Description
These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.
Ingredients
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup white sugar
- 2 tablespoons white sugar
- ½ cup unsweetened applesauce
- ½ cup vanilla soy yogurt
- ¼ cup vegetable oil
- 2 teaspoons vanilla sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups fresh blueberries
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine flour
- baking powder
- baking soda
- and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar
- unsweetened applesauce
- yogurt
- oil
- vanilla sugar
- and vanilla extract in a second bowl. Fold into flour mixture using a spatula
- but do not over mix. Fold in blueberries.
- Spoon batter into the prepared muffin cups
- filling each 3/4 full. Sprinkle with brown sugar.
- Bake in the preheated oven until tops spring back when lightly pressed
- 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 38 mins
Servings: 12