Vegan Blueberry Buckwheat Muffins Recipes

VEGAN BLUEBERRY MUFFINS

Vegan Blueberry Muffins image

These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.

Provided by Food Network Kitchen

Time 1h

Yield 12 muffins

Number Of Ingredients 12

Ingredients

Cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2/3 cup packed light brown sugar
1/2 cup plain soy milk yogurt
1/3 cup unsweetened almond milk
1/3 cup vegetable oil
1/4 cup unsweetened smooth applesauce
1 teaspoon pure vanilla extract
2 cups fresh or frozen blueberries
2 tablespoons turbinado sugar

Steps:

Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

VEGAN BLUEBERRY BUCKWHEAT MUFFINS

VEGAN BLUEBERRY BUCKWHEAT MUFFINS image

Categories Berry

Yield 9-10 muffins

Number Of Ingredients 13

Ingredients

1/2 cup + 2 Tbsp. buckwheat flour
1/2 cup + 2 Tbsp. old fashioned oats
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup unsweetened applesauce
1/4 cup almond milk
1/4 cup brown sugar
1 small flax egg (1/2 Tbsp. flaxseed meal mixed with 1 1/2 Tbsp. water)
1 Tbsp. melted coconut oil (or sub canola oil)
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup frozen blueberries, thawed (or sub fresh)

Steps:

Instructions: Preheat oven to 375* and either grease or line a muffin tin with cupcake liners. Prepare flax egg by combining flaxseed and water, letting it set for 3-5 minutes, and then whisking to achieve "eggy" texture. Combine dry ingredients (excluding brown sugar) in a medium bowl. Combine wet ingredients (and brown sugar), then add to dry ingredients. Mix until just combined and then fold in blueberries. Bake for 16-18 minutes.

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

Ingredients

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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