VEGAN BLUEBERRY MUFFINS
These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
- Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
- Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
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
BEST VEGAN BLUEBERRY MUFFINS EVER!
Make and share this BEST Vegan Blueberry Muffins Ever! recipe from Food.com.
Provided by thatchefisonly13
Categories Breakfast
Time 40m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 400°F.
- Add all of the dry ingredients into a large bowl.
- Add the wet ingredients to the same bowl as the dry ingredients.
- In a separate bowl, mash the two bananas into a paste.
- After the bananas are thoroughly mashed, add to the bowl with the liquid and dry ingredients. Whisk until thoroughly mixed and the batter looks smooth.( In the beginning the batter will look like quite doughy but continue whisking and it should liquidize.)
- Add in the blueberries with your hands to make sure they're distrubeted evenly.
- Line a cupcake tin, and fill each liner about 2/3 of the way.
- Top with a few blueberries (this is optional. Because the batter is so thick, the blueberries on the top do not sink down and I think it looks pretty xD).
- Bake for 25 minutes and enjoy!:D.
VERY SIMPLE BLUEBERRY MUFFINS
These vegan blueberry muffins are as easy as a box mix. I originally saw it published as a user submission at vegweb.
Provided by Nourished Homestead
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in soy milk and oil.
- Gently fold in blueberries.
- Pour into paper cups in a muffin pan and bake at 400 degrees for 25-30 minutes.
Nutrition Facts : Calories 153.4, Fat 5, SaturatedFat 0.7, Sodium 262.6, Carbohydrate 25.6, Fiber 0.9, Sugar 12.7, Protein 2.2
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
FLUFFY LOW-FAT VEGAN BLUEBERRY MUFFINS
Fluffy and wholesome vegan blueberry muffins made with oats, dates, applesauce and other low-fat ingredients you'll probably already find in your kitchen make a great baking project.
Provided by nutriciously
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Combine soy milk, water, dates, and flax seeds in a bowl.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.
- Combine the date mixture, applesauce, and vanilla extract in a blender. Blend until evenly mixed; pour into the bowl with the oat mixture. Stir until no dry spots remain. Fold in blueberries. Pour batter into a 12-cup muffin tin.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.
Nutrition Facts : Calories 109.9 calories, Carbohydrate 21.8 g, Fat 1.9 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 132.3 mg, Sugar 9.9 g
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