Blueberry muffins that are quick and simple will satisfy even the most devout vegan! To boost the flavor, try adding a squeeze of lemon juice or a sprinkle of cinnamon.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups whole wheat flour
- 1 cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries
- ½ cup unsweetened applesauce
- ½ cup soy milk
- ¼ cup margarine
Instructions
- 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.
- You can use soy margarine, if desired.
- Rice or almond milk can be substituted for soy milk if they suit you better.
- A banana can be used in place of the applesauce as a binding ingredient.
- Fresh or frozen blueberries may be used in this recipe.
Reviews
These were a big hit! They were moist and tasty. I added just a splash more milk to get the right batter consistency.
My husband loved these. He said they remind him of scones because they had a crusty outer edge and moist in the center. I followed recipe as is and will make again.
These are good. They are dense and moist without being overly sticky. As suggested in the Cook’s notes, I used banana instead of applesauce. I used 1 small overripe banana, which was probably a little more than 1/4 cup. Also, I used oat milk in place of soy. I will make these again.