Vegan Blueberry Muffins

These juicy vegan blueberry muffins are made with applesauce, vanilla soy yogurt, and oil instead of butter and egg. They taste best fresh.

• Preparation Time: 15 mins
• Cooking Time: 18 mins
• Total Time: 33 mins
• Calories: 193 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step 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.

Step 3

Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.

Step 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.