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Vegan Blueberry Yogurt Muffins

 
Vegan Blueberry Yogurt Muffins
30

These Light And Fluffy Muffins Are Delicious!! Moist and Just A Hint Of Fruitiness From The Blueberries Leave You Wanting More!!

Yield

12

servings

Prep

25

min

Cook

20

min

Ready

45

min

 

Ingredients

¼ cup eggbeaters
or (optional), Replace eggbeaters for 2 tablespoon vegetable oil
*
1 cup soy yogurt
*
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

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.

 

* not incl. in nutrient facts

Reviews

about 5 years

These Are So Delicious Hot Or Room Temperature!! Just Great Anytime!!

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 15930% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 110mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 2%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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