added this 17 years ago
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
Servings:
Recipe Category:
SO HOW'D IT GO?
i was weary because of the so few ingredients but these are great! Instead of soy milk I used vanilla almond milk, which added some more sweetness that was perfect. I also used fresh blackberries instead of blueberries which were amazing, especially when warm. :)>>>
These are so easy! And absolutely delicious, I am actually eating one right now for breakfast. Instead of oil I used apple sauce. I also added a crumb topping consisting of flour, turbinado, and vegan margarine. Make these! ;)b
These are awesome.
I added a tsp of vanilla which I think complimented the flavour quite nicely.
I made these again, Still with WW flour, and all applesauce, but i omitted the muffin cups and added extra rice milk, as well as used 1 chopped and peeled apple instead of the blueberries. This time they turned out much better, All they needed was extra moisture, I think the WW flour made them too dry the first time. Good recipe, But if you do use all applesauce, definately don't use muffin cups, Amymylove was definately right about the applesauce being the sticking problem.
This recipe is super easy and delicious! I used 1 cup whole wheat flour and 1/2 cup rolled oats, brown sugar, and substituted unsweetened applesauce for the oil, and they turned out very nice. My brother ate 4 of them and was amazed when I told him they were vegan :)
I would like to make them again but without the sugar...does anyone know if I could use honey or agave nectar??
So I made this recipe having wonderful expectations and was very disappointed. I used all Whole wheat flour, and subbed applesauce for the oil, and even after adding vanilla, cinnamon, nutmeg, and a half cup extra blueberries they tasted bland and tasteless and stuck to the wrappers so bad you can basically only eat half the muffin. I like the simplicity of this recipe though, So i'm going to attempt it again, but for the first try i was sadly unimpressed. :( ... Though they Look absolutely fantastic and puffed up perfect! :)
Allow with what has already been mentioned, I suggest using WW pastry flour or maybe half AP flour and half WW. If you were expecting sweet muffins like those sold in bakeries, you will want to add sugar. These are awesome as in in my opinion.
So I made this recipe having wonderful expectations and was very disappointed. I used all Whole wheat flour, and subbed applesauce for the oil, and even after adding vanilla, cinnamon, nutmeg, and a half cup extra blueberries they tasted bland and tasteless and stuck to the wrappers so bad you can basically only eat half the muffin. I like the simplicity of this recipe though, So i'm going to attempt it again, but for the first try i was sadly unimpressed. :( ... Though they Look absolutely fantastic and puffed up perfect! :)
They probably stuck to the wrappers because of the changes you made. I like to experiment with recipes, too, but I don't think it's fair to be disappointed by the results when you change the two most important components... The type of flour you use is essential for the texture & taste, and oil is essential for moistness. I usually replace half the oil in this recipe with applesauce, but not all. I'm sure using only applesauce is what made them stick!
Very true about the apple sauce! When I used oil the muffins didn't stick when I used applesauce they did but I didn't mind because they were healthier... I think these muffins are so good try them again!
So I made this recipe having wonderful expectations and was very disappointed. I used all Whole wheat flour, and subbed applesauce for the oil, and even after adding vanilla, cinnamon, nutmeg, and a half cup extra blueberries they tasted bland and tasteless and stuck to the wrappers so bad you can basically only eat half the muffin. I like the simplicity of this recipe though, So i'm going to attempt it again, but for the first try i was sadly unimpressed. :( ... Though they Look absolutely fantastic and puffed up perfect! :)
They probably stuck to the wrappers because of the changes you made. I like to experiment with recipes, too, but I don't think it's fair to be disappointed by the results when you change the two most important components... The type of flour you use is essential for the texture & taste, and oil is essential for moistness. I usually replace half the oil in this recipe with applesauce, but not all. I'm sure using only applesauce is what made them stick!
So I made this recipe having wonderful expectations and was very disappointed. I used all Whole wheat flour, and subbed applesauce for the oil, and even after adding vanilla, cinnamon, nutmeg, and a half cup extra blueberries they tasted bland and tasteless and stuck to the wrappers so bad you can basically only eat half the muffin. I like the simplicity of this recipe though, So i'm going to attempt it again, but for the first try i was sadly unimpressed. :( ... Though they Look absolutely fantastic and puffed up perfect! :)
This recipe was great and so easy to make! I added about two tablespoons more of sugar (I like it sweet) and pureed half a can of peaches (drained) instead of using blueberries. I mixed the puree in with the batter and then diced the rest and folded them in a bit of flour. Then I folded the peaches in with the rest of the batter. I think any fruit puree would work with this recipe though! Thanks...I will make these again!
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