Blueberry muffin

Vegan Blueberry Muffin

I found this recipe for vegan blueberry muffins on Vegetarian Times, but I switched out the applesauce for flax seed and made a couple other small changes. They came out well; I really love the sugar crunch of the topping, but it is not necessary if you want a healthier muffin. This recipe makes 12 muffins.


  • 2 cups all-purpose flour
  • 1 cup Sugar in the Raw
  • 1/3 cup non-dairy milk (I used original Silk)
  • 1/4 cup Earth Balance vegan margarine
  • 1 tsp vanilla extract
  • 1 tbsp flax seed mixed with 1 tbsp water
  • 1 tbsp baking powder
  • 1 cup blueberries
  • 1 pinch salt
  • Optional: 2 tbsp confectioner’s sugar mixed with 2 tbsp sugar in the raw for topping

Preheat oven to 350 and line muffin pan with baking cups, or butter the pan with Earth Balance. Mix all ingredients except blueberries in large bowl. Carefully add blueberries and fold in so they don’t “bleed” all over your mixture. Add mix evenly to muffin cups and if you want, add sugar mixture on top. Heat 35 – 40 minutes, or until golden brown. Enjoy!

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