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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 275.0
  • Total Fat: 10.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 379.8 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.5 g

View full nutritional breakdown of Vegan quick blueberry muffins calories by ingredient
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Vegan quick blueberry muffins

Submitted by: MARIVONNE

Introduction

Giving credit where credit is due: this is a modified recipe from VegWeb.com. The first time I made them I just had to add vanilla and found it strange that the original recipe didn't call for it, as I think it's a flavor element that shouldn't have gone missing. While understanding the chemistry and need for salt in baked goods, I've had way too many baked goodies come out way too salty for my liking, so I also automatically cut in half the amount of salt from the original. These are wonderful, super easy to make and even easier to consume. Giving credit where credit is due: this is a modified recipe from VegWeb.com. The first time I made them I just had to add vanilla and found it strange that the original recipe didn't call for it, as I think it's a flavor element that shouldn't have gone missing. While understanding the chemistry and need for salt in baked goods, I've had way too many baked goodies come out way too salty for my liking, so I also automatically cut in half the amount of salt from the original. These are wonderful, super easy to make and even easier to consume.
Number of Servings: 6

Ingredients

    1 1/2 c. unbleached all-purpose flour
    1/2 c. evaporated cane juice/vegan sugar
    2 tsp baking powder
    1/2 tsp salt
    3/4 c. almond milk
    1/4 c. canola oil
    1 tsp. vanilla
    1 c. frozen blueberries

Tips

I have made these with coconut milk and they come out fantastic, so that would be a great substitute, though soy would work just fine, too. Whisking your dry ingredients substitutes nicely for sifting. Set your timer for 5 min under the baking time and start checking for doneness at that time - all ovens vary. Frozen blueberries will start thawing immediately, so the more you fold, the more your batter will turn blue. So don't fold - just add them last, then fold with each scooping motion as you're filling your baking cups.


Directions

Preheat oven to 400F. Line muffin pan with baking cups.

Whisk all dry ingredients together: flour, sugar, baking powder and salt. Stir in milk, oil and vanilla and stir until just combined. Just before filling cups add frozen blueberries - do not thaw these ahead of time. Leave then on top. Fill baking cups about 2/3 - 3/4 of the way full with batter using an ice cream scoop. Scoop in a folding motion and you'll be mixing in a little of the blueberries in every scoop.

Bake for about 25 - 30 min, checking for doneness with a toothpick or a cake tester until either one of these comes out clean. Cool on a wire rack.

The original recipe says this makes 8 muffins. I've never been able to get more than 6 plus a little flat muffin out of the extra. This is one time when I enjoy a muffin top, so I fill my baking cups about 3/4 of the way.

Serving Size: 1 muffin






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