Blueberry-Vanilla Yogurt Muffins
Sometimes you’re looking for something that will give you just a little hit of sweetness and for those times, these muffins are here for you. Fluffy, soft, full of juicy blueberries and just sweet enough, these will not land in your gut like a hockey puck but offer a light, perfect treat. Feel free to use whatever non-dairy yogurt you like; I think lemon would also be divine.
6 tablespoons JUST vegan eggs
⅓ cup maple syrup
1 cup unsweetened non-dairy milk
¼ cup dairy-free vanilla yogurt
¼ cup neutral oil, like safflower
1 teaspoon pure vanilla extract
1½ cups gluten-free, all-purpose flour blend (I like Bob’s Red Mill’s version)
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
⅛ teaspoon salt
2 cups fresh blueberries, washed
Preheat the oven to 350 degrees and fill a muffin pan with muffin liners.
Stir together the JUST, maple syrup, non-dairy milk, vegan yogurt, oil and vanilla in a medium bowl or large mixing cup until integrated.
In a large mixing bowl, whisk together the flour blend, almond flour, baking powder, baking soda and salt. Add the JUST mixture and stir with a large spoon until smooth and blended. Add the blueberries and gently stir to incorporate.
Fill each liner about ⅔ way with batter. (You will need to do this a couple of times.) Bake for 12 minutes and turn 180 degrees. Bake another 12 - 13 minutes or until slightly golden and a toothpick inserted into the middle of a muffin comes out clean. Allow to cool and serve.
Sometimes you’re looking for something that will give you just a little hit of sweetness and for those times, these muffins are here for you. Fluffy, soft, full of juicy blueberries and just sweet enough, these will not land in your gut like a hockey puck but offer a light, perfect treat. Feel free to use whatever non-dairy yogurt you like; I think lemon would also be divine.
6 tablespoons JUST vegan eggs
⅓ cup maple syrup
1 cup unsweetened non-dairy milk
¼ cup dairy-free vanilla yogurt
¼ cup neutral oil, like safflower
1 teaspoon pure vanilla extract
1½ cups gluten-free, all-purpose flour blend (I like Bob’s Red Mill’s version)
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
⅛ teaspoon salt
2 cups fresh blueberries, washed
Preheat the oven to 350 degrees and fill a muffin pan with muffin liners.
Stir together the JUST, maple syrup, non-dairy milk, vegan yogurt, oil and vanilla in a medium bowl or large mixing cup until integrated.
In a large mixing bowl, whisk together the flour blend, almond flour, baking powder, baking soda and salt. Add the JUST mixture and stir with a large spoon until smooth and blended. Add the blueberries and gently stir to incorporate.
Fill each liner about ⅔ way with batter. (You will need to do this a couple of times.) Bake for 12 minutes and turn 180 degrees. Bake another 12 - 13 minutes or until slightly golden and a toothpick inserted into the middle of a muffin comes out clean. Allow to cool and serve.
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Vegan, Recipe, Muffins, Breakfast, Snack, Blueberry, Yogurt, Vanilla, Treat