Vegan Blueberry Muffins Recipe - Vegetarian Times

Vegan Blueberry Muffins

Using applesauce as an egg substitute in muffins is a wonderful way to bake if you're allergic to eggs, vegan or just out of eggs. These blueberry muffins are moist and delicious.
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.”  

  • 12Servings


  • 1/4 cup soy margarine
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp. salt
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 Tbs. baking powder
  • 1 tsp. vanilla extract
  • 1/2 cup soymilk
  • 2 cups fresh blueberries


1. Preheat oven to 350 F. 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.

Nutrition Information

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