Vegan Blueberry Yogurt Muffins Recipes

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
• Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
• Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

VEGAN BLUEBERRY YOGURT MUFFINS

Steps:

• 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.

VEGAN BLUEBERRY YOGURT MUFFINS

Steps:

• Preheat oven to 425 F.
• In a large mixing bowl, add flour, baking powder, baking soda, salt and cinnamon and whisk until combined.
• Add sugar, oil, yogurt, oat milk and vanilla and stir to combine. It will be super thick! Add blueberries and fold gently to combine.
• Spoon evenly into 12 muffin cups (I greased mine but you can also use parchment or paper muffin liners).
• Bake at 425F for 5 minutes, then reduce heat to 375F and bake for 15 minutes. Don't take them out of the oven in between, just decrease the temp and keep baking. This helps them rise really nicely without having to use eggs! Woohoo!
• Once they're done (test them by inserting a toothpick in the centre, if it comes out clean or with a few crumbs clinging, they're done!) remove from oven and let cool slightly before removing and transferring to a cooling rack.

BLUEBERRY YOGURT MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

VEGAN BLUEBERRY MUFFINS WITH APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray.
• Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them 3/4-full.
• Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.

BLUEBERRY YOGURT MUFFINS

Steps:

• Mix oats into oat flour in a blender and wash the blueberries.
• In a mixing bowl, combine spelt flour, oat flour, baking powder, baking soda, coconut sugar and salt.
• Then, in a separate mixing bowl, whisk together coconut yogurt, oat milk, olive oil, nut butter, lemon juice.
• Add the mixture to the dry ingredients. Mix everything into a creamy dough and now stir the blueberries into the dough.
• Grease the muffin cups with a little butter/margarine. Pour the batter into the muffin cups.
• Bake the muffins at 350°F for about 20 - 25 minutes. If you're not sure use the toothpick test. Simply stick a toothpick into the muffin. If the toothpick is clean then the muffins are ready.
• Let the muffins cool briefly and enjoy them while they are still warm.