Breakfast

1 Bowl Vegan Blueberry Muffins is for Breakfast.

1 Bowl Vegan Blueberry Muffins takes 10 minutes to prepare.

1 Bowl Vegan Blueberry Muffins takes 26 minutes to cook.

1 Bowl Vegan Blueberry Muffins makes 12 servings.

The ingredients for 1 Bowl Vegan Blueberry Muffins are:

1.25 cup Trader Joe's Unsweetened Soy Milk
.33 tbsp Braggs Apple Cider Vinegar
1.5 cup Whole Wheat Flour
0.5 cup Flour - Gold medal all purpose flour
.5 cup Granulated Sugar
2 tsp Baking Powder
.25 tsp Salt
1 tbsp Argo Cornstarch
2 tbsp Canola Oil
.33 cup Applesauce, unsweetened
1 tsp Vanilla Extract
1.5 cup Blueberries, fresh

Here is how you make 1 Bowl Vegan Blueberry Muffins:

Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil. Combine the soy milk and apple cider vinegar in a measuring cup and set aside to curdle. This is your "buttermilk".In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt and cornstarch. Pour in the soy milk/vinegar mixture, canola oil, applesauce and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.Fold in the blueberries, gently. Add lemon zest. Using a small measuring cup or ice cream scoop, add batter to the liners in the pan 3/4 of the way full. Top with a few extra blueberries and a sprinkle of coarse sugar, if desired.Bake for 22-26 minutes, until golden brown on top and a toothpick inserted comes out clean. Let cool 5 minutes in the pan, then move to a cooling rack. Eat and enjoy!Store leftover muffins in an airtight container at room temperature for about 3 days. You can also freeze them by wrapping them in plastic wrap and placing them in a large freezer bag.Notes:May substitute coconut, cashew or almond milk for the soy milk. These muffins can be made with whole wheat pastry flour, white whole wheat flour or even spelt flour. For gluten free, use a gluten free all purpose flour mix.May substitute melted vegan butter or coconut oil for the canola oil. For oil free, sub applesauce for the oil.You can use frozen blueberries if needed in these muffins. You can either roll the frozen blueberries in a little flour before adding to the batter (to prevent bleeding), or rinse them thoroughly and then blot well with paper towels. Fold very gently into the batter.Lemon blueberry muffins: Add a teaspoon of lemon extract and a tablespoon of lemon zest to the batter!Chocolate chip muffins: Replace the blueberries with non-dairy chocolate chips!Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user LINZ2001UM.

The nutritional information for 1 Bowl Vegan Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 146.0

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 132.5 mg
• Total Carbs: 27.6 g
• Dietary Fiber: 2.8 g
• Protein: 3.6 g

The dietary needs meet for 1 Bowl Vegan Blueberry Muffins is Vegan