Vegan Blueberry Muffins

Vegan Blueberry Muffins

by Esther Aguilar 1 year ago
5 (1)
18 minutes
193.4 kcal
34.2 g carbs
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. 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 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. 3. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
  4. 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