Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Emily
EmilysTasty Low-Fat Blueberry MuffinsIngredients (use vegan versions): 2 cups wheat flour
1/2 cup packed brown sugar
2 1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 cup egg sub. beaten
1 cup apple sauce
1 tablespoon oil
! 1/4 cup blueberries
Directions:Mix the dry ingredients well. Make a well in the middle of the dry ingredients. Whisk the egg substitute, apple sauce and oil. Add to dry mixture. Carefully fold in berries (make sure to pop a couple while folding for a little more wetness).
Cook in pre-heated oven 375 for 25 minutes. Let cool and enjoy! Very low-fat.
Serves: 10 medium muffins
Preparation time: 8 min.
Cool! we have the same name. Your muffins were great. Thay were very moist. It really does help to pop some blueberries. I'll sure make these again!
Archived comment by: emily
I had a little trouble with these. The batter was more like really dry dough - is it supposed to be like that? I added a little more soy milk (?) Maybe I don't have the Ener-G Egg Replacer thing downpat yet? They turned out really dense.
Archived comment by: ashley
Me again - from above. Just figured out that baking powder has an expiration date. Mine was WAY past due
I will try these again and I'm sure they will come out terrific! Thank you for the recipe!
Archived comment by: ashley
These were really good, thanks for the recipe!
Archived comment by: jill
I had the same problem with the batter, very dry and doughy. I added a little soy milk, but they didn't turn out too well. I'm curious how the second batch came out for Ashley?
Archived comment by: anjanette
Hey! I made blueberry muffins from this recipe for my darling last night and they turned out yummy. I would suggest checking up on them about 20 minutes after you placed them in the oven, howe'ver, as they got a little bit hard on the top. (Use the toothpick to see if they are ready). About the batter. I think you guys had trouble because you didn't mix it long enough. Mix, mix, mix and it should come out nicely. I used more than 1/4 cup of blueberries. (About a whole cup for the recipe, as I like them that way). mmmmmmmmuffins
Archived comment by: dragana
These were great muffins! Thanks for the recipe. I too had a little trouble with dry dough, but I added a splash of soy milk and they were fantastic. I also used an entire cup of blueberries. I don't think one can ever have too many blueberries! Next time I think I'll sub a bit of wheat germ for a bit of the flour. I think it will add nice texture. Thanks again Emily! Good stuff!
Archived comment by: megMarie
If anyone is using regular whole wheat flour you might want to give whole wheat pastry flour a try instead. That should make them lighter.
Archived comment by: quizeen
These came out great! I did have to add about 1/4 cup water to make the batter more batter-like, and I read the blueberry amount as 1 1/4 cups - but still added more! - the end result was very moist and tasty. My first vegan baking success! Thanks for a great recipe!
Archived comment by: atomicrose
For those having dry batter issues, try substituting molasses or maple syrup for the sugar. Since I'm not entirely vegan, I subsituted honey for the sugar and nonfat blueberry yogurt for the applesauce (although I'm sure a soy yogurt would work, too). I added 1 Tbsp ground flax seeds, a good splash each of vanilla extract and vanilla soy milk.
Archived comment by: elthedeuro
If you want a whiff of blueberry heaven, make these! Theyre a treat for the taste buds too, particularly with apple butter. Didnt have much sugar left and only used about 3 Tbsps. The applesauce sweetened them just fine.
Archived comment by: amber13
I love to cook. Especially bake. This is the first vegan baked thing I've created. Texture is perfect. The muffins did rise up very nice. Nice and spongy. The dough was tough but not anything out of the normal. Taste great. Maybe some more sweetener would be good. Honey sounds good.
Archived comment by: esclavosoy
Excellent recipe! I made a few little changes (cuz that's the fun of cooking/baking) and had an oven full of blueberry goodness this morning. I used half unbleached white flour and half whole wheat, a little less baking powder (1 tsp less for a double batch), and since I wanted to use applesauce as the egg replacer (and I'm not against adding more fat) I used 1.5 c applesauce + .5 c oil for a double batch for the applesauce+oil+egg replacer. I also used an entire box of blueberries which was almost 1 cup. I didn't have the dry batter issue, but I'm excited to try a more GI friendly liquid sweetener in place of the brown sugar next time. Some rice or malt syrup. But these were fantastic just like this!
Archived comment by: sugarrocket
ehhh, how much ener-g would equal 1/4c egg replacer?
Archived comment by: eri
we were desperate to try these delicious sounding muffins but only had a few ingredients to hand-- so we substituted spelt for the regular flour and a mashed banana for the egg subst. probably used about 3 times the blueberries in the recipe, but as everyone else has pointed out, the more the berrier! my boyfriend said they looked and tasted like scones, but that was no problem. just a bit more dense (though not dry!) than other muffins but beautiful and delicious. amazing for breakfast with a serious coffee! thanks for the recipe.
Archived comment by: luponcia
