Vegan Blueberry Muffins with Applesauce Recipe

Who said vegan treats can't be delicious? With this vegan blueberry muffins recipe, you'll redefine your perception of vegan baking. The muffins are moist, fluffy, and bursting with juicy blueberries. Applesauce is the secret ingredient here, acting as a binder and adding a subtle sweetness that complements the tart blueberries perfectly.

Photos of Vegan Blueberry Muffins with Applesauce Recipe

Most of the ingredients in this recipe, like blueberries, flour, and sugar, are pantry staples. However, there are a few items such as applesauce, soy milk, and soy margarine, which may not be commonly found in all homes. These can be easily located in the organic or vegan section of most supermarkets. Remember to opt for unsweetened applesauce to control the sweetness of your muffins.

Ingredients for Vegan Blueberry Muffins with Applesauce

Blueberries: These are the star of the show, adding a burst of sweetness and tartness.

Flour: The base of the muffins, giving them structure.

Brown sugar: Adds a deep, rich sweetness to the muffins.

Applesauce: A brilliant vegan substitute for eggs, it adds moisture and a subtle sweetness.

Soy milk: A dairy-free alternative that adds necessary liquid to the batter.

Soy margarine: Used in place of butter; it helps to create a tender crumb.

Baking powder: The leavening agent that helps the muffins rise.

Vanilla extract: Enhances the flavor of the muffins.

Salt: Balances out the sweet flavors.

One reader, Bunnie Vo says:

These vegan blueberry muffins with applesauce are a game-changer! The combination of blueberries and applesauce creates a moist and flavorful muffin. They are so easy to make and taste absolutely delicious. I love that they are vegan and still taste amazing. Perfect for a guilt-free treat!

Bunnie Vo

Techniques Required for Making Vegan Blueberry Muffins with Applesauce

How to preheat the oven: Preheat the oven to 350 degrees F before starting the baking process. This ensures that the oven is at the correct temperature for baking the muffins.

How to line the muffin tin: Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray to prevent the muffins from sticking to the pan during baking.

How to mix the batter: Combine the blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt in a bowl. Mix until all the ingredients are well combined and the batter is smooth.

How to spoon the batter into muffin cups: Use a spoon to fill the muffin cups with the batter, filling them about ¾ full. This helps ensure even distribution of the batter in each muffin cup.

How to bake the muffins: Place the filled muffin tin in the preheated oven and bake until the tops are firm, which should take approximately 35 minutes. Keep an eye on the muffins as baking times may vary.

How to cool the muffins: Once baked, allow the muffins to cool slightly on a wire rack before serving. This helps them set and become easier to handle.

How to serve: Serve the vegan blueberry muffins with applesauce and enjoy!

How To Make Vegan Blueberry Muffins with Applesauce

Enjoy egg-free vegan blueberry muffins made with unsweetened applesauce, fresh berries, soy milk, and soy margarine baked in just 35 minutes.

Preparation: 10 minutes

Cooking: 35 minutes

Total: 45 minutes

Serves:

Ingredients

1cooking spray
2cupsblueberries,fresh
2cupsall-purpose flour
1cupbrown sugar,lightly packed
½cupapplesauce,unsweetened
½cupsoy milk
¼cupsoy margarine
1tbspbaking powder
1tspvanilla extract
½tspsalt

Instructions

Preheat the oven to 350 degrees F. Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray.
Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them ¾-full.
Bake in the preheated oven until tops are firm for about 35 minutes. Cool slightly on a rack.
Serve and enjoy.

