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.
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.
- 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.