Quick Vegan Blueberry Muffins

Quick and easy blueberry muffins that will please even the strictest vegan! Try adding lemon juice or a dash of cinnamon to step up the flavor!



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper cups.

Step: 2

Mix flour, sugar, baking powder, and salt together in a bowl. Stir in blueberries, applesauce, soy milk, and margarine. Fill each muffin cup approximately 3/4 of the way with batter.

Step: 3

Bake in the preheated oven until tops are golden brown and firm, about 35 minutes.


Per Serving: 187 calories; protein 3.3g; carbohydrates 35.9g; fat 4.4g; sodium 231.2mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.

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