Vegan Blueberry Yogurt Muffins Recipes

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.

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 425° degrees. Line muffin tins with 10 liners.
• In a large bowl, whisk the flour, sugar, cinnamon, baking powder and salt.
• In a separate bowl, whisk milk, yogurt, oil, vinegar, and vanilla and mix until smooth then pour into the dry and stir until flour is incorporated. Do not over mix.
• Gently fold in 2/3 of fresh blueberries into the batter.
• Divide batter between prepared liners then add a few extra blueberries to the top of each one.
• Bake 5 minutes then reduce oven temperature to 375° and bake 15-18 minutes extra minutes or until a toothpick inserted in the center comes out clean.
• Let cool in pan for 5 minutes then turn out onto a wire rack to cool completely.

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.

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.