You are here

Member since May 2006

Very Simple Blueberry Muffins

What you need: 

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup nondairy milk
1/4 cup vegetable oil
1 cup frozen blueberries

What you do: 

1. Preheat oven to 400 degrees F. Place baking cups in a muffin pan.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in nondairy milk and oil.
3. Fold in blueberries. Pour into baking cups and bake for 25 to 30 minutes.

Preparation Time: 
5 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Recipe Category: 


i made these once and added banana an and strawberries in the recipe, My roomates loved them so much there making me make them again this morning...there getting spoiled hehe.


I modified recipe a bit to make a little healthier. I used 1 cup of white whole wheat flour, and then sub. the 1/2 cup of flour with a mix of milled flax, oat bran and wheat germ. Muffins were very easy and came out great!


these were so fantastic, i totally forgot to review these!  i only had like maybe 12 blueberries left but i had half a small fresh pineapple in the fridge so i chopped that into bite-sized pieces and threw it in there and the result was the most yummy, moist muffins EVER!  they fell apart a little bit but in my experience, so does most cake that doesn't have egg in it. 

anyway i saved one for my best friend who's a raw vegan and sometimes eats my non-raw cooking (and ate the other five myself in one sitting...) and he said they were THE BEST MUFFINS HE'S EVER EATEN. 

i am so impressed with this recipe, i actually wish it wasn't so easy cos now i'll be making and eating them all the time and will have to go to the gym heaps, ha ha ha  :P

thanks again for a fabulous recipe :)


I was going to use fresh blueberries, and then I got to thinking about it and realized there were lots of things in my cupboards that were getting to the point that they needed to be used or tossed.  I ended up with 1/2 cup of carob chips, a small handful of dried cherries, 1/2 cup of fresh blueberries and 1/2 cup of fresh raspberries in these.  I also tossed in a couple teaspoons of cinnamon.  These muffins are AMAZING.  I might have to make another batch because they are probably not going to last until breakfast like I had intended them.  Hehe!


I just made these muffins and my non-vegan sister can't stop eating them! I used 2/3 of the recipe because I had a tray that fit only 6 muffins, but I ended up having barely  enough batter for 5 muffins. I used applesauce instead of oil and left them in for 25-30 minutes. The outside was kind of crispy (maybe because I used Pam on my tray), but the inside was really chewy. It was good, not too sweet, but kind of underbaked. (was it the applesauce?) All in all, very simple to make and rather yummy!!


this is a great recipe! ;)b

i didnt have any blueberries :'( so i substituted for strawberries and added some maple syrup to it for flavor and they were amazing<333

yuuum.this recipe is a keeper


Very good.  I agree that they probably need more sugar if you want then to taste like traditional muffins.  I think they are sweet enough for my taste though.  I make them in in a non-vegan kitchen which is why I chose this recipe.  (There are no available vegan staples here.)  I used water instead of "milk", added a bit of cinnamon and used frozen blackberries.  I look forward to making these again. 


Let me start by saying in no way am I a baker. I probably overstirred them. They came out hard as rocks. Will probably try again.


Oh yummm! I made these with my gluten free flour blend, frozen blueberries, and just added some vanilla, lemon and crumb topping  :o wow!


So yummy and quick! I had a bag of frozen blueberries, blackberries, and strawberries, so I used a mixture of blueberries, and blackberries! They are soo good! I used a mini cupcake tin for what didnt fit in the first 6 liners, so I got 6 muffins, and 8 mini muffins :)



Log in or register to post comments