Vegan Blueberry Muffins

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!!!

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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.

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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 :)

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These were amazing!! The only thing I did differently was use a banana instead of applesauce, and they held together great. SUPER MOIST! I baked for 30 minutes, and they came to a very golden brown. Thank You for sharing!!!

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Super tasty & moist per the DH!!!! These were very easy to throw together and the variations are endless....lemon zest (from another reviewer), flavored applesauce, cinnamon, brown sugar crumb topping, nuts, dried blueberries, and more!! I used half whole wheat and they turned out great. Thank you for this lovely recipe!!

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I actually wanted to make apple cinnamon muffins. Out of all of the vegan muffin recipes this one makes the most sense in my opinion as far as measurements. I used 4 gala apples, omitted the blueberries, added two teaspoons of cinnamon, used coconut oil instead of margarine, used 1 1/2 cups of maple syrup instead of sugar, and used almond milk instead of soy. Oh I also found that 1 cup of almond milk was needed for the dry ingrediants to be wet enough.

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I just made these and am so pleased! I've recently been a restricted diet that is dairy free and low fat due to a health condition, and believe me it is so nice that I can actually eat something that tastes GOOD! I made a few changes: less than 2 cups of blueberries (not an exact measurement), added 1 tsp cinnamon, added 1 tbs whey protein powder (not necessarily dairy free...so I kind of cheated). My only problem I had was mixing my margarine in the batter, it was too cold I guess. I've never baked anything dairy free let alone vegan until now, so I'm new to this. I overfilled my muffins a bit so they aren't the prettiest things...but they sure are yummy! :)

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I was looking for an egg-less blueberry muffin recipe and found this one. I think it was pretty good, and I don't think anyone in my family could tell it was vegan. Thanks for posting!

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I made these for my daughter's preschool class and they were a huge hit! Based on reviews, I decreased the blueberries to 1 3/4 cup. I made them as mini-muffins and the recipe made 48 mini-muffins, which I baked for 28 minutes. Fantastic!

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These were really great! I made the crumble topping mentioned in a review and only used 1 cup of fresh Blueberries, added 1 tbsp each of ground Wheat Germ and ground Flax, and used half Whole Wheat Flour. They were sweet, fluffy, and delicious! As a new Vegan, these will now be on my "Make Each Week" list, so thank you for a recipe that will kill my sweet tooth while staying friendly to the earth!

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I cannot believe how good these are. I did them exactly the way the recipe says, except I used applesauce with cinnamon and put chocolate chips instead of blueberries. Excellent..I still can't believe there are vegan..

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I thought that they turned out good. The batter was quite purple, then turned blue when baking, and finally a grey color when done. There does seem to be something missing; maybe a bit of cinnamon?

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Really, really delicious! Like others have said, though, too many blueberries. I'll back the amount of berries down the next time I make this recipe.

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Oh my word, these were the most delicious muffins I've ever had. Used really nice big organic frozen blueberries, half white and half demerara sugar, and added a little baking soda. Taking all my willpower not to make them again, they were gone so fast :)

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I adjusted the recipe to six servings. I reduced the 1/2 cup of sugar it called for to 1/3 cup and still found it plenty sweet. I reduced the 1 cup of blueberries to 2/3 cup and would reduce it even more next time since there were a lot of blueberries. I used whole wheat flour and subbed olive oil for the margarine. I found these to be very yummy and I''ll def make them again.

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Delicious!! These were really moist and tasty. I did add 1 tsp of cinnamon to the recipe.

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I've tried quite a few vegan muffin recipes, and these held together a lot better than most. But I thought there were too many blueberries, they were more like mini blueberry pies than fluffy muffins.

Edit: I made these again with half as many blueberries, and we liked them much better. However, I still feel that they're missing something -- a bit more sugar, a hint of cinnamon... something. They've got a nice texture but aside from the blueberries they're a little bland for our tastes.

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great recipe, will be my go to for muffins of all kinds. i added 2 T ground flax seeds, used rice milk instead of soy milk, and used fresh berries. bake time was about 30 minutes. they came out perfect.

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These are seriously awesome!! I used EVOO instead of margarine, almond milk, pomegranate apple sauce and replaced the blueberries with raspberries (I had to work with what I had). These muffins will definitly be made again and again. Thank you!

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This was just great! I made a significant change to the recipe though - instead of frozen blueberries I used a one cup mixture of walnuts, dried blueberries, and dried apples. I also added a teaspoon of cinnamon. I used 1/2 cup of whole wheat flour, the rest white. And I had to add a little extra soymilk to get enough moisture to make the muffin batter not dry. But in the end these were just great, great muffins! I baked for 25 minutes and let sit for 10, as did another reviewer because I thought 35 sounded like a really long time for muffins. Thanks!!

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