Blueberry Muffins
Blueberry Muffins
Try this vegan zero cholesterol version of the classic blueberry muffin recipe.
  • CourseBreads and Muffins, Desserts
  • CuisineAmerican
  • DietVegan
# of Servings 12
Serving Size 1 muffin
Prep Time Cook Time
15minutes 20minutes
Blueberry Muffins
Blueberry Muffins
Try this vegan zero cholesterol version of the classic blueberry muffin recipe.
  • CourseBreads and Muffins, Desserts
  • CuisineAmerican
  • DietVegan
# of Servings 12
Serving Size 1 muffin
Prep Time Cook Time
15minutes 20minutes
Ingredients
  • 1/2C vegetable oil
  • 3/4C soy milk
  • 1 egg replacer
  • 2C flour (unbleached all purpose)
  • 1/3C granulated sugar
  • 1Tbsp baking powder
  • 1tsp salt
  • 1C blueberries(fresh)
Instructions
  1. In a large bowl, combine the oil and milk with the egg replacer.
  2. 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.
Recipe Notes

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

© Mainly Vegan LLC
Nutrition Facts
Blueberry Muffins
Amount Per Serving
Calories 188 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 0mg 0%
Sodium 334mg 14%
Potassium 23mg 1%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 7g
Protein 3g 6%
Vitamin A 1%
Vitamin C 1%
Calcium 8%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Footprint (for Recipe’s Default # of Servings)
.34 Water saved (gallons)
1.2 Manure not deposited (pounds)
1.3 Grains / feed not consumed (pounds)
3.0 Methane not created (gallons)
36.5 CO2 not released (pounds)
.004 Animal lives saved