Very Simple Blueberry Muffins
photo by pinkdinokimi 
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
ingredients
- 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
directions
- 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.
Questions & Replies
- So I followed the recipe properly but the batter was SOOOOOOOOOOOO thick, I couldn’t even mix it. I added more milk slowly until it was able to mix and “pour”, was that a bad decion?? They’re cooking now. I did half chocolate chip and half frozen blue berries
- These blueberry muffins are wonderful, I do 1 1/2 the recipe and make 6 jumbo muffins. My question is; can I use the same recipe to make chocolate chip muffins, if so what temperature and time, to bake 6 jumbo muffins? Thanks.
- Has anyone used applesauce instead of the oil?
- What can I substitute to sugar as sweetener?
- What kind of oil should I use? :) I hope sunflower oil will be ok!
Reviews
- I make these sugar free as well by using Splenda and adding a little baking soda. I change up the fruit all the time, today I used peaches, adding a little cinnamon and some vanilla. :-)
- AWESOME!!!! I did use Unsweetened Almond milk instead of Soy milk and it turned out great. I also used fresh blueberries. I was very impressed! My husband even enjoyed these and wants me to make them again! Definitely will make again! ?
- I LOVE this recipe! The first time I made the blueberry muffins with 1 cup soy milk (the batter was a bit thick) and fresh blueberries. I also sprinkled cinnamon and sugar on the top before baking to add a sweet, crunchy top. The second time I used this recipe I used one cup soy milk again, and replaced the blueberries with chocolate chips! I also added a splash of vanilla extract. After finding this recipe, I'll be making muffins so much more!
- 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 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!
Tweaks
- These are good but a bit bland as is. I recommend adding a couple tsp of cinnamon and vanilla extract to the batter. I also sprinkle cinnamon sugar over the tops just before baking. You can also make this recipe in a cake pan to get blueberry bars.
- I make these in my vegan cafe - I do a blueberry version and also a chia seed and lemon one too. They’re a huge hit!
- I only tweaked the flour to make it gluten free
- I added half a cup of ground flax seed, more oil, and more milk! So yummy!
- Added chocolate chips, more milk & oil
RECIPE SUBMITTED BY
Nourished Homestead
Milwaukee, Wisconsin
Apostolic, Traditional Food Blogger, Urban Homesteader, Aspiring Farmer, Computer Nerd.
