Try this vegan zero cholesterol version of the classic blueberry muffin recipe.
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- 1/2 C vegetable oil
- 3/4 C soy milk
- 1 egg replacer
- 2 C flour (unbleached all purpose)
- 1/3 C granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 C blueberries (fresh)
In a large bowl, combine the oil and milk with the egg replacer.
Add the remaining ingredients and stir until just moistened.
Fill 12 medium muffin tins (bottoms greased) about 3/4 full with the batter; bake at 400 degrees for 20 minutes or until golden brown.
Cover and refrigerate for up to one week; freeze for up to six months.
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