Vegan Blueberry Muffins with Applesauce Recipe

Vegan Blueberry Muffins with Applesauce Recipe

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



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


  1. Preheat the oven to 350 degrees F. Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray.

  2. 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.

  3. Bake in the preheated oven until tops are firm for about 35 minutes. Cool slightly on a rack.

  4. Serve and enjoy.


  • 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
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!

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