Best Vegan Blueberry Muffins Ever Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
• Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
• Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat over to 400°F.
• Add all of the dry ingredients into a large bowl.
• Add the wet ingredients to the same bowl as the dry ingredients.
• In a separate bowl, mash the two bananas into a paste.
• After the bananas are thoroughly mashed, add to the bowl with the liquid and dry ingredients. Whisk until thoroughly mixed and the batter looks smooth.( In the beginning the batter will look like quite doughy but continue whisking and it should liquidize.)
• Add in the blueberries with your hands to make sure they're distrubeted evenly.
• Line a cupcake tin, and fill each liner about 2/3 of the way.
• Top with a few blueberries (this is optional. Because the batter is so thick, the blueberries on the top do not sink down and I think it looks pretty xD).
• Bake for 25 minutes and enjoy!:D.

Steps:

• Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in soy milk and oil.
• Gently fold in blueberries.
• Pour into paper cups in a muffin pan and bake at 400 degrees for 25-30 minutes.

Steps:

• 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.

Steps:

• Combine soy milk, water, dates, and flax seeds in a bowl.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.
• Combine the date mixture, applesauce, and vanilla extract in a blender. Blend until evenly mixed; pour into the bowl with the oat mixture. Stir until no dry spots remain. Fold in blueberries. Pour batter into a 12-cup muffin tin.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.