Vegan Blueberry Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 16 muffins
 
These vegan blueberry muffins are healthy, delicious, and moist! They are an easy and yummy addition to any breakfast or brunch.
Ingredients
  • 1½ cup soy milk + 1 Tbsp lemon juice
  • ⅓ cup neutral-flavored oil
  • ¼ cup applesauce
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ¼ cup wheat germ
  • ¾ cup granulated sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • ¼ tsp cinnamon (optional)
  • 1 cup blueberries (fresh or frozen)
Instructions
  1. Preheat oven to 400º F.
  2. Spray muffin tins with non-stick cooking spray (or line with baking papers). Set aside.
  3. Mix soy milk and lemon juice, and set aside to thicken. Add other wet ingredients, and set aside.
  4. Mix dry ingredients in a large bowl.
  5. Combine wet and dry ingredients, mixing gently until just incorporated and there are no large lumps.
  6. Fold in blueberries.
  7. Fill each muffin tin about ¾ of the way full. Fill any empty muffin tins with about ¼ cup water to keep them from burning.
  8. Bake at 400º for about 18 minutes, or until muffins are a light golden color and a toothpick inserted in the center comes out clean. Note that if you use frozen blueberries, the baking time will be slightly longer.
  9. Enjoy! :)
Recipe by Seasoned with Sunshine at https://seasonedwithsunshine.com/vegan-blueberry-muffins/