Vegan Blueberry Muffins

Name: Vegan Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 muffins
Ingredients: 1 cup all-purpose flour; 6 tablespoons sugar; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 4 tablespoons unsweetened applesauce; 1/2 cup vegan yogurt made with almond milk or oatmilk; 3 tablespoons canola oil; 1/2 cup fresh or frozen blueberries

Total Time Prep: 15 min. Bake: 20 min.

Yield 8 muffins

Test Kitchen Approved

These vegan blueberry muffins prove you don't need eggs or dairy to achieve that perfectly domed, bakery-style muffin with a tender crumb.

Ingredients

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
4 tablespoons unsweetened applesauce
1/2 cup vegan yogurt made with almond milk or oatmilk
3 tablespoons canola oil
1/2 cup fresh or frozen blueberries

Directions

In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the applesauce, yogurt and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill 8 greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 each: 161 calories, 6g fat (1g saturated fat), 1mg cholesterol, 139mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 2g protein.

These vegan blueberry muffins would be a filling addition to a healthy breakfast. Applesauce and vegan yogurt are the only two ingredients different from regular blueberry muffin recipes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Recipe Creator