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    You are at:Home»Dairy-Free Recipes»Bread»Vegan Blueberry Muffins for an Easier Monday Morning

    Vegan Blueberry Muffins for an Easier Monday Morning

    0
    By Alisa Fleming on April 21, 2019 Bread, Breakfast, Dairy-Free Recipes

    The recipe for these easy Vegan Blueberry Muffins originally came to us from our friends at Meat Out Monday (now Meatless Monday), and it is a keeper! It’s a simple, sweet formula with lots of potential for versatility. You could swap in other berries, dried cranberries, or chocolate chips for the blueberries. You could substitute whole wheat flour for up to half of the all-purpose flour. And you could adjust the sugar up or down, depending on your desired level of sweetness.

    This recipe was shared with us back in 2006, and we are giving it a big update today! Because a simple, delicious baked good seems like the perfect spring treat to ease back into the week after a big holiday.

    Vegan Blueberry Muffins Recipe for an Easier Monday Morning

    Special Diet Notes: Vegan Blueberry Muffins

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

    Vegan Blueberry Muffins
     
    Print
    Prep time
    15 mins
    Cook time
    35 mins
    Total time
    50 mins
     
    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
    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.
    3.5.3229

    Key Pantry Supplies: Vegan Blueberry Muffins


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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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