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    Very Simple Blueberry Muffins

    Rate it! | Read 10 Reviews

    Very Simple Blueberry Muffins. Photo by vigilant20

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    Very Simple Blueberry Muffins

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    Ingredients:

    Servings:

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    Directions:

    Prep Time: 5 mins

    Total Time: 35 mins

    1. 1 Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in soy milk and oil.
    2. 2 Gently fold in blueberries.
    3. 3 Pour into paper cups in a muffin pan and bake at 400 degrees for 25-30 minutes.
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    Fat-Free, Sugar-Free & Cholesterol-Free Blueberry Muffins!. Recipe by Jen O.

    Ratings & Reviews:

    • on May 10, 2010

      This recipe is fabulous! So simple and quick to mix together. I love that it's vegan too, even though I eat everything, every once in a while I don't have eggs on hand, and it's much easier to measure oil than butter. Thanks!

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    • on April 24, 2010

      These muffins are great! They are light and airy, which actually surprised me. I replaced 1/2 c flour with whole wheat flour, used only 1/2 tsp salt, added about 2 Tbs of orange juice (to offset the bitterness of ww flour), and had to add a bit more milk to loosen the batter. I did use 1% milk, as we aren't avoiding dairy. The amount of blueberries is perfect! Thanks for sharing a great recipe!

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    • on April 24, 2010

      I liked this recipe! I just made these for a bake sale we are having. I was looking for a super soft blueberry muffin recipe like the cheap gas station variety. Of course those aren't good for us so and never vegan so I tried this recipe hoping for simialr results. Well the recipe WAS simple enough. I really love that about this recipe. But it wasn't that super-duper gas station variety texture. Not that I minded though! These are a little crispy on the outside and fluffy yet dense on the inside. Perfect right out of the oven. I followed the recipe exactly, except I cut the cooking time down to just 20. My oven seems pretty good about exact heats, but I always under cook just a bit then leave to cook about another 5min in the tin on the counter top before moving them to a cooling rack. Good thing I took them out early because they were already getting a little tough at the bottom. I recommend checking about 18-20 in to see if done.

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    • on April 18, 2010

      This was a really simple, but delicious recipe. I added two egg whites because I had them leftover and used regular milk. Topped them with sprinkled sugar.

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    • on July 19, 2009

      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!

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    • on May 19, 2009

      Simple recipe...delicious muffins! While making this, I noticed the dough was a little too thick for my liking so I just added about a tablespoon of water just to thin out the dough. I also used just a 1/2 teaspoon of salt and I added maybe another 1/4 cup of blueberries. I also used 1/4 cup of sugar and a 1/4 cup of Splenda. I also used a light vanila flavored soymilk. The muffins turned out great. I can't wait to make some more!

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    • on January 30, 2009

      A nice muffin, but too much salt for my taste.

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    • on January 17, 2009

      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!

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    • on June 28, 2008

      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!

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    • on May 04, 2008

      I made these as a lazy sunday afternoon recipe and they turned out great! I substituted the soymilk with 1% milk and they were scrumptous. I HIGHLY recommend these blueberry explosion muffins!

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

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    About This Recipe

    Very Simple Blueberry Muffins

    on January 12, 2008
    ID #278278

    These vegan blueberry muffins are as easy as a box mix. I originally saw it published as a user submission at vegweb.

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    Nutrition Facts

    Very Simple Blueberry Muffins

    Serving Size: 1 (64 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 153.1
     
    Calories from Fat 45
    29%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.6 g
    3%
    Monounsaturated Fat 1.3 g
    6%
    Polyunsaturated Fat 2.6 g
    13%
    Trans Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 263.2 mg
    10%
    Potassium 47.4 mg
    1%
    Magnesium 7.9 mg
    0%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 1.0 g
    4%
    Protein 2.3%
    4%
    Detailed Nutrition Values About Nutrition Info

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