Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegan Blueberry Muffins Recipe
    Lost? Site Map

    Vegan Blueberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    hannahactually's Note:

    These are delicious! From "The Garden of Vegan" by Tanya Barnard & Sarah Kramer.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6



    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      In a medium bowl, stir together soy milk and oat flakes.
    3. 3
      Set aside for 10 minutes.
    4. 4
      In a large bowl, stir together the flour, baking powder, baking soda, and salt.
    5. 5
      Stir in the applesauce, sweetener, oil, and oat mixture.
    6. 6
      Gently stir in the blueberries and spoon into lightly greased or oiled muffin tins.
    7. 7
      Bake for 20-25 minutes, or until inserted toothpick comes out clean.

    Ratings & Reviews:

    • on April 29, 2013


      These are wonderful! I am not a vegan and did make a change to the recipe as I used butter and regular sugar rather than oil and stevia. I doubled the recipe and got 26 regular size muffins. Thanks, I needed something without eggs and these were so good I would make them again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2011


      I used what we had: oatmilk and cinnamon applesauce. I added a bit more sugar: 3/4 cup brown sugar, and also added 1 tsp. vanilla. Everything else I followed true to this wonderful recipe. I am brand new to vegan baking and very grateful to have found this total keeper. Thank you hannahactually*
      Update: Oops, I forgot - I used 2 cups of blueberries!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2011


      Excellent muffin recipe!!! I just got finished baking them for the first time and they are wonderful. I am so excited to find a recipe that turned out great using the egg replacer.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Vegan Blueberry Muffins

    Serving Size: 1 (134 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 267.9
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 384.6 mg
    Total Carbohydrate 38.3 g
    Dietary Fiber 3.1 g
    Sugars 9.3 g
    Protein 5.4 g

    The following items or measurements are not included:

    artificial sweetener

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes