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Vanilla yogurt blueberry muffins

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Ingredients for 1 servings:

  • 150 g sugar
  • 200 g soy yogurt (yogurt alternative) (vanilla flavor)
  • 200 g flour
  • 80 ml oil (corn germ oil)
  • 2 tsp baking powder
  • 1 pinch of baking soda
  • 125 g blueberries
  • Margarine, vegan for the mold
  • Breadcrumbs, vegan for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, makes 12 pieces.

Grease the muffin tin with margarine (e.g., Alsan) and sprinkle with breadcrumbs. Combine the flour, baking powder, and baking soda. Combine the sugar, oil, yogurt, and blueberries. Mix the dry and wet ingredients together, stirring only until a smooth batter forms. Divide evenly among the muffin tin cups. Bake at 170°C (fan oven) for at least 20 minutes (maybe longer; mine turned out very moist, but not too moist). You can use more or less blueberries, of course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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