 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 231 mg sodium. Full nutrition

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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 ...