How It All Vegan Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of How It All Vegan Blueberry Muffins calories by ingredient


Introduction

From the "How It All Vegan" cookbook From the "How It All Vegan" cookbook
Number of Servings: 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

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.