Nutrition

Calories: 181.53kcal
Fat: 4.41g
Saturated Fat: 0.94g
Trans Fat: 0.69g
Monounsaturated Fat: 1.94g
Polyunsaturated Fat: 1.28g
Carbohydrates: 33.32g
Fiber: 1.27g
Sugar: 15.75g
Protein: 2.70g
Cholesterol: 1.02mg
Sodium: 195.59mg
Calcium: 111.43mg
Potassium: 79.73mg
Iron: 1.28mg
Vitamin A: 5.52µg
Vitamin C: 4.55mg

Technique Tip for Perfect Vegan Blueberry Muffins

To ensure your vegan blueberry muffins are light and fluffy, avoid overmixing the batter. Overmixing can lead to the development of gluten, which can make the muffins tough. Mix just until the dry and wet ingredients are combined for the best texture.

Time-Saving Tips for Making Vegan Blueberry Muffins

Prep ahead: Measure and prepare all your ingredients before starting the recipe to streamline the cooking process.

Use frozen blueberries: Save time by using frozen blueberries instead of fresh ones, as they don't need to be washed and can be added directly to the batter.

Bake in batches: If you have multiple muffin tins, bake in batches to save time and utilize the oven space efficiently.

Invest in quality tools: Quality tools such as a good muffin tin and mixing bowls can make the baking process more efficient and enjoyable.

Clean as you go: Wash and put away utensils and bowls as you wait for the muffins to bake to minimize cleanup time later.

Follow the recipe: Following the recipe precisely can save time by preventing mistakes that may require starting over.

Substitute Ingredients For Vegan Blueberry Muffins with Applesauce Recipe

blueberries - Substitute with raspberries: Raspberries have a similar tartness and sweetness to blueberries, and they will work well in the muffins.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and extra fiber to the muffins, making them a healthier option.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and caramel-like flavor, and it is a lower glycemic alternative to brown sugar.
applesauce - Substitute with mashed bananas: Mashed bananas can provide moisture and natural sweetness, similar to applesauce, while adding a hint of banana flavor to the muffins.
soy milk - Substitute with almond milk: Almond milk has a slightly nutty flavor and creamy texture, which can complement the other ingredients in the muffins.
soy margarine - Substitute with coconut oil: Coconut oil can add a subtle tropical flavor and moisture to the muffins, similar to soy margarine.
baking powder - Substitute with baking soda: Baking soda can be used as a leavening agent and will help the muffins rise, especially when combined with an acidic ingredient like applesauce.
vanilla extract - Substitute with almond extract: Almond extract can add a delightful nutty flavor to the muffins, enhancing the overall taste.

How to Beautifully Present Vegan Blueberry Muffins

Elevate the plating: Arrange the muffins on a pristine white plate, ensuring they are evenly spaced and visually appealing.
Garnish with fresh blueberries: Place a few fresh blueberries on top of each muffin to add a pop of color and freshness.
Drizzle with a delicate blueberry reduction: Create a beautiful design on the plate with a drizzle of blueberry reduction to add a touch of elegance and flavor.
Add a dusting of powdered sugar: Lightly dust the plate with a fine sprinkle of powdered sugar for a touch of sweetness and visual appeal.
Serve with a dollop of vegan whipped cream: Place a small dollop of vegan whipped cream on the side of the plate for a creamy and luxurious element.

How To Store and Freeze Vegan Blueberry Muffins with Applesauce

Here are the storing and freezing guidelines for vegan blueberry muffins with applesauce:

Allow the muffins to cool completely on a wire rack before storing or freezing. This will prevent them from becoming soggy or sticky.
To store at room temperature, place the cooled muffins in an airtight container or resealable plastic bag. They will keep fresh for up to 3-4 days.
For longer storage, freeze the muffins. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. Label the container with the date and contents.
When ready to enjoy a frozen muffin, remove it from the freezer and let it thaw at room temperature for about an hour. Alternatively, you can microwave the muffin for 20-30 seconds to defrost it quickly.
If you prefer a warm muffin, you can reheat it in the microwave for an additional 10-15 seconds after thawing, or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Frozen blueberry muffins with applesauce will maintain their quality for up to 2-3 months in the freezer. After that, they may start to develop freezer burn or lose their texture and flavor.

