Vegan Blueberry Muffins

Name: Vegan Blueberry Muffins recipe
Prep time: 15 min
Cook time: 18 min
Yield: 12 muffins
Cuisine: Global
Ingredients: 2 cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup white sugar; 2 tablespoons white sugar; ½ cup unsweetened applesauce; ½ cup vanilla soy yogurt; ¼ cup vegetable oil; 2 teaspoons vanilla sugar; 1 teaspoon vanilla extract; 1 ¾ cups fresh blueberries; 2 tablespoons brown sugar

by Esther Aguilar 1 year ago

5 (1)

18 minutes

193.4 kcal

34.2 g carbs

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Description

These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.

Ingredients

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup white sugar
2 tablespoons white sugar
½ cup unsweetened applesauce
½ cup vanilla soy yogurt
¼ cup vegetable oil
2 teaspoons vanilla sugar
1 teaspoon vanilla extract
1 ¾ cups fresh blueberries
2 tablespoons brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
3. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
4. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts

serving: 12 muffins

calories: 193.4 kcal

carbohydrates: 34.2 g

protein: 2.9 g

saturated fat: 0.8 g

sodium: 253.2 mg

fiber: 1.2 g

sugar: 16.3 g