Community Pick
Vegan Blueberry Muffins
photo by Emily Amarnick
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1⁄4 cup margarine (soy or regular)
- 1⁄2 cup unsweetened applesauce
- 1⁄2 teaspoon salt
- 1 cup sugar
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- 1⁄2 cup soymilk
- 2 cups frozen blueberries
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.
Reviews
-
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 :)
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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!!!
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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.
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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!!
see 59 more reviews
Tweaks
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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.
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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.
see 14 more tweaks
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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