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RECIPE
14 INGREDIENTS13 STEPS45MIN

Blueberry Breakfast Muffins

4.3
3 Ratings

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237 Saved

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This vegan muffin recipe makes breakfast muffins that are moist on the inside and crispy on the outside. They are made healthy with a combination of white and whole wheat flour, and are bursting with blueberry flavour. The lemon zest used in this healthy muffin recipe really bring these muffins to life.
45MIN
Total Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1/2 cup
Soy Milk
or almond milk
1/4 tsp
1 Tbsp
Baking Powder
1 tsp
Baking Soda
1/2 cup
Vegan Butter , softened
or 1/3 cup Canola Oil
1/2 cup
Cane Sugar
2
Egg Replacer
1 Tbsp
Lemons , zested
1 Tbsp
Cane Sugar

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Nutrition Per Serving

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CALORIES
250
FAT
6.7 g
PROTEIN
4.1 g
CARBS
45.8 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degree C).
Step 2
Grease and line a muffin tin with paper liners.

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Nutrition Per Serving
Calories
250
% Daily Value*
Fat
6.7 g
9%
Saturated Fat
2.0 g
10%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
45.8 g
17%
Fiber
3.5 g
12%
Sugars
17.5 g
--
Protein
4.1 g
8%
Sodium
668.4 mg
29%
Vitamin D
--
--
Calcium
107.1 mg
8%
Iron
1.2 mg
7%
Potassium
93.9 mg
2%
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