How To Reheat Leftover Vegan Blueberry Muffins

To reheat leftover vegan blueberry muffins in the oven, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet lined with parchment paper and heat for 5-7 minutes, or until they are warmed through and slightly crispy on the outside. This method will help restore the muffins' original texture and flavor, making them taste almost as good as freshly baked ones.
For a quicker option, you can reheat the vegan blueberry muffins in the microwave. Place a muffin on a microwave-safe plate and heat it on high power for 15-20 seconds. If the muffin isn't warm enough, continue microwaving in 5-second intervals until it reaches your desired temperature. Keep in mind that microwaving may cause the muffins to become slightly soggy, so it's best to consume them immediately after reheating.
If you have an air fryer, you can use it to reheat your vegan blueberry muffins for a crispy exterior and a soft, warm interior. Preheat the air fryer to 350°F (175°C) and place the muffins in the basket, ensuring they are not touching each other. Heat for 2-3 minutes, or until the muffins are warmed through and slightly crispy on the outside. This method is an excellent choice for those who prefer a texture similar to freshly baked muffins.
For a unique twist, try slicing the leftover vegan blueberry muffins in half and toasting them in a toaster or under the broiler. This method will create a crispy, caramelized surface that pairs well with a dollop of vegan butter or a drizzle of maple syrup. Toast the muffin halves for 1-2 minutes, or until they reach your desired level of crispiness.

Random Fact about Vegan Blueberry Muffins with Applesauce

The blueberry muffins with applesauce recipe is a delicious and healthy vegan treat. Blueberries are packed with antioxidants and are known to improve brain function. They are also low in calories and high in nutrients. Applesauce is a great substitute for oil in baking, reducing the fat content while adding natural sweetness and moisture to the muffins. This recipe is a perfect way to enjoy a sweet treat while incorporating nutritious ingredients.

Is Making Vegan Blueberry Muffins with Applesauce Economical for Home Cooking?

The vegan blueberry muffins with applesauce recipe is highly cost-effective for a household. The ingredients, such as blueberries, applesauce, and soy milk, are affordable and readily available. The recipe yields delicious, moist muffins that can serve as a nutritious breakfast or snack. The approximate cost for a household of 4 people is around $10, making it a budget-friendly option. The overall verdict rating for this recipe is 9/10, considering its affordability, health benefits, and delightful taste.

Are Vegan Blueberry Muffins with Applesauce Healthy or Unhealthy?

The vegan blueberry muffins with applesauce recipe is a healthier alternative to traditional muffins, but it still has room for improvement. Here's a breakdown of the recipe's health aspects:

The use of applesauce as a substitute for oil or butter reduces the overall fat content and adds some natural sweetness and moisture to the muffins.
Blueberries are a nutrient-dense fruit, providing antioxidants, vitamin C, and dietary fiber.
The recipe uses all-purpose flour, which is refined and lacks the nutrients found in whole grain flours.
Brown sugar and applesauce contribute to the muffins' sugar content, which may be higher than desired for a healthy snack.
Soy milk and soy margarine are plant-based alternatives to dairy, making the recipe suitable for vegans. However, some individuals may have concerns about the potential health effects of soy-based products.

To make the recipe even healthier, consider the following suggestions:

Replace half or all of the all-purpose flour with whole wheat pastry flour, oat flour, or almond flour to increase the fiber and nutrient content
Reduce the brown sugar by 1/4 to 1/2 cup and add an extra 1/4 cup of applesauce to maintain moisture and sweetness
Experiment with using mashed bananas or pureed dates as a natural sweetener in place of some of the brown sugar
Add a tablespoon of ground flaxseed or chia seeds to boost the omega-3 content and provide a nutty flavor
Top the muffins with a sprinkle of chopped nuts, such as walnuts or almonds, for added protein and healthy fats

Editor's Thoughts on This Vegan Blueberry Muffin Recipe

This vegan blueberry muffin recipe is a delightful and wholesome treat. The combination of fresh blueberries, applesauce, and soy milk creates a moist and flavorful muffin. The use of soy margarine and soy milk ensures a dairy-free option without compromising on taste and texture. The addition of vanilla extract adds a lovely aroma, while the brown sugar provides a subtle sweetness. Overall, this recipe is a great choice for those seeking a delicious vegan baked good that everyone can enjoy.

