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This is an easy recipe but so delicious. What I like best is how moist these muffins are. So, are you ready to learn how to make vegan yogurt blueberry muffins in less than 25 minutes? Let’s get started!
What You Need This Recipe
I always try to keep my recipes simple. If it contains too many ingredients it usually becomes way too complicated. So, I have the following ingredients on my shopping list:
- Spelt flour (you can sub it with wheat flour or oatmeal flour)
- Baking powder
- Stevia
- Agave syrup
- Dairy-free yogurt (I used natural dairy-free yogurt)
- Apple sauce
- Almond milk
- Blueberries
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Vegan Blueberry Muffins
- First, start by combining the dry ingredients in a bowl and set them aside.
- Then mix the wet ingredients in another bowl and combine the yogurt, syrup, apple sauce, and almond milk.
- You can choose any type of non-dairy milk you desire like oat milk or coconut milk (the one in a carton not in a can that is way too thick).
- Pour the wet ingredients on the dry ingredients and stir well into a consistent batter but do not over-mix. Small lumps are fine.
- Then fold the blueberries through the batter.
- Preheat the oven to 350℉/175℃. Take a muffin pan and either put it in paper cupcake holders or spray the pan with cooking spray.
- Scoop the batter into the muffin pan. You can use an ice scoop or two big spoons. This recipe yields approximately 12 muffins so divide the batter in the pan.
- Bake for 17-20 minutes or until the top is golden and slightly crisp but still soft. Check at 17 minutes with a toothpick when it comes out clean the muffins, otherwise, leave them in the oven a little longer.
- Do not overcook as your muffins will lose moisture.
- Take them out of the oven and let them cool first before taking them out of the muffin pan and serving.
Vegan Muffin Recipe
Muffins, cupcakes, or bites are part of my favorite recipe. I’m not a sweet tooth at heart but these muffins I love.
In this post, I’m showing muffins with vegan yogurt which is a great ingredient to cook with. So even if you are vegan or dairy intolerant you can still enjoy these great muffins.
I like to use Spelt flour as it gives the result of your baking so much more texture and flavor. If you do not have Spelt flour but have some plain oatmeal, put it in a food processor and blend until flour.
Substitutes
If you do not want to use or have certain ingredients you can swap a number of them:
- Stevia – if you do not have or want to use stevia you can substitute it with regular sugar. For every teaspoon of stevia, you calculate 200 grams of sugar. You can also substitute stevia with coconut sugar. This is less sweet but has a very nice flavor. Keep the same measurements and taste the batter. If the batter is not sweet enough for you add some more (coconut) sugar.
- Agave syrup – if you do not have agave syrup you can use maple or sugar instead.
- Dairy-free yogurt – can also be substituted by dairy-free quark.
- Almond milk – you can use oat milk, cashew milk, coconut milk, or any type of non-dairy milk that you like.
- Blueberry – want to use something else than blueberries? Try bananas, raspberries, blackberries, or raisins. A combination of these is also worth a try.
More Vegan Muffin Recipes
If you like this blueberry muffin recipe you will love these recipes as well.
- Vegan chocolate banana muffins – these muffins are made without butter and no eggs but with flaxseed
- Vegan banana muffins with raspberry – these muffins are made with aquafaba to get a fluffy and moist muffin no eggs required in these muffins
- Almond flour muffins – these muffins are vegan, low carb, and surprisingly soft and moist
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Vegan yogurt blueberry muffins
Vegan yogurt blueberry muffins in less than 25 minutes are easy to make and super delicious. Anyone can eat these muffins.
Ingredients
- 1½ cup spelt or oatmeal flour
- 2 tsp baking powder
- 2 tsp of stevia
- ¼ cup agave syrup
- ¾ cup dairy free yogurt
- 1 cup apple sauce
- ⅓ cup almond milk
- 1 cup blueberries
Instructions
- Preheat the oven to 350℉/175℃
- Mix the dry ingredients in a mixing bowl and set aside
- Mix the wet ingredients an another bowl and combine syrup, yogurt, apple sauce and almond milk
- Add the wet ingredients to the dry ingredients and whisk to get a consistent batter. Fold the blueberries through the batter
- Pour the batter into the muffin pan and bake for 17 -20 minutes or until the top is golden, slightly crispy but still soft. Don't overcook them or the muffins will lose the moisture and fluffy texture
- Let the muffins cool a few minutes in the pan then take them out and serve
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Nutrition facts
Calories: 117; Fat: 2.3g; Carbs: 12.9g; Protein: 2.5g;
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2 Comments
Baxter@Foodtalko
05/17/2018 at 9:44 amThis looks absolutely delicious! I will try to make this for the weekend.
Mireille
05/17/2018 at 11:51 amBaxter,
Glad you like this recipe! Have fun making these.