Quick Vegan Blueberry Muffins
These Quick Vegan Blueberry Muffins are tender and packed with juicy bursts of fruit, thanks to applesauce and soy milk that keep the crumb soft and moist. Whole wheat flour adds hearty flavor and a wholesome bite, while vanilla rounds out the bakery-style aroma. Ideal warm from the oven for breakfast, snacks, or sharing with friends.
- Prep10 mins
- Cook35 mins
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- 2
Combine flour, sugar, baking powder, and salt in a bowl. Stir in blueberries, applesauce, soy milk, and margarine. Fill each muffin cup about 3/4 full with batter.
- 3
Bake in the preheated oven until the tops are golden brown and firm, about 35 minutes.
- Calories 196.1 kcal Moderate
- Protein 3.7 g Low Source
- Carbs 39.41 g Moderate
- Total Fat 3.81 g Low Source
- Saturated Fat 0.79 g Low Source
- Trans Fat 0.49 g High
- Cholesterol 0.17 mg Low Source
- Sodium 12.71 mg Low Source
- Fiber 5.02 g Moderate
- Sugar 20.92 g High
- Added Sugar 0.0 g Low Source
- Calcium 29.76 mg Low Source
- Iron 0.68 mg Low Source
- Potassium 139.93 mg Low Source
- Vitamin A 55.75 mcg_rae Low Source
- Vitamin C 2.05 mg Low Source
- Vitamin D 0.13 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Soy 🌱
- Wheat 🌾
- Gluten