Vegan Blueberry Muffins
Medium Greek

Vegan Blueberry Muffins

Total Time
45 min
21m prep · 24m cook
Servings
4 people
Rating
Difficulty
Medium
37 views

These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.

Ingredients

  • 2 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons salt
  • 0.5 cups white sugar
  • 2 tablespoons white sugar
  • 0.5 cups unsweetened applesauce
  • 0.5 cups vanilla soy yogurt
  • 0.25 cups vegetable oil
  • 2 teaspoons vanilla sugar
  • 1 teaspoon vanilla extract
  • 1.75 cups fresh blueberries
  • 2 tablespoons brown sugar

Instructions

  1. 1

    Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

  2. 2

    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.

  3. 3

    Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.

  4. 4

    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.

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Nutrition Facts

Per serving

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