Vegan Blueberry Muffins

"From Vegetarian Times (June 2005)"
 
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photo by Emily Amarnick photo by Emily Amarnick
photo by Emily Amarnick
photo by youngashley6 photo by youngashley6
photo by iLuv2cook 2 photo by iLuv2cook 2
photo by Lillian R. photo by Lillian R.
photo by Anna Raz photo by Anna Raz
Ready In:
50mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Preheat oven to 350°F.
  • Line muffin cups with paper liners or spray with nonstick spray.
  • Mix all ingredients together until moistened.
  • Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
  • Bake 35 minutes or until the tops are firm.
  • Cool on a wire rack.

Questions & Replies

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  1. Eric R.
    Do the blueberry have to be frozen or thawed when baking ?
     
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Reviews

  1. yogachica
    SO YUMMY. I did half and half of olive oil and vegan margarine instead of all 1/4 margarine. I would have liked it to rise more but the top came out crispy and the rest super moist. Mixing the frozen blueberries with the batter turned the batter blue, but other than that they look great. I topped it off with a crumb topping of 1/2 tbsp cinnamon, 1/2 cup whole wheat flour, 1/2 cup brown sugar, and 3 tbsp margarine before baking and that made it even tastier. Try it :)
     
  2. kimberlyisvegan
    these muffins are amazing!! i used rice milk instead of soy and fresh berries (which i coated in flour to prevent sinking, thanks to another reviewer here for that tip!) i also baked them for about 26 minutes, the texture was perfect and the tops were a lovely light brown. i think i am going to add a bit of lemon next time i make them to add a new flavor dimension. i will make these time and time again, thank you!!!
     
  3. peaceloverun
    These were great! I used whole wheat flour and fresh (backyard-picked) blueberries. I also decreased both the sugar and the blueberries a bit at the suggestion of other reviewers, added some cinnamon and ground flax to the batter, and topped them off with a sprinkle of brown sugar. Very tasty! I will definitely make these again.
     
  4. jenniferobot
    These were amazing!! The only thing I did differently was use a banana instead of applesauce, and they held together great. SUPER MOIST! I baked for 30 minutes, and they came to a very golden brown. Thank You for sharing!!!
     
  5. Mindelicious
    Super tasty & moist per the DH!!!! These were very easy to throw together and the variations are endless....lemon zest (from another reviewer), flavored applesauce, cinnamon, brown sugar crumb topping, nuts, dried blueberries, and more!! I used half whole wheat and they turned out great. Thank you for this lovely recipe!!
     
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Tweaks

  1. Emily Amarnick
    These muffins came out great! I used a banana in place of the apple sauce and used whole wheat flour instead of white, to make them even healthier. I've been eating them all week for breakfast with my coffee. I'm excited to try different berry and fruit combinations.
     
  2. GertieGirl
    Wonderful muffins! I made a couple changes: all olive oil rather than margarine, cut the sugar by 1/4 c, left out the vanilla, used vanilla coconut milk in place of soy, and added 1 Tbs of lemon juice with the zest of a lemon. Baked for 30 minutes. Thanks for a keeper recipe!
     
  3. adams.wifey
    LOVED this recipe. I also used a mashed banana instead of applesauce. mine needed only 30 minutes baking time. they were a hit at our playdate - and no one there was vegan :)<br/>these are really nice and moist.<br/>i didn't have vanilla extract and the flavor was fine without it. <br/><br/>i used whole wheat flour and i also added ground flaxseeds and chia seeds.
     
  4. VickysPlace
    I cannot believe how good these are. I did them exactly the way the recipe says, except I used applesauce with cinnamon and put chocolate chips instead of blueberries. Excellent..I still can't believe there are vegan..
     
  5. iloverabbits
    I adjusted the recipe to six servings. I reduced the 1/2 cup of sugar it called for to 1/3 cup and still found it plenty sweet. I reduced the 1 cup of blueberries to 2/3 cup and would reduce it even more next time since there were a lot of blueberries. I used whole wheat flour and subbed olive oil for the margarine. I found these to be very yummy and I''ll def make them again.
     

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