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    You are in: Home / Recipes / Vegan Whole-Grain Blueberry Muffins Recipe
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    Vegan Whole-Grain Blueberry Muffins

    Vegan Whole-Grain Blueberry Muffins. Photo by magpie diner

    1/1 Photo of Vegan Whole-Grain Blueberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Veggie Girl NYC's Note:

    I'm on a quest to find good vegan baked-goods recipes, and my wonderful vegan friend has recently boosted that effort with this yummy muffin recipe! Fluffy soft and sweet, yet with a nice burst of that hearty "good-for-you" taste that whole-grains provide. Plus, they are totally dairy-free and egg-free. What could be better? (For a different taste/texture you can substitute 1 cup pumpkin for the blueberries.)

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees F. Grease 12 muffin cups.
    2. 2
      Sift together flours, sugar (if using), salt, and baking powder. Make the "egg" in a large glass measuring cup and add oil. Add enough soy milk to make 1 cup liquid. (If using a liquid sweetener and/or pumpkin add it to this mixture.).
    3. 3
      Add the liquid ingredients to the dry ingredients and mix well. Fold in blueberries.
    4. 4
      Spoon batter into prepared muffin cups, filling appx. 1/3 full.
    5. 5
      If using topping, mix topping ingredients together using your fingertips until mixture is the size of small peas. Sprinkle mixture on top of muffin batter in muffin cups.
    6. 6
      Bake at 400 degrees F. for 25 minutes until muffin tops are golden.

    Ratings & Reviews:

    • on April 15, 2010


      These worked out quite nicely. I found that there wasn't enough liquid to call it batter, it more resembled cookie dough - so I added about 1/4 more soy milk and that did the trick. I also had to sub another flour for the teff, just because it's hard to find here. It's a very tasty muffin and goes together very quickly. I wanted to have muffins on the larger size, so I made 9 instead of 12 - think they'd be quite small if you made 12. At 400 degrees I had a few that really browned on the bottom, an extra minute I think they would have been borderline burnt, so just something to watch depending on your oven. Very tasty muffin, we'll enjoy these. Thanks Veggie Girl! PAC Spring 2010.

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    • on July 14, 2013


      Excellent muffings - I would give it 5 stars, but felt that it needed a few changes. Like Magpie Diner, I added more soy milk and substituted other flour for the teff. Also, I used only about 1/3 cup sugar and skipped the topping. One other change was that I used more blueberries - probably 1 1/2 cups or so. We felt it was sweet enough this way. Also, using large muffin cups, I made just 6 muffins that I baked for 30 minutes.

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


    Nutritional Facts for Vegan Whole-Grain Blueberry Muffins

    Serving Size: 1 (37 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 105.5
    Calories from Fat 57
    Total Fat 6.3 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 161.7 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 1.2 g
    Sugars 1.2 g
    Protein 1.7 g

    The following items or measurements are not included:

    teff flour

    turbinado sugar

    Ener-G Egg Substitute

    turbinado sugar

    vegan margarine

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