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Vegan Blueberry Muffins
My favorite muffin recipe. This one comes out perfect every time.
1½ tsp Ener-G Egg Replacer 2 tbsp water ½ cup canola oil ¾ cup soy milk 1 cup Sucanat or Florida Crystals for a lighter appearance 2 cup flour 4 tsp baking powder 1 tsp salt 1 cup frozen blueberries
Preheat oven to 400°F. Line muffin tins with paper baking cups. Beat the egg replacer and water together. Add the canola oil and milk. Stir in the sugar. In a separate bowl mix the flour, baking powder, and salt together. Stir the wet and dry ingredients together quickly. Add 1 cup of frozen blueberries. Almost fill each cup. Bake until beginning to brown, about 20 minutes.
Try not to over mix. Over mixing brings out the gluten and makes a less moist more bread-like muffin. Put in the oven as quickly as possible.
link to Sweet Roll Topping
Vegan Sweet Roll Topping
3 cups Powdered sugar1-2 tsp. Vanilla extract1 1/2 tbsp. Plant-Based Milk1/2 cup Plant-Based Butter (Earth balance works great)
link to ONION RING RANCHOCADO
Onion Ring Ranchocado
For Spread1 large avocado (pitted, peeled and cut into chunks)1/4 cup vegan mayonnaise1 tbsp apple cider vinegar1 tbsp chopped shallot1 tbsp minced fresh...