Vegan Blueberry Muffins
An easy vegan blueberry muffin recipe that does not use eggs or butter.
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“I came up with this because I couldn’t find easy baked-goods recipes for vegans,” says Laurie Dolan, a California resident and a mother of two boys. “I saw in a PETA newsletter a while back that you could substitute applesauce and baking powder for eggs, so I started experimenting with basic cookie, cake, and muffin recipes. One of my favorite results was this blueberry muffin recipe.”
Ingredients
- 1/4 cup soy margarine
- 1/2 cup unsweetened applesauce
- 1/2 tsp. salt
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 Tbs. baking powder
- 1 tsp. vanilla extract
- 1/2 cup soymilk
- 2 cups fresh blueberries
Preparation
- Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
- Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
- Bake 35 minutes, or until tops are firm. Cool slightly on rack.
Nutrition Information
- Serving Size SERVES 12
- Calories 200
- Carbohydrate Content 38 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 1 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 270 mg
- Sugar Content 21 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g