Vegan Blueberry Muffins
Prep time
Cook time
Total time
This basic recipe for egg-free, dairy-free blueberry muffins was originally shared with us by the people of Meat Out Monday (now Meatless Monday).
Author: Meat Out Mondays
Serves: 12 to 16 muffins
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup organic sugar
- ½ cup unsweetened applesauce
- ¼ cup dairy-free buttery sticks or margarine, softened (can sub oil, if needed)
- ½ cup unsweetened dairy-free milk beverage
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F.
- Grease or line muffin cups with paper liners. There's no need to grease if using a silicone muffin pan, but place it on a baking sheet to keep it level.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the sugar, applesauce, and margarine until relatively smooth. Add the milk beverage and vanilla and beat to combine.
- Add the flour mixture to the wet mixture and stir just until combined.
- Fold in the blueberries.
- Fill the muffin cups about ¾ full with the batter.
- Bake for 35 minutes or until the tops are firm.
- Let cool in the cups for a few minutes before removing them to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 2 days, or individually wrap and freeze them to enjoy later.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-vegan-blueberry-muffins