Connoisseurus Veg · by Alissa★ 4.7 (30)
Vegan Blueberry Muffins
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 7%
CARBS 26G56% OF CAL
3G FIBER10G SUGAR14G OTHER
FAT 7G34% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender and moist muffins bursting with blueberries and flavored with vanilla and lemon. Plant-based, these are perfect for breakfast or a sweet snack.
mainamericanbaked good🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups plus 2 tablespoons all-purpose flour ((can sub spelt flour))
- 1/4 cup organic granulated sugar, (plus 2 teaspoons for topping (optional))
- 1/4 cup organic brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unflavored soy or almond milk ((at room temperature))
- 1/3 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 cups fresh blueberries
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 7%
CARBS 26G56% OF CAL
3G FIBER10G SUGAR14G OTHER
FAT 7G34% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 157mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 137mg
- Calcium
- 33mg
- Iron
- 1.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.