Vegan Blueberry Muffins

Name: Vegan Blueberry Muffins
Total time: 38
Yield: 12
Ingredients: 2 cups all-purpose flour; 2.5 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup white sugar; 2 tablespoons white sugar; 0.5 cup unsweetened applesauce; 0.5 cup vanilla soy yogurt; 0.25 cup vegetable oil; 2 teaspoons vanilla sugar; 1 teaspoon vanilla extract; 1.75 cups fresh blueberries; 2 tablespoons brown sugar

Recipe by Christine from allrecipes.com

38 Mins.

Ingredients

12 servings

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2 cups all-purpose flour
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2.5 teaspoons baking powder
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0.5 teaspoon baking soda
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0.5 teaspoon salt
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0.5 cup white sugar
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2 tablespoons white sugar
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0.5 cup unsweetened applesauce

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0.5 cup vanilla soy yogurt
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0.25 cup vegetable oil
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2 teaspoons vanilla sugar
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1 teaspoon vanilla extract
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1.75 cups fresh blueberries
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2 tablespoons brown sugar

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.