Mmmmm... Vegan blueberry muffins...

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
12
Yield:
1 dozen 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 12 cups of a mini muffin tin with paper liners or spray with cooking spray.

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  • 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.

  • Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.

Nutrition Facts

205 calories; protein 2.7g; carbohydrates 39.6g; fat 4.2g; sodium 274mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
01/22/2018
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 far from it. They were not the fluffiest I've ever had but they were still light and fluffy. The only disappointment I had in this recipe was the frozen berries. I cannot wait to make this again in the Spring when blueberries are in season. 5 stars all the way! Read More
(3)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/22/2018
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 far from it. They were not the fluffiest I've ever had but they were still light and fluffy. The only disappointment I had in this recipe was the frozen berries. I cannot wait to make this again in the Spring when blueberries are in season. 5 stars all the way! Read More
(3)
Rating: 5 stars
03/05/2018
Delicious!!! Taste like normal cupcakes. Read More
Rating: 5 stars
09/29/2019
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 when spooning it out, but it was fine. Taste and texture-wise, 5 stars all the way! One thing I would say is that the recipe actually makes about 12 normal sized muffins, or if you make a double recipe like I did, 24. No need for a mini muffin tin. NOTE- I used Miyoko's Vegan Butter, a cashew-based butter substitute, and it worked wonderfully! If your butter isn't room temp, just pop it in the microwave for 20 seconds or so to make it easier to stir in. Read More
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Rating: 5 stars
06/14/2020
really good. made with whole wheat flour & didn't have any soy marg. so I did a little bit more milk. I would have maybe set the timer for a minute or two less. SO GOOD tho! Read More
Rating: 5 stars
02/04/2019
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 on. Read More
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