I don't know if it's because I've been eating muffins with protein powder in them or what, but when I bit into these, it was pure heaven. These are the best vegan blueberry muffins I have ever had. So light and fluffy. So sweet and delicious! This recipe comes from a 2005 issue of Vegetarian Times. It's another recipe that I've had sitting in my recipe box forever that I've never tried, until now that is. I think the addition of applesauce is what made it so moist and airy! I can't wait to experiment with applesauce in the future!
Speaking of protein muffins, I don't want to get back into my P90x regime until this cold or whatever I have is 100% gone! It's hard enough as it is doing P90x and I don't want to make it any worse! Does that happen to anyone else? When they finally start working out and start getting into better eating habits, something comes up like getting sick or maybe an injury or something? It sucks! I'm taking my multi-vitamins and eating super healthy (minus a blueberry muffin every once and a while!), but this cold is just lingering! I can't wait for winter to be over!
- 1/4 cup vegetable shortening
- 1/2 cup unsweetened applesauce
- 1/2 tsp salt
- 1 cup sugar
- 2 cups all purpose flour flour
- 1 tbsp baking powder
- 1 tsp vanilla
- 1/2 cup non-dairy milk
- 1-2 cups frozen blueberries
Preheat the oven to 350 degrees F.
Line the muffin pan with muffin tins and spray with oil.
First start by mixing the dry ingredients together in a large bowl. Make a well in the center of the dry ingredients and pour the wet ingredients in the middle. Mix together until well combined. Don't over-mix!
Divide the batter evenly among the cups. The easiest way I've found is to use an ice cream scoop to scoop the batter into the cups! It works great every time and I always get yummy crispy muffin tops!
Bake for 25-30 minutes until the tops are golden brown. Sprinkle with a pinch of sugar on top! Cool on a wire rack.