Oceans Blueberry Orange Muffins Vegan Recipes

VEGAN BLUEBERRY MUFFINS

Steps:

• 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.

OCEAN'S BLUEBERRY ORANGE MUFFINS (VEGAN)

Steps:

• Preheat oven to 350°F.
• Lightly oil muffin pan with canola (or use paper muffin cups.).
• Whisk orange juice, oil, syrup, tahini, and zest in a medium bowl.
• Combine flour, oats, baking powder, baking soda, and salt in a large bowl.
• Add orange juice mixture and combine, using as few strokes as possible to avoid overmixing the batter.
• Fold in the blueberries.
• Spoon into muffin pan, filling each cup about 3/4 full.
• Bake 20-25 minutes. (Check for clean toothpick.).
• Let sit 5 minutes before removing from pan.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Preheat oven to 375°F
• Lightly grease muffin cups or spray with cooking spray.
• Place orange pieces in blender and blend until finely chopped.
• Add margarine, eggs, and milk and blend until well mixed.
• Combine flour, sugar, baking powder, and baking soda in a large bowl.
• Make a well in center and add orange mixture, stirring just until moistened.
• Fold in blueberries.
• Fill muffin cups and bake for 22-25 minutes or until golden.
• Cool 10 minutes in pan before removing.

BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400*. Spray muffin tins with cooking spray.
• Mix flours, baking powder, cinnamon and salt in a large bowl.
• Combine the egg, milk, oil, maple syrup and orange rind.
• Stir the liquid mixture into the dry ingredients. Just stir until moistened.
• Fold in the blueberries, being careful not to overmix.
• Spoon into muffin tins. Bake @ 400* for 18-20 minutes, until lightly golden.
• Cool in pan 5 minutes & remove to rack.
• GLAZE -.
• Combine ingredients, using enough juice to make a glaze consistency. Spoon over warm muffins.

BLUEBERRY ORANGE MUFFINS

Steps:

• Heat oven to 400º. Line 12 medium (about 2-1/2") muffin cups with foil or paper liners.
• Combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer or stir with fork until well blended.
• Gradually stir in egg whites, milk, orange juice and orange peel.
• Combine flour, oats, baking powder, baking soda, cinnamon and salt (if used). Stir into liquid ingredients until just blended.
• Fold in blueberries.
• Fill muffin cups 2/3 full.
• Bake at 400º for 18 to 20 minutes until golden brown. Serve warm if desired.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Preheat oven to 350° and grease muffin tin.
• Sift together the flour, sugar, orange zest, and baking powder into a bowl.
• Add in blueberries; toss to combine.
• In another bowl, whisk the milk, butter, egg, and salt together; add to flour mixture.
• Stir quickly just until all ingredients are moistened.
• Spoon batter into prepared muffin tin, dividing evenly.
• Bake 15-18 minutes or until golden brown.
• To make the topping: mix the butter and orange juice together in a bowl.
• Pour sugar into another bowl.
• When muffins are read, remove from tins; dip tops into butter mixture and then into the sugar.