These vegan blueberry muffins are moist, flavorful, and perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Line a muffin tin with paper liners or lightly grease it.
Paper liners make cleanup easier and muffins easier to remove.
In a mixing bowl, whisk together the vegan margarine, unsweetened applesauce, and granulated sugar until smooth.
Ensure the margarine is softened for easier mixing.
Add the salt, vanilla extract, and unsweetened soymilk to the mixture and stir until combined.
Mix gently to avoid overworking the batter.
Sift in the all-purpose flour and baking powder, then fold the mixture until just combined.
Overmixing can result in dense muffins, so mix until no dry spots remain.
Gently fold in the frozen blueberries, ensuring they are evenly distributed.
Coating the blueberries in a bit of flour beforehand can prevent them from sinking.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a hot beverage for a comforting treat.
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