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Eggless Blueberry Muffins (Vegan)

Easy, fluffy blueberry muffins without eggs or dairy.

Course Dessert
Cuisine vegan
Keyword eggless blueberry muffins
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 muffins
Calories 270 kcal

Ingredients

  • 350 g Self-raising flour
  • 140 g Caster sugar
  • 100 g Soft light brown sugar
  • 160 g Vegan margarine, melted
  • 270 ml Unsweetened soy milk
  • 2 Teaspoons Vanilla Extract
  • 200 g Fresh blueberries (coated in 1/2 tablespoon self-raising flour)
  • Icing sugar, to dust (optional)

Instructions

  1. Preheat your oven to 180°C (or 160°C for fan ovens). Line a muffin tin with 12 muffin liners.

  2. In a large bowl, mix together the flour, caster sugar and brown sugar.

  3. Add the melted margarine, soy milk and vanilla extract. Mix well until you have a smooth muffin batter.

  4. Gently fold in the blueberries.

  5. Divide the batter equally between your 12 muffin cases and bake for 20-30 minutes, until a toothpick through the middle comes out clean. Baking time will vary according to the depth of your tin/liners.

  6. Transfer the muffins to a wire rack to cool.

  7. Once cooled, top with a dusting of icing sugar and enjoy!

Recipe Notes

  • Store in an airtight container in a cool, dry place for up to 48 hours.
Nutrition Facts
Eggless Blueberry Muffins (Vegan)
Amount Per Serving (1 muffin)
Calories 270 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 77mg3%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 26g29%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.