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Mainly Vegan's Blueberry Muffins

Blueberry Muffins

Try this vegan zero cholesterol version of the classic blueberry muffin recipe.

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Servings
1 muffin
Calories Cholesterol Sat Fat Carbs
188 0mg 1g 22g
Recipe Footprint (for Recipe's Default # of Servings)
.34 Water saved (gallons) [animal consumption only]
1.2 Manure (pounds) not deposited into the environment
1.3 Grains / feed (pounds) not consumed by animals
3.0 Methane (gallons) not created by animals
36.5 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Course Breads and Muffins, Desserts
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients
  • 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)
Course Breads and Muffins, Desserts
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients
  • 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)
Servings
1 muffin
Calories Cholesterol Sat Fat Carbs
188 0mg 1g 22g
Recipe Footprint (for Recipe's Default # of Servings)
.34 Water saved (gallons) [animal consumption only]
1.2 Manure (pounds) not deposited into the environment
1.3 Grains / feed (pounds) not consumed by animals
3.0 Methane (gallons) not created by animals
36.5 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, combine the oil and milk with the egg replacer.
    In a large bowl, combine the oil and milk with the egg replacer.
  2. Add the remaining ingredients and stir until just moistened.
    Add the remaining ingredients and stir until just moistened.
  3. 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.
    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.
Recipe Notes

Cover and refrigerate for up to one week; freeze for up to six months.

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