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Vegan Blueberry Muffins

Vegan Blueberry Muffins

  • Yield: 12 muffins
  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
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  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Kosher salt
  • 2/3 cup Packed light brown sugar
  • 1/2 cup Plain soy milk yogurt
  • 1/3 cup Unsweetened almond milk
  • 1/3 cup Vegetable oil
  • 1/4 cup Unsweetened smooth applesauce
  • 1 tsp Vanilla extract
  • 2 cups Blueberries
  • 2 tbsp Turbinado sugar


  1. Preheat the oven to 350F.
  2. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
  3. Whisk the flour, baking powder and salt together.
  4. In a separate bowl, whisk together the brown sugar, yogurt, almond milk, oil, applesauce and vanilla.
  5. Gently fold the wet ingredients into the dry ingredients. Just before the batter comes together, fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Sprinkle the tops of the muffins evenly with the turbinado sugar.
  8. Bake until a tester inserted in the center comes out clean, 20-24 minutes.
  9. Let cool in the pan for a few minutes, then remove and cool completely on a rack.
  10. Store in an airtight container at room temperature for up to 3 days.


Recipe adapted from