nutritional information


  • Calories: 200
  • Protein: 3 g
  • Total Fat: 4 g
  • Carbohydrates: 38 g
  • Sodium: 270 mg
  • Fiber: 1 g
  • Sugar: 21 g

Vegan Blueberry Muffins

Vegan Blueberry Muffins


“I came up with this because I couldn’t find easy baked-goods recipes for vegans,” says Laurie Dolan, a California resident and a mother of two boys. “I saw in a PETA newsletter a while back that you could substitute applesauce and baking powder for eggs, so I started experimenting with basic cookie, cake, and muffin recipes. One of my favorite results was this blueberry muffin recipe.”  
  • ¼ cup soy margarine
  • ½ cup unsweetened applesauce
  • ½ tsp. salt
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 Tbs. baking powder
  • 1 tsp. vanilla extract
  • ½ cup soymilk
  • 2 cups fresh blueberries
  1. Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
  2. Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
  3. Bake 35 minutes, or until tops are firm. Cool slightly on rack.


June 2005

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I substitute the blueberries for raspberries, strawberries, blackberries, anything I've got. Later today I'll be using mulberries.

Shennae - 2014-10-20 06:23:33

Just made these. Even the meat-eating husband approves! Id add some cinnamon sugar on top, yumm

Jackie - 2014-07-08 16:38:16

I just made these muffins. These are better than regular, non vegan muffins. I will make again very soon.

Daniel - 2014-07-02 14:15:41

the most delicious cruelty free recipe,i make these muffins all the time.

jennifer - 2014-06-13 09:50:51

I just made these today and they are good! I don't like sugar so I used 1/4 cup of maple syrup instead. I usually use apple sauce, banana or flax meal for egg replacers. I've also used coconut oil in place of Earth Balance and it gives a great flavor. You can also add poppy seeds and lemon zest for an added flavor. Vegan for Life!

Sarah Burns Warman - 2014-05-26 16:20:59

The picture shows something on top with the blueberries. Are those nuts or soy beans? Perhaps this picture is not a product from the recipe.

cc - 2014-05-23 05:21:17

Also forgot to say previously, I wouldn't add salt to the recipe - there's plenty in the soy margarine.

Bj - 2014-05-22 15:22:43

interesting recipe. I haven't tried it, but have used applesauce before in muffins and also milled flax seed and water in place of eggs which works well. The only downside to me is way too much sugar. I use 1/4 cup of sugar for 12 muffins.

Bj - 2014-05-22 15:20:29

You could substitute coconut margarine (I think Earth Balance makes it) for the soy margarine and coconut milk for the soy milk if you can't have or don't like soy. Also, as others pointed out there are several other kinds of milks out there. Hemp, oat, almond and coconut are among the ones I've seen besides the usual soy. :)

Kelly H - 2014-05-21 16:58:22

am vegan as well: I would substitute the baking cups not paper use silicone, use sea salt, use natural sugar not granulated (processed white sugar) , use wheat flour not white, or if you are allergic to wheat grain flour - you can also grind your own, can use substitute eggs instead of 1 TB baking powder 1/2 tsp egg substitute, 1/2 tsp baking powder, 1 tsp real vanilla ext. the blueberries are far better when you grow your own sweeter.

skulls - 2014-05-21 16:31:46

For Cheryl's vissit

Becky - 2014-04-27 22:18:33

just mixed up the batter and have them in the oven. I added quite a bit of almond milk (i dont drink soy) yet the consistency was still VERY thick.Is it supposed to be?

Emma - 2013-09-17 13:32:38

Awesome, Awesome, Awesome. Used wheat four instead. Muffins came out super sweet and beautifully golden brown. Great vegan treat.

Becky - 2012-12-14 01:23:28