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.
- 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.
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!
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 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!