Vegan Blueberry Yogurt Muffins Recipe

Name: Vegan Blueberry Yogurt Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 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 flour, all-purpose 2 cups all-purpose flour; 1/2 cup fructose; 1 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 1 cups blueberries fresh or frozen (If using frozen blueberries, do not thaw before adding

Servings: persons

1/4 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 flour, all-purpose 2 cups all-purpose flour
1/2 cup fructose
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cups blueberries fresh or frozen (If using frozen blueberries, do not thaw before adding

1
Preheat oven to 375F (190C).
2
Position rack in center of oven.
3
Butter or line 12 muffin cups with paper liners.
4
In a large bowl whisk together the (egg beaters or 2 tablespoon vegetable oil), yogurt, butter, and vanilla extract.
5
In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt.
6
Gently stir in the blueberries.
7
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened.
8
(The batter will be thick.
9
If too thick add 2 tablespoon more of soy yogurt) Note: The batter is suppose to be thick!
10
!
11
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop.
12
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.
13
Transfer to a wire rack and let cool for about 10 minutes before removing from pan.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 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, and more.

Yes, Vegan Blueberry Yogurt Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Blueberry Yogurt Muffins

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