Enhance Your Vegan Blueberry Muffins with Applesauce Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the sweet and tangy blueberry muffins.

Grilled Vegetable Skewers: Colorful and flavorful grilled vegetable skewers, a light and refreshing side to complement the blueberry muffins.

Coconut Rice: Fluffy coconut-infused rice, adding a tropical twist to the meal and balancing the sweetness of the blueberry muffins.

Cinnamon Roasted Carrots: Tender roasted carrots with a touch of cinnamon, providing a warm and earthy element to accompany the blueberry muffins.

Alternative Recipes Similar to Vegan Blueberry Muffins with Applesauce

Spicy Chickpea Curry: This flavorful and aromatic curry is packed with protein and spices, making it a hearty and satisfying meal. Serve it over steamed rice for a complete and delicious dinner.

Grilled Peach Salad with Balsamic Glaze: This refreshing and light salad combines the sweetness of grilled peaches with the tangy flavor of balsamic glaze. Topped with crunchy walnuts and creamy goat cheese, it's a perfect summer dish.

Butternut Squash Soup with Coconut Milk: Creamy and comforting, this butternut squash soup is made with rich coconut milk and warming spices. It's the perfect way to warm up on a chilly evening.

Suggested Appetizers and Main Courses to Serve with Vegan Blueberry Muffins

Appetizers:

Stuffed Mushrooms: Savory mushrooms filled with a flavorful mixture of herbs, breadcrumbs, and vegan cheese, baked to perfection.

Bruschetta: Toasted baguette slices topped with a zesty mixture of tomatoes, garlic, basil, and balsamic glaze for a burst of fresh flavors.

Main Courses:

Vegan Lasagna: Layered with savory marinara, creamy cashew ricotta, and a medley of roasted vegetables, this vegan lasagna is a hearty and satisfying main course that will impress even the most devout meat-eaters. The flavors meld together beautifully, creating a dish that is both comforting and nutritious.

Stuffed Bell Peppers: These stuffed bell peppers are filled with a flavorful mixture of quinoa, black beans, corn, and spices, then topped with melted vegan cheese. The vibrant colors and bold flavors make this dish a showstopper, perfect for a special dinner or a casual weeknight meal.

Why trust this Vegan Blueberry Muffins with Applesauce Recipe:

This recipe uses only the freshest blueberries and wholesome applesauce, ensuring a burst of natural flavors in every bite. The combination of soy milk and soy margarine provides a rich and creamy texture, while the vanilla extract adds a delightful aroma. With the perfect balance of brown sugar and all-purpose flour, these muffins are guaranteed to satisfy your sweet cravings. Plus, the use of baking powder ensures a light and fluffy texture. Trust in the quality of these ingredients for a delectable and wholesome treat.

Want to share your experience making these tasty vegan blueberry muffins or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum section!

FAQ:

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries in this recipe. Just make sure to thaw and drain them before adding them to the batter to prevent excess moisture.

Can I substitute the soy milk with another type of non-dairy milk?

Absolutely! You can use almond milk, oat milk, or any other non-dairy milk as a substitute for soy milk in this recipe.

Can I replace the soy margarine with coconut oil?

Yes, you can substitute soy margarine with coconut oil in equal amounts. Just make sure the coconut oil is in its solid form, similar to the consistency of margarine.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour as a substitute for all-purpose flour. Keep in mind that the texture and flavor may be slightly different, but it will still work well.

Can I store these muffins and reheat them later?

Yes, you can store these muffins in an airtight container at room temperature for up to 3 days. To reheat, simply warm them in the microwave for a few seconds or in a toaster oven until they are heated through.