Vegan Blueberry Yogurt Muffins
These Light And Fluffy Muffins Are Delicious!! Moist and Just A Hint Of Fruitiness From The Blueberries Leave You Wanting More!!
Yield
12 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
eggbeaters
or (optional), Replace eggbeaters for 2 tablespoon vegetable oil |
* |
| 1 | cup |
soy yogurt
|
* |
| ⅓ | cup |
butter
vegetable or soy butter |
|
| 1 | teaspoon |
vanilla extract
pure |
|
| 2 | cups |
all-purpose flour
2 cups all-purpose flour |
|
| ½ | cup |
fructose
|
|
| 1 ¼ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
sea salt
|
|
| 1 | cups |
blueberries
fresh or frozen (If using frozen blueberries, do not thaw before adding |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
eggbeaters
or (optional), Replace eggbeaters for 2 tablespoon vegetable oil |
* |
| 237 | ml |
soy yogurt
|
* |
| 79 | ml |
butter
vegetable or soy butter |
|
| 5 | ml |
vanilla extract
pure |
|
| 473 | ml |
all-purpose flour
2 cups all-purpose flour |
|
| 118 | ml |
fructose
|
|
| 6.3 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
sea salt
|
|
| 237 | ml |
blueberries
fresh or frozen (If using frozen blueberries, do not thaw before adding |
|
Directions
Preheat oven to 375℉ (190℃). Position rack in center of oven. Butter or line 12 muffin cups with paper liners.
In a large bowl whisk together the (egg beaters or 2 tablespoon vegetable oil), yogurt, butter, and vanilla extract.
In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt.
Gently stir in the blueberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened.
(The batter will be thick. If too thick add 2 tablespoon more of soy yogurt) Note: The batter is suppose to be thick!!
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop.
Place in the oven and bake for about 15 to 20 minutes or until a toothpick inserted in the center of a muffin just comes out clean.
Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
Makes 12 muffins.
