How It All Vegan Blueberry Muffins

Name: How It All Vegan Blueberry Muffins Recipe
Yield: 6
Ingredients: 2 C Flour (I used 1/2 white and 1/2 whole wheat); 1/2 tsp salt; 3 tsp baking powder; 1/2 C sugar; 1/4 C oil; 3/4 C sour soy milk (add 1 tsp vinegar to milk); 1 1/2 C fresh blueberries

Number of Servings: 6

Ingredients

2 C Flour (I used 1/2 white and 1/2 whole wheat)1/2 tsp salt3 tsp baking powder1/2 C sugar1/4 C oil3/4 C sour soy milk (add 1 tsp vinegar to milk)1 1/2 C fresh blueberries

Directions

Mix vinegar with soy milk. Stir together dry ingredients with a wire whisk. Add liquids and stir until just mixed. Fold in blueberries (more milk may be necessary). Scoop into lined muffin tin. (Pro tip - use an ice cream scoop for easy scooping). Bake at 350 degrees for 35 - 45 minutes for large or 18 - 24 minutes for regular sized muffins. Test with a toothpick. This recipe makes 6 large or 12 regular muffins. Nutritional information is based on 6 large muffins (as the original "How It All Vegan" recipe described).

Number of Servings: 6

Recipe submitted by SparkPeople user EVIL_MOM_LADY.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 319.0
Total Fat: 10.2 g
Cholesterol: 0.0 mg
Sodium: 454.9 mg
Total Carbs: 53.1 g
Dietary Fiber: 3.9 g
Protein: 5.9 g

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