These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Vegan Blueberry Muffins
Total:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min
Yield:
12 muffins
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min
Yield:
12 muffins
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.

Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.

Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Vegan Spinach and Mushroom Lasagna

Recipe courtesy of Food Network Kitchen

Blueberry Pie

Recipe courtesy of Alex Guarnaschelli

Blueberry Muffins

Recipe courtesy of Sara Moulton

Blueberry Muffins

Recipe courtesy of Alton Brown

Blueberry Muffins

Recipe courtesy of Food Network Kitchen

Blueberry Muffins

Recipe courtesy of Ina Garten

Vegan Banana Muffins

Recipe courtesy of Food Network Kitchen

Orange Blueberry Muffin Tops

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword