Blueberry Muffins Recipe


Nutrition

Cal/Serving: 189
Daily Value: 9%
Servings: 8

Sugar-Conscious, Vegan, Vegetarian, Dairy-Free
Fat10g15%
Saturated1g3%
Trans0g0%
Carbs23g8%
Fiber1g5%
Sugars2g0%
Protein3g5%
Sodium242mg10%
Calcium124mg12%
Magnesium7mg2%
Potassium48mg1%
Iron1mg7%
Zinc0mg1%
Vitamin A32IU1%
Vitamin C2mg3%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg7%
Niacin (B3)1mg7%
Vitamin B60mg1%
Folic Acid (B9)44µg11%
Vitamin D0µg0%
Vitamin E2mg11%
Vitamin K4µg5%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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blueberry Muffins
Penny de los Santos

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.

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

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.

Recipe Details

Adapted from "Sweet Vegan" by Emily Mainquist (Kyle Books: 2011)

Servings: 8

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