VEGAN BLUEBERRY MUFFINS
Steps:
- Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
- In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
- Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
- Remove from heat and allow muffins to cool before removing from pan.
Nutrition Facts : Calories 160 kcal, Carbohydrate 36 g, Protein 3 g, Fat 8 g, Sodium 131 mg, Sugar 17 g, SaturatedFat 1 g, Fiber 2 g, ServingSize 1 serving
BEST VEGAN BLUEBERRY MUFFINS AND MY PROPOSAL STORY
Provided by Joanne Molinaro
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F
- Line muffin tin with muffin liners.
- Mix lemon juice together with plant milk.
- Sift together flour, baking powder, baking soda, salt, coriander, and lemon zest. In a separate bowl, using a hand mixer, cream together butter with sugar.
- Next add plant milk + lemon juice mixture and vanilla extract, as well as aquafaba.
- Add dry ingredients in 3rds and mix until well combined.
- Fold in blueberries with spatula so they don't burst. Batter will be pretty thick
- Using two spoons or an ice cream scooper, scoop batter into each liner so it's nearly completely full.
- Place in the oven for 12 minutes. Then lower the temperature to 350 degrees F for another 15 minutes or until toothpick comes out clean.
VEGAN BLUEBERRY MUFFINS
These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.
Provided by Christine
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 34.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 253.2 mg, Sugar 16.3 g
BEST VEGAN BLUEBERRY MUFFINS EVER!
Make and share this BEST Vegan Blueberry Muffins Ever! recipe from Food.com.
Provided by thatchefisonly13
Categories Breakfast
Time 40m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 400°F.
- Add all of the dry ingredients into a large bowl.
- Add the wet ingredients to the same bowl as the dry ingredients.
- In a separate bowl, mash the two bananas into a paste.
- After the bananas are thoroughly mashed, add to the bowl with the liquid and dry ingredients. Whisk until thoroughly mixed and the batter looks smooth.( In the beginning the batter will look like quite doughy but continue whisking and it should liquidize.)
- Add in the blueberries with your hands to make sure they're distrubeted evenly.
- Line a cupcake tin, and fill each liner about 2/3 of the way.
- Top with a few blueberries (this is optional. Because the batter is so thick, the blueberries on the top do not sink down and I think it looks pretty xD).
- Bake for 25 minutes and enjoy!:D.
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