Best 4 Vegan Blueberry Muffins With Applesauce Recipes
Indulge your taste buds with our delightful Vegan Blueberry Muffins with Applesauce, a symphony of flavors and textures that will tantalize your senses. These muffins are not only incredibly moist and fluffy but also packed with juicy blueberries that burst with sweetness in every bite. The secret ingredient, applesauce, adds a touch of natural sweetness and moisture, making these muffins irresistibly tender. Whether you're a vegan, have dietary restrictions, or simply seeking a healthier treat, these muffins are a guilt-free indulgence you won't be able to resist. Our collection of recipes includes variations to suit every preference: from classic blueberry muffins to muffins with a streusel topping, and even a gluten-free option for those with celiac disease or gluten sensitivity. Get ready to embark on a delightful baking journey, creating muffins that are not only delicious but also a testament to the versatility of plant-based ingredients.
Check out the recipes below so you can choose the best recipe for yourself!
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
VEGAN BLUEBERRY MUFFINS
These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
- Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
- Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
VEGAN BLUEBERRY MUFFINS
Make and share this Vegan Blueberry Muffins recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Line muffin cups with paper liners or spray with nonstick spray.
- Mix all ingredients together until moistened.
- Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
- Bake 35 minutes or until the tops are firm.
- Cool on a wire rack.
Nutrition Facts : Calories 199.6, Fat 2.3, SaturatedFat 0.5, Sodium 216.2, Carbohydrate 43.1, Fiber 1.6, Sugar 25.6, Protein 2.7
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are ideal for this recipe, but frozen blueberries work well too. If using frozen blueberries, thaw them before adding them to the batter.
- Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined.
- Line the muffin tin with paper liners: This will help the muffins to come out of the tin easily.
- Fill the muffin cups about 2/3 full: This will prevent the muffins from overflowing.
- Bake the muffins at 375 degrees Fahrenheit for about 20 minutes: Or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack: This will help to prevent them from breaking.
Conclusion:
These vegan blueberry muffins with applesauce are a delicious and healthy snack or breakfast option. They are easy to make and can be enjoyed by people of all ages. The muffins are also a good source of fiber, antioxidants, and vitamins. So next time you are looking for a healthy and satisfying snack, give these vegan blueberry muffins with applesauce a try!
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