Very Simple Vegan/Dairy Free Blueberry Muffins (double recipe)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 287.5
  • Total Fat: 9.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 562.2 mg
  • Total Carbs: 47.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.5 g

View full nutritional breakdown of Very Simple Vegan/Dairy Free Blueberry Muffins (double recipe) calories by ingredient


Introduction

Dairy free/Vegan blueberry muffin recipe. This is a double recipe to make and freeze the extra muffins. You can substitute any non dairy drink for the rice milk. Makes about 12 large muffins. Dairy free/Vegan blueberry muffin recipe. This is a double recipe to make and freeze the extra muffins. You can substitute any non dairy drink for the rice milk. Makes about 12 large muffins.
Number of Servings: 12

Ingredients

    3 cups Flour
    1 cup sugar
    2 teaspoons salt
    4 teaspoons baking powder
    1 1/2 sup Rice milk (or any milk alternative)
    1/2 cup of oil
    2 cups frozen blueberries

Tips

add 1 or 2 tablespoons rice milk to thin out if necessary.


Directions

Preheat oven to 400 degrees and spray muffin tin with non stick cooking spray. Combine flour, sugar, salt and baking powder together in a large mixing bowl. Add the rice milk and oil and stir to combine. Fold in the blueberries. Pour into the muffin tin and bake for 25-30 minutes.

Serving Size: Makes about 12 large muffins

Number of Servings: 12

Recipe submitted by SparkPeople user PAMOM29.