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Ingredients

2 cups all-purpose flour 2 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup white sugar 2 tablespoons white sugar ½ cup unsweetened applesauce ½ cup vanilla soy yogurt ¼ cup vegetable oil 2 teaspoons vanilla sugar 1 teaspoon vanilla extract 1 ¾ cups fresh blueberries 2 tablespoons brown sugar

Nutrition Info

193.4 calories carbohydrate: 34.2 g cholesterol: : - fat: 5.3 g fiber: 1.2 g protein: 2.9 g saturatedFat: 0.8 g servingSize: - sodium: 253.2 mg sugar: 16.3 g transFat: : - unsaturatedFat: : -

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.

12 muffins

These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.