Vegan Blueberry Muffins

(Not) fun fact: I gave up dairy a while ago. I had a debilitating love affair with cheese, as do most humans who love the taste of joy, but I realized it wasn’t doing me any favors for a number of reasons, so I gave it up.

I had convinced myself that cheese was good for me, because, bacon can be good for me too, right? Sorry, King Curtis, false. 

King Curtis for lyfe. 

King Curtis for lyfe. 

Since then, I’ve gotten into dairy-free cooking. It comes with trial and error but also buckets and buckets of deliciousness.

After scouring the internet and perusing many a cookbook while sitting on the floor of 2nd & Charles, I have found my favorite muffins. EVER. I could actually eat the whole pan and may have done that the first time I made these, nbd.

Behold, the deliciousness that is muffin. 

Behold, the deliciousness that is muffin. 

Vegan Blueberry Muffins (i.e., Ambrosia)

Prep time: 20 minutes

Cook time: 20-25 min

Total time: 40-45 min


  • 1 cup oats
  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • ½ cup packed brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups plain or vanilla soy milk
  • ¼ cup unsweetened applesauce*
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2-3 cups blueberries (I may have used even more than that, to be honest)
  • Toothpick to test cook time

*(Actual) fun fact: when a recipe usually calls for eggs, you can use oil or fruit purees to provide the consistency eggs deliver.



  1. Preheat oven to 400oF. Line 12-cup muffin pan with paper liners.

  2. Place oats in blender and blend ‘em up real good.

  3. In a large bowl, combine the dry stuff: blended oats, all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, and salt.

  4. In a small bowl, mix the wet stuff (with a fork): soy milk, applesauce, oil, and vanilla.

  5. Stir the wet stuff in with the dry stuff slowly until the flour mixture is fully moistened.

  6. Fold in the blueberries.

  7. Spoon the batter into the muffin-pan cups; the cups will be pretty full.

  8. Bake until a toothpick inserted in the center of muffins comes out clean; 20-25 minutes.

  9. Remove, let cool (on a wire rack if you have one, if not, in the pan).




Roughly 180 cal per muffin; 4g protein; 31g carbs; 5g total fat (0.5g saturated fat); 2g fiber; 0mg cholesterol; 254mg sodium

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