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    You are in: Home / Low-cholesterol / Vegan Blueberry Muffins Recipe
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    Vegan Blueberry Muffins

    Vegan Blueberry Muffins. Photo by Emily Amarnick

    1/5 Photos of Vegan Blueberry Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Vino Girl's Note:

    From Vegetarian Times (June 2005)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Line muffin cups with paper liners or spray with nonstick spray.
    3. 3
      Mix all ingredients together until moistened.
    4. 4
      Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
    5. 5
      Bake 35 minutes or until the tops are firm.
    6. 6
      Cool on a wire rack.

    Ratings & Reviews:

    • on November 07, 2010

      55

      SO YUMMY. I did half and half of olive oil and vegan margarine instead of all 1/4 margarine. I would have liked it to rise more but the top came out crispy and the rest super moist. Mixing the frozen blueberries with the batter turned the batter blue, but other than that they look great. I topped it off with a crumb topping of 1/2 tbsp cinnamon, 1/2 cup whole wheat flour, 1/2 cup brown sugar, and 3 tbsp margarine before baking and that made it even tastier. Try it :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2010

      55

      these muffins are amazing!! i used rice milk instead of soy and fresh berries (which i coated in flour to prevent sinking, thanks to another reviewer here for that tip!) i also baked them for about 26 minutes, the texture was perfect and the tops were a lovely light brown. i think i am going to add a bit of lemon next time i make them to add a new flavor dimension. i will make these time and time again, thank you!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2011

      55

      These were great! I used whole wheat flour and fresh (backyard-picked) blueberries. I also decreased both the sugar and the blueberries a bit at the suggestion of other reviewers, added some cinnamon and ground flax to the batter, and topped them off with a sprinkle of brown sugar. Very tasty! I will definitely make these again.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (66)

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    Nutritional Facts for Vegan Blueberry Muffins

    Serving Size: 1 (102 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 199.6
     
    Calories from Fat 21
    10%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 216.2 mg
    9%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 1.5 g
    6%
    Sugars 25.6 g
    102%
    Protein 2.6 g
    5%

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