Quick Vegan Blueberry Muffins Food
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
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 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
Make and share this Vegan Blueberry Muffins recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Line muffin cups with paper liners or spray with nonstick spray.
- Mix all ingredients together until moistened.
- Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
- Bake 35 minutes or until the tops are firm.
- Cool on a wire rack.
Nutrition Facts : Calories 199.6, Fat 2.3, SaturatedFat 0.5, Sodium 216.2, Carbohydrate 43.1, Fiber 1.6, Sugar 25.6, Protein 2.7
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