Blueberry Muffin Recipe − Vegan Blueberry Muffins

These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.

Ingredients

• 2 cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup white sugar
• 2 tablespoons white sugar
• ½ cup unsweetened applesauce
• ½ cup vanilla soy yogurt
• ¼ cup vegetable oil
• 2 teaspoons vanilla sugar
• 1 teaspoon vanilla extract
• 1 ¾ cups fresh blueberries
• 2 tablespoons brown sugar

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 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.
3. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
4. 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

• calories193.4
• carbohydrateContent34.2 g
• fatContent5.3 g
• fiberContent1.2 g
• proteinContent2.9 g
• saturatedFatContent0.8 g
• sodiumContent253.2 mg
• sugarContent16.3 g