Vegan Blueberry Muffins recipe

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Ingredients

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup white sugar
2 tablespoons white sugar
½ cup unsweetened applesauce
½ cup vanilla soy yogurt
¼ cup vegetable oil
2 teaspoons vanilla sugar
1 teaspoon vanilla extract
1 ¾ cups fresh blueberries
2 tablespoons brown sugar

Nutrition Info

193.4 calories
carbohydrate: 34.2 g
cholesterol: : -
fat: 5.3 g
fiber: 1.2 g
protein: 2.9 g
saturatedFat: 0.8 g
servingSize: -
sodium: 253.2 mg
sugar: 16.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

  2. Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.

  3. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.

  4. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Recipe Yield

12 muffins

Recipe Note

These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.

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