vegan Muffins

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1 cup vanilla soy milk
1 small container unsweetened applesauce
1 teaspoon vanilla
1 cup white flour
1 cup whole wheat flour
1/3 cup sugar
3 teaspoon baking powder
1 teaspoon salt
1 cup organic blueberries

Streusel topping
1 tablespoon Earth Balance spread, or vegan margarine
1/4 cup flour
3 tablespoon packed brown sugar
2 teaspoon ground cinnamon


Heat oven to 450F degrees if using convection and 425F if regular.

Grease bottom-only of 12 medium muffin cups with oil or margarine.

Prepare Sreusel topping: cut Earth Balance or margarine into flour, sugar, and cinnamon mixed together in small bowl until crumbly. Set aside.

Beat soy milk, applesauce, and vanilla in large bowl. Stir in both types of flour, sugar, baking powder, and salt all at once until just moistened (batter will be lumpy). Fold in blueberries.

Divide batter evenly among muffin cups. Cover each with topping.

Bake 30-35 minutes until muffins golden brown. Immediately remove from pan to wire rack.