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, Vegetarian, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

10%

Servings:

8
  • Fat 10g 15%
  • Carbs 23g 8%
  • Saturated 1g 3%
  • Fiber 1g 5%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 7g
  • Polyunsaturated 2g
  • Protein 3g 6%
  • Sodium 243mg 10%
  • Calcium 119mg 12%
  • Magnesium 9mg 2%
  • Potassium 54mg 2%
  • Iron 1mg 7%
  • Zinc 0mg 1%
  • Phosphorus 147mg 21%
  • Vitamin A 1µg 0%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 0mg 1%
  • Folic Acid (B9) 46µg 11%
  • Vitamin E 2mg 11%
  • Vitamin K 4µg 5%
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