Eggless Blueberry Muffins Recipe

These are egg-free and you can make them vegan by omitting the butter and using soy or olive oil margarine or oil instead. These can be made in the toaster oven. (That’s where I always make them). Makes 6 muffins.

• 1/8 cup butter, melted
• 1/4 cup soy milk
• 1/4 cup unsweetened applesauce
• 1/2 teaspoon vanilla
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1 cup blueberries (can use frozen or canned)

1. Preheat oven or toaster oven to 350 degrees F.
2. Mix together melted butter, soy milk, applesauce and vanilla.
3. Add sugar and mix well.
4. In another bowl, whisk together flour, baking powder and salt.
5. Add dry ingredients to wet ingredients, mixing only until the flour disappears.
6. Gently fold in blueberries.
7. Pour equal amounts into muffin cups sprayed with cooking spray and bake for about 30-35 minutes (may take longer depending on your toaster oven.)