Vegan Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 187.8
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 307.3 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.5 g

View full nutritional breakdown of Vegan Blueberry Muffins calories by ingredient
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This is a quick treat to make! These muffins are low fat and cholesterol free. Enjoy! This is a quick treat to make! These muffins are low fat and cholesterol free. Enjoy!
Number of Servings: 12


    1/4 cup Earth Balance Buttery Spread, softened
    1/2 cup unsweetened applesauce
    1/2 tsp. salt
    1 cup sugar
    1 cup organic oat flour
    1 cup organic unbleached white flour
    1 Tblsp. baking powder
    1 tsp. vanilla extract
    1/2 cup soy, rice or unsweetened vanilla almond milk
    2 cups fresh blueberries (or frozen, thawed)


The original recipe called for any margarine and 2 c. flour of any kind. I am trying to use healthier ingredients so I used part oat flour. As long as it is organic and unbleached, it really doesn't make a difference.


Preheat oven to 350* F. Line muffin cups with paper liners or spray with nonstick spray. Mix all ingredients together until moistened. Divide batter evenly among the muffin cups. (each should be filled 3/4 full). Bake 35 minutes or until tops are firm. Cool on wire rack.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user HOCKIMAMA.

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