Best 4 Quick Vegan Blueberry Muffins Recipes
Indulge in a delightful culinary journey with our tantalizing Blueberry Muffins, a symphony of flavors that will awaken your senses and satisfy your cravings. These muffins are not just any ordinary treats; they are a delectable fusion of wholesome ingredients, bursting with the vibrant sweetness of blueberries, the rich aroma of vanilla, and a hint of zesty lemon. Each bite is a harmonious blend of textures, from the crispy outer crust to the soft, fluffy center studded with juicy blueberries. Whether you're a seasoned baker or just starting your culinary adventure, our step-by-step recipe guide will lead you to muffin-making success. Embrace the joy of baking and create a batch of these irresistible muffins to share with loved ones or savor all by yourself.
Let's cook with our recipes!
QUICK VEGAN BLUEBERRY MUFFINS
Quick and easy blueberry muffins that will please even the strictest vegan! Try adding lemon juice or a dash of cinnamon to step up the flavor!
Provided by basktcase91
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper cups.
- Mix flour, sugar, baking powder, and salt together in a bowl. Stir in blueberries, applesauce, soy milk, and margarine. Fill each muffin cup approximately 3/4 of the way with batter.
- Bake in the preheated oven until tops are golden brown and firm, about 35 minutes.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 35.9 g, Fat 4.4 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 231.2 mg, Sugar 20.1 g
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
VEGAN BLUEBERRY MUFFINS
Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!
Provided by Julie | The Simple Veganista
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
- Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.
Nutrition Facts : Calories 157 calories, Sugar 14.6 g, Sodium 352.7 mg, Fat 2.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 1.9 g, Protein 2.7 g, Cholesterol 0 mg
VERY SIMPLE BLUEBERRY MUFFINS
These vegan blueberry muffins are as easy as a box mix. I originally saw it published as a user submission at vegweb.
Provided by Nourished Homestead
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in soy milk and oil.
- Gently fold in blueberries.
- Pour into paper cups in a muffin pan and bake at 400 degrees for 25-30 minutes.
Nutrition Facts : Calories 153.4, Fat 5, SaturatedFat 0.7, Sodium 262.6, Carbohydrate 25.6, Fiber 0.9, Sugar 12.7, Protein 2.2
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries work just as well. If using frozen blueberries, thaw them before adding them to the batter.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Stir just until the ingredients are combined.
- Fill the muffin cups only 2/3 full: This will prevent the muffins from overflowing.
- Bake the muffins at a high temperature for a short time: This will help the muffins rise and create a golden brown crust.
- Let the muffins cool for a few minutes before serving: This will help them hold their shape.
Conclusion:
These vegan blueberry muffins are a delicious and healthy snack or breakfast option. They're easy to make and can be customized with your favorite add-ins. So next time you're craving a muffin, give this recipe a try!
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