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!!
or (optional), Replace eggbeaters for 2 tablespoon vegetable oil
vegetable or soy butter
2 cups all-purpose flour
fresh or frozen (If using frozen blueberries, do not thaw before adding
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.