Delicious Vegan Blueberry Muffins
These scrumptious Vegan Blueberry Muffins are perfect for breakfast or as an on-the-go snack. Made with wholesome ingredients like applesauce and margarine, they're not only plant-based but also incredibly moist and fluffy. Using frozen blueberries adds a burst of flavor that elevates these muffins to a whole new level. Easy to prepare, they’re great for sharing with friends and family or simply enjoying yourself. Experience the delightful blend of sweet and fruity goodness with every bite - a treat everyone will love, vegan or not!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
margarine
1/4 cup (softened (soy or regular))
unsweetened applesauce
1/2 cup (none)
salt
1/2 teaspoon (none)
sugar
1 cup (none)
flour
2 cups (all-purpose, sifted)
baking powder
1 tablespoon (none)
vanilla extract
1 teaspoon (none)
soymilk
1/2 cup (unsweetened)
frozen blueberries
2 cups (none)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or spraying it lightly with nonstick cooking spray.
2
In a large mixing bowl, combine the margarine (softened), applesauce, sugar, and vanilla extract. Mix well until the ingredients are smooth and creamy.
3
In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
4
Gradually add the dry ingredients to the wet mixture, alternating with the soymilk. Stir until just moistened. Avoid overmixing to keep the muffins fluffy.
5
Fold in the frozen blueberries gently to distribute them without breaking them apart.
6
Scoop the batter evenly into the prepared muffin cups, filling each about 3/4 full for optimal rising.
7
Bake in the preheated oven for approximately 35 minutes, or until the muffin tops are firm to the touch and a toothpick inserted into the center comes out clean.
8
Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these blueberry muffins vegan?
Yes, these muffins are 100% vegan, utilizing plant-based ingredients like margarine, applesauce, and soymilk.
What temperature should the oven be set to?
You should preheat your oven to 350°F (175°C) before baking.
How many ingredients are in this recipe?
The recipe contains 9 ingredients: margarine, applesauce, salt, sugar, flour, baking powder, vanilla extract, soymilk, and frozen blueberries.
Can I use fresh blueberries instead of frozen?
Yes, while the recipe specifies frozen blueberries for a burst of flavor, fresh blueberries can also be used.
What serves as the egg replacer in this recipe?
Unsweetened applesauce is used as the binder and moisture source in place of eggs.
How long does it take to bake these muffins?
The muffins should bake for approximately 35 minutes.
How full should I fill the muffin cups?
Each muffin cup should be filled about 3/4 full to allow for optimal rising.
Can I use almond milk instead of soymilk?
Yes, you can substitute soymilk with almond milk or any other plant-based milk of your choice.
Do I need to thaw the frozen blueberries first?
No, you should fold the blueberries in while frozen to prevent them from breaking apart and bleeding too much color into the batter.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and a quick bread, making it perfect for beginners.
What type of flour is recommended?
The recipe calls for 2 cups of sifted all-purpose flour.
What is the purpose of the applesauce?
Applesauce keeps the muffins incredibly moist and fluffy while keeping the recipe plant-based.
How should I prepare the muffin tin?
Line the muffin tin with paper liners or spray it lightly with a nonstick cooking spray.
How do I test if the muffins are done?
The muffins are done when the tops are firm to the touch or a toothpick inserted into the center comes out clean.
How much vanilla extract is needed?
The recipe requires 1 teaspoon of vanilla extract.
What kind of margarine should I use?
You can use either soy-based or regular vegan margarine, provided it is softened.
Why is it important not to overmix the batter?
Avoiding overmixing ensures that the muffins remain fluffy rather than becoming dense and tough.
How much baking powder is used?
The recipe calls for 1 tablespoon of baking powder to help the muffins rise.
Are these muffins good for breakfast?
Yes, they are described as a perfect breakfast or an on-the-go snack.
How much sugar is in the recipe?
The recipe uses 1 cup of sugar.
What is the recommended cooling process?
Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Is there salt in these muffins?
Yes, 1/2 teaspoon of salt is included to balance the sweetness of the ingredients.
What is the texture of these muffins?
They are designed to be scrumptious, moist, and fluffy.
Should the soymilk be sweetened or unsweetened?
The recipe specifically recommends using 1/2 cup of unsweetened soymilk.
How do I incorporate the blueberries into the batter?
Fold them in gently at the end of the mixing process to distribute them evenly without crushing them.
Does the margarine need preparation?
Yes, the margarine should be softened before you begin mixing.
Is this a plant-based recipe?
Yes, it is tagged as plant-based and contains no animal products.
Can I share these with non-vegans?
Absolutely! The recipe notes that everyone will love them, whether they are vegan or not.
What happens if I fill the muffin cups to the brim?
Filling them too full may cause the batter to overflow; sticking to 3/4 full ensures the best rise and shape.
Can I use a different fruit?
While this recipe is for blueberry muffins, the base batter could theoretically work with other similar frozen fruits.