Vegan Blueberry Muffins

READY IN: 50mins
Recipe by Vino Girl

From Vegetarian Times (June 2005)

Top Review by yogachica

SO YUMMY. I did half and half of olive oil and vegan margarine instead of all 1/4 margarine. I would have liked it to rise more but the top came out crispy and the rest super moist. Mixing the frozen blueberries with the batter turned the batter blue, but other than that they look great. I topped it off with a crumb topping of 1/2 tbsp cinnamon, 1/2 cup whole wheat flour, 1/2 cup brown sugar, and 3 tbsp margarine before baking and that made it even tastier. Try it :)

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Line muffin cups with paper liners or spray with nonstick spray.
  3. Mix all ingredients together until moistened.
  4. Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
  5. Bake 35 minutes or until the tops are firm.
  6. Cool on a wire rack.

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