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).
Serves: 12 to 16 muffins
  1. Preheat your oven to 350°F.
  2. 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.
  3. In a large bowl, whisk together the flour, baking powder, and salt.
  4. In a large mixing bowl, beat the sugar, applesauce, and margarine until relatively smooth. Add the milk beverage and vanilla and beat to combine.
  5. Add the flour mixture to the wet mixture and stir just until combined.
  6. Fold in the blueberries.
  7. Fill the muffin cups about ¾ full with the batter.
  8. Bake for 35 minutes or until the tops are firm.
  9. Let cool in the cups for a few minutes before removing them to a wire rack to cool completely.
  10. 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