Vegan blueberry muffins sound delicious.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- 1 cooking spray
- 2 cups fresh blueberries
- 2 cups all-purpose flour
- 1 cup lightly packed brown sugar
- ½ cup unsweetened applesauce
- ½ cup soy milk
- ¼ cup soy margarine
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- 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.
Reviews
Very good flavor and texture, but I will use less sugar next time.
These came out good. Like others I had to use one cup of almond milk instead of a half cup.
sweetness level of a scone
I had to use a cup of milk, and I used almond milk instead of soy milk.
I’m very happy with how these muffins turned out. One thing I would note was that they were a little sweeter than I preferred them to be. If you’re like me and don’t have a massive sweet tooth, I recommend adding a little less sugar/applesauce. Overall, very delicious!
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!
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.
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.
Delicious!!! Taste like normal cupcakes.
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!