Blueberry Applesauce Vegitarian Friendly Recipes

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VEGAN BLUEBERRY MUFFINS WITH APPLESAUCE



Vegan Blueberry Muffins with Applesauce image

Mmmmm... Vegan blueberry muffins...

Provided by specialk

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

1 cooking spray
2 cups fresh blueberries
2 cups all-purpose flour
1 cup lightly packed brown sugar
½ cup unsweetened applesauce
½ cup soy milk
¼ cup soy margarine
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). 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 3/4-full.
  • Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.

Nutrition Facts : Calories 204.7 calories, Carbohydrate 39.6 g, Fat 4.2 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 274 mg, Sugar 21.8 g

SPICED BLUEBERRY APPLESAUCE



Spiced Blueberry Applesauce image

Something else to do with my extra blueberries, slightly exotic, looks very pretty. This makes an excellent hostess or holiday gift. Taken from Babara Fisher's food blog at tigersandstrawberries.com

Provided by Kitchen Witch Steph

Categories     Lunch/Snacks

Time 1h

Yield 4 quarts, 32 serving(s)

Number Of Ingredients 7

2 lbs blueberries (fresh or frozen)
5 lbs apples, sliced and cored (weight is 5 lbs. after peeling, coring and slicing ( use several varieties for best flavor)
1 cup raw sugar
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
3 tablespoons bottled lemon juice

Steps:

  • Place the apples and blueberries into a heavy bottomed pot large enough to hold all the ingredients and allow room for stirring.
  • Add just enough water to cover the bottom of the pot-about 1/2 inch of water on the bottom or so.
  • Put the pot onto high heat and stirring constantly, bring to a boil.
  • Turn heat down to medium, and stirring continually, cook until the apples are all soft and some are beginning to break down, thickening the released fruit juices.
  • Stir in the sugar and spices and keep cooking until the sugar is well combined.
  • Turn off the heat, but keep the pot on the stove in order to keep the applesauce hot.
  • Using an immersion blender, a food processor or food mill, grind the fruit up into a slightly chunky puree-or, if you wish, grind it down to a perfectly smooth puree.
  • Stir in the lemon juice thoroughly, then pack into hot pint or quart jars.
  • Try to get any visible air bubbles out with a spatula; this is very difficult with very thick foods like applesauce, but try anyway. Wipe off the rim of the jar with a damp cloth, then center a lid on top and screw on a band.
  • Do not tighten the band-just screw it down until it is closed, but not at all difficult to unscrew.
  • Put into a hot water bath canner, making certain that water covers the jars completely.
  • Bring to a boil, clap the lids on top of the canner and process the jars for 20 minutes-the processing time is the same for either pints or quarts.
  • When they have processed for twenty minutes, turn off the heat and open the lid to the canner.
  • Allow the jars to sit in the hot water for five minutes, then carefully lift up each jar and set it on a folded dishtowel in order to keep the counter from possibly cooling the glass too rapidly, causing the jar to crack.
  • Check the seals on the lids-they should be concave and very tightly adhered to the jar rim.
  • If after 24 hours the lids have not sealed, either use up the food that did not seal, or re-pack using new jars and new lids.
  • Recipe makes eight pints or four quarts.

BLUEBERRY APPLESAUCE (VEGITARIAN FRIENDLY)



Blueberry Applesauce (Vegitarian Friendly) image

Inspired by Healthy Pick's Blueberry-Pomegranate Applesauce. I don't know if this tastes like Healthy Pick's because I've never sampled theirs. This is a copycat recipe in the sense that I copied the ingredients and embellished with my own. Please substitute another sweetener of your choice. Ingredient amounts are estimated. I had visions of blueberry pie dancing in my head while composing this recipe...

Provided by COOKGIRl

Categories     Sauces

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 lb apple, peeled, cored and cut into chunks
heaping 1 cup fresh blueberries (or frozen blueberries which don't have to be thawed)
1 small cinnamon stick
1 teaspoon lemon zest, grated
1 tablespoon fresh lemon juice
2 tablespoons pomegranate molasses
1/4 cup unsweetened apple juice or 1/4 cup water
1/4 teaspoon almond extract
2 tablespoons honey, to taste (I used local blackberry honey)
2 tablespoons dark brown sugar, to taste

Steps:

  • Place the apples, blueberries, cinnamon stick, lemon zest, lemon juice, pomegranate molasses and apple juice (or water) into a deep, heavy sauce pan.
  • Cover and bring to a boil.
  • Lower heat to simmer and cook until apples are very tender and the blueberries have dissolved and become saucy.
  • Set aside to cool.
  • Remove cinnamon stick. Puree the sauce to desired consistency either in a food processor or blender. Or-very carefully puree using an immersion blender. Be careful not to burn yourself because it hurts when the applesauce splatters!
  • Transfer to a storage container. Stir in the almond extract.
  • Taste the applesauce and if you think it needs sugar, go ahead and add some to desired sweetness.

Nutrition Facts : Calories 129.3, Fat 0.2, Sodium 4.3, Carbohydrate 34.1, Fiber 3, Sugar 29.4, Protein 0.4

VEGAN BLUEBERRY MUFFINS



Vegan Blueberry Muffins image

These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.

Provided by Christine

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 38m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup white sugar
2 tablespoons white sugar
½ cup unsweetened applesauce
½ cup vanilla soy yogurt
¼ cup vegetable oil
2 teaspoons vanilla sugar
1 teaspoon vanilla extract
1 ¾ cups fresh blueberries
2 tablespoons brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 34.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 253.2 mg, Sugar 16.3 g

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