Vegan Blueberry Muffins
Description
These juicy vegan blueberry muffins are made with applesauce, vanilla soy yogurt, and oil instead of butter and egg. They taste best fresh.
Ingredients
•
2 cups all-purpose flour
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2 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup white sugar
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2 tablespoons white sugar
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1/2 cup unsweetened applesauce
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1/2 cup vanilla soy yogurt
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1/4 cup vegetable oil
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2 teaspoons vanilla sugar
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1 teaspoon vanilla extract
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1 3/4 cups fresh blueberries
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2 tablespoons brown sugar
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
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.
3
Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
4
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.