Ingredients45 m servings 205
- 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.
- 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.
Per Serving: 205 calories; 4.2 39.6 2.7 0 274 Full nutrition
ReviewsRead all reviews 4
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 ...