Whole Wheat Blueberry Muffins Vegan Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Steps:

• Combine all dry muffin ingrediends in a large bowl.
• Add wet ingredients and stir just until mixed. If mixture seems too thick, add a couple tablespoons soymilk or water.
• Add in blueberries.
• Grease muffin tins and fill about 3/4 full.
• Mix together crumb topping with your hands and sprinkle some onto each muffin - enough to cover the top.
• Bake at 400 degrees for 15-20 minutes or until slightly golden on top and done.

Steps:

• Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.