VEGAN BLUEBERRY MUFFINS
Steps:
- Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
- In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
- Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
- Remove from heat and allow muffins to cool before removing from pan.
Nutrition Facts : Calories 160 kcal, Carbohydrate 36 g, Protein 3 g, Fat 8 g, Sodium 131 mg, Sugar 17 g, SaturatedFat 1 g, Fiber 2 g, ServingSize 1 serving
VEGAN BLUEBERRY MUFFINS
These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.
Provided by Christine
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- 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.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
- 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.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 34.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 253.2 mg, Sugar 16.3 g
QUICK VEGAN BLUEBERRY MUFFINS
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!
Provided by basktcase91
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper cups.
- 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.
- Bake in the preheated oven until tops are golden brown and firm, about 35 minutes.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 35.9 g, Fat 4.4 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 231.2 mg, Sugar 20.1 g
VEGAN BLUEBERRY MUFFINS
Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!
Provided by Julie | The Simple Veganista
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
- Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.
Nutrition Facts : Calories 157 calories, Sugar 14.6 g, Sodium 352.7 mg, Fat 2.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 1.9 g, Protein 2.7 g, Cholesterol 0 mg
VEGAN BLUEBERRY AND BANANA OATMEAL MUFFINS
Oatmeal muffins for a quick vegan snack!
Provided by Salvatore Tuozzola
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk almond milk, mashed banana, and vanilla extract together in a large mixing bowl until smooth. Add oats, brown sugar, cinnamon, baking powder, and sea salt; mix until well combined. Fold in blueberries. Fill the prepared muffin cups evenly with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 25.8 g, Fat 1.9 g, Fiber 3.2 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 143.5 mg, Sugar 9.6 g
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