Oh My Veggies · by Nicole★ 4.6 (5)
Vegan Blueberry Muffins
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 6%
CARBS 28G60% OF CAL
2G FIBER12G OTHER14G TOTAL SUGAR
FAT 7G32% OF CAL
0G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy vegan muffins studded with fresh blueberries. Made without eggs or dairy, these bake up tender with bright berry flavor throughout.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup white sugar (organic for vegan-friendly)
- 1 cup non-dairy milk
- ⅓ canola or sunflower oil
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 6%
CARBS 28G60% OF CAL
2G FIBER12G OTHER14G TOTAL SUGAR
FAT 7G32% OF CAL
0G 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
- 25m
- Sodium
- 59mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 95mg
- Calcium
- 39mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 59MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.