Eat Skinny Be Skinny: Vegan Blueberry Muffins

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Is there anything more delicious than a handful of plump, juicy blueberries?

After a day of eating nothing but dry toast and Campbell’s chicken noodle soup, these bright, juicy berries were a welcome addition to my diet. Each tangy little berry made me feel a little more alive, a little healthier and a whole lot more satisfied. I would have eaten the entire carton had it not been for their intended purpose, vegan whole wheat muffins. Which, let me add, were equally delicious.

I am so happy to report that I have regained the ability to smell the wonders of the world and taste all the delicious foods I’ve been forced to just stare at with weepy, tear filled eyes. This morning, I bit into one of these  moist, soft and perfectly tangy muffins and rejoiced! This audible rejoicing caused my husband to run upstairs from his home office to ensure I was alive and sane. Alive, yes. Sane? The jury’s still out. Regardless, I can taste food again!

And not just any food, I can taste this delicious muffin. Blueberry muffins are a favorite of mine. I could eat them everyday if allowed, and my weight would certainly reflect that. Knowing, full well, I would consume more than one of these aromatic wonders, I made them super healthy by omitting all the dairy and using whole wheat flour.

Even though these are my absolute fave, I still enjoyed one and that was all I needed. I think I’m really getting a hold of this portion control thing. Which is awesome because I have two pairs of sassy 7 jeans and R&R jeans I am just DYING to fit into again.

Recipe adapted from Pot & Kettle.

Vegan Blueberry Muffins

Yields: 12 muffins
Prep time: 10 minutes
Cook time: 22 minutes

What You’ll Need:

  • 1 1/2 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup white sugar
  • 1 cup rice milk (or soy)
  • 3 tablespoons applesauce
  • 1 lemon, zested
  • 1 cup fresh blueberries

How to Make Them: 

  1. Preheat oven to 350 degrees F. Grease or line a 12 inch muffin pan with liners. Set aside.
  2. In a large bowl, mix flours, sugars, baking powder and salt with a whisk. Add milk 1/2 cup at a time and mix with a wooden spoon. Mix in lemon zest, vanilla and applesauce and stir until fully combined. Gently fold in blueberries.
  3. Spoon batter into muffin cups, filling about 3/4 full. Bake muffins for 22 – 25 minutes until fully baked. Let cool and enjoy!
Really, everything these gorgeous berries touch turns to gold, I’m sure of it.
Nutritional information per muffin: 180 calories, 2.5 grams of fat, 40 grams of carbohydrates, 2 grams of dietary fiber and 2.5 grams of protein. 

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  1. Posted by Lauren on
    Wednesday, January 11th, 2012
    delicious! I love blueberries in pretty much anything :)
  2. Posted by Kiri W. on
    Wednesday, January 11th, 2012
    Gorgeous! My wife loves blueberries in baked items, I love them fresh. This would fare really well in our home :)
  3. Posted by Eliot on
    Wednesday, January 11th, 2012
    With the few vegan recipes I have tried, I really can't tell a huge difference.   My co-workers are guinea pigs and so far no one has said anything about the vegan muffins I have been making.   We'll see what they say about this recipe.  Thanks for posting it.
  4. Posted by Anonymous on
    Wednesday, January 11th, 2012
    These look so moist. The perfect muffin...and I love the fact that they are vegan!
  5. Wednesday, January 11th, 2012
    Yumm!  When I was a child, my mother would always make blueberry muffins for breakfast, but I don't have a recipe for a vegan version.  Looks delicious! 
  6. Thursday, January 12th, 2012
    I just saved this recipe! Looks yummy and I happen to have some organic blueberries !
  7. Posted by Kristi on
    Monday, January 30th, 2012
    I have made these TWICE already, and they are awesome!  I can't believe they don't have any added fat.  My husband loved them also, as did my extremely picky 2-year-old (she is allergic to eggs & dairy, so these were perfect for her)  Thanks for the recipe!
    • Posted by claire on
      Saturday, December 22nd, 2012
      I'm so glad to hear that!! :)
  8. Posted by Lauren on
    Sunday, February 26th, 2012
        My muffins didn't rise at all. I made sure I added baking soda and followed the directions to a T like I do in all of my baking. Any idea as to why they didn't rise? Thanks.

    • Posted by Gymnaz84 on
      Tuesday, April 3rd, 2012
      The recipe called for baking powder not soda...
    • Posted by Guest on
      Saturday, December 22nd, 2012
      Hmm. I have no idea. I'm sorry!
  9. Posted by Luer Zhang on
    Friday, July 6th, 2012
    These vegan recipes are sure to please and also included is everything
    you need for muffin mastery, including information on key vegan
    ingredients, a list of essential equipment and baking tips and advice.I searched a contest for this. Hope this can help!
  10. Posted by M on
    Monday, September 3rd, 2012
    I made a batch of these...flipped out, and made another two batches. I'm bringing them into work tomorrow!!! :)
  11. Posted by Emina on
    Sunday, September 9th, 2012
    The first time I made these, they turned out really dry and dense. The second time I made some modifications. I added an extra teaspoon of apple sauce, an extra teaspoon of baking powder, a banana, replaced the half cup of all purpose flour with bran, and left out the half cup of white sugar.

    They turned out heavenly and even healthier with less sugar and more bran. I suggest also adding two tablespoons of flax seeds for even more nutrition. Delish!
    • Posted by claire on
      Saturday, December 22nd, 2012
      Thank you so much for those updates!! I'm glad they worked for you!
  12. Posted by Sloane Kanter on
    Thursday, September 13th, 2012
    I never leave comments, but I just made these and they're delicious! my first success in vegan baking. thanks!
  13. Posted by Tom on
    Sunday, November 25th, 2012
    I'm an experienced baker and had problems with this recipe. I made it as stated and the batter was way too thick, like a bread batter. I had to add an extra cup of milk to make it the right consistency. Once baked, though, the muffins were really good.
    • Posted by claire on
      Saturday, December 22nd, 2012
      Hey Tom! Hmm...that's weird. Thanks for the tip though. I'll remake them again and see if I have that same issue, I know I didn't before.
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  15. Posted by Courtney on
    Monday, April 29th, 2013
    I made these for my boys, ages 11 & 4, this morning. They are not wild about blueberries but they enjoyed the muffins. With muffins (and most all my breakfast meals- as I am a working Mom and mornings are hectic), I mixed up a double batch of the dry ingredients in advance. And this morning added the moist ingredients. Also, I used frozen blueberries & Almond Milk because that is what I had on hand. I thought the constancy was great. They were a little sweet to me, but maybe I messed up there. I will try again and see if the next batch is as sweet, we will try these again.
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