For a richer flavor, consider using melted coconut oil instead of vegetable oil. If you don't have vanilla sugar, you can substitute with an additional teaspoon of vanilla extract. Gently tossing the blueberries in a tablespoon of flour before folding them into the batter can help prevent them from sinking to the bottom of the muffins. These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
Vegan Blueberry Muffins
-
PREP TIME15 mins
-
COOK TIME18 mins
-
TOTAL TIME38 mins
-
SERVING12 People
-
VIEWS9
Indulge in the simple pleasure of homemade Vegan Blueberry Muffins. Bursting with juicy blueberries and subtly sweet notes of vanilla, these muffins boast a tender crumb and a delightful moistness, making them the perfect treat for breakfast, brunch, or a midday snack.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate34 g
-
Fiber1 g
-
Protein3 g
-
Saturated Fat1 g
-
Sodium253 mg
-
Sugar16 g
-
Fat5 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line each cup with paper liners. (5 minutes)
02
Step
3 mins
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. (3 minutes)
03
Step
3 mins
In a separate bowl, whisk together 1/2 cup granulated sugar, plus 2 tablespoons, applesauce, soy yogurt, vegetable oil, vanilla sugar, and vanilla extract until smooth. (3 minutes)
04
Step
2 mins
Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix. The batter should be just combined. (2 minutes)
05
Step
2 mins
Gently fold in the fresh blueberries until evenly distributed throughout the batter. (2 minutes)
06
Step
5 mins
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. (5 minutes)
07
Step
1 mins
Sprinkle the tops of the muffins with brown sugar for a touch of caramelized sweetness. (1 minute)
08
Step
20 mins
Bake in the preheated oven for 18 to 22 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean. (20 minutes)
09
Step
5 mins
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Elijah Mueller
Jul 1, 2025My kids loved these! They didn't even realize they were vegan.
Haven Haag
Jun 29, 2025These are the best vegan muffins I've ever made! The applesauce and yogurt make them so moist.
Reba Mcdermott
Jun 20, 2025I added a handful of chopped walnuts for extra texture and they were a hit!
Garrison Willms
Jun 19, 2025The brown sugar on top adds a nice touch of sweetness. Will definitely make again!