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Vegan Blueberry Muffins with Applesauce

Rated as 4.67 out of 5 Stars

"Mmmmm... Vegan blueberry muffins..."
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45 m servings 205
Original recipe yields 12 servings (1 dozen muffins)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray.
  2. Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them 3/4-full.
  3. Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.

Nutrition Facts

Per Serving: 205 calories; 4.2 39.6 2.7 0 274 Full nutrition

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Read all reviews 4
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Excellent! I do not like to use frozen berries but they are out of season right now and tasteless. Not to mention they cost an arm and a leg. Honestly I expected these to be dense but they were ...

I liked this recipe a lot- it tasted a lot like normal muffins, the only real difference in the process being the vegan butter and soy milk. The consistency of the dough was a bit weird/stretchy...

Delicious! Followed all steps and ingredients except for substituting real butter for soy butter because I didn't have any. These are very moist, easy to make muffins. I will make them from now ...

Delicious!!! Taste like normal cupcakes.