Prep 5 mins
Cook 30 mins
These vegan blueberry muffins are as easy as a box mix. I originally saw it published as a user submission at vegweb.
- 1 1⁄2 cups flour
- 1⁄2 cup sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3⁄4 cup soymilk
- 1⁄4 cup oil
- 1 cup frozen blueberries
- 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.
These are amazing with a little vanilla extract and sugar and cinnamon sprinkled on top before baking. I also use real milk instead of soy milk and self-rising flour. They turn out light and fluffy every time!
I loved these! I can't wait to make them again! I did thin the batter out a little with soy milk, just so I could pour it into my muffin pan easier and I used a little less salt, just shy of a teaspoon, since someone said they were a tad salty. They turned out exactly how I wanted though. I am very happy. They taste great and the amount of blueberries is amazing. I will be making these from now on! Thanks for the recipe!
I made these with my three year old. He is allergic to milk and eggs so we have a hard time finding treats for him. He loves them!