Blueberry Muffins Recipe

blueberry Muffins
Istock/Thinkstock

Ingredients

  • 1 ½ cups unbleached flour
  •  ¾ cup evaporated cane juice
  • ½ teaspoon cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1/3 cup vegetable oil
  • 1/3 cup soy milk
  • 3 teaspoons egg replacer, whisked with 4 tablespoons warm water
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries

The cinnamon in these blueberry muffins complements the blueberries and adds a depth of flavor to an otherwise basic recipe. Spread some vegan butter on muffins fresh out of the oven — so delicious.

Directions

Preheat the oven to 350 degrees. Line 8–10 standard-size muffin cavities with paper liners.

In a large bowl, mix the fl our, cane juice, cinnamon, baking powder, and salt. Add the oil, soy milk, egg replacer, and vanilla extract and mix until well combined. Fold in the blueberries. The batter will be very thick.

Scoop ¼ cup of batter into each muffin liner. Bake for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Nutrition

Calories per serving:

190 calories

Dietary restrictions:

Sugar Conscious, Low Potassium, Kidney Friendly, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

10%

Servings:

8
  • Fat 77g 119%
  • Carbs 182g 61%
  • Saturated 5g 26%
  • Fiber 10g 39%
  • Trans 1g
  • Sugars 20g
  • Monounsaturated 54g
  • Polyunsaturated 14g
  • Protein 23g 46%
  • Sodium 1,946mg 81%
  • Calcium 950mg 95%
  • Magnesium 76mg 19%
  • Potassium 429mg 12%
  • Iron 11mg 60%
  • Zinc 2mg 11%
  • Phosphorus 1,176mg 168%
  • Vitamin A 5µg 1%
  • Vitamin C 14mg 24%
  • Thiamin (B1) 2mg 105%
  • Riboflavin (B2) 1mg 62%
  • Niacin (B3) 12mg 61%
  • Vitamin B6 0mg 11%
  • Folic Acid (B9) 367µg 92%
  • Vitamin E 17mg 87%
  • Vitamin K 32µg 40%
See detailed nutritional info Have a question about nutritional data? Let us know.
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