Blueberry Yogurt Muffins from Happy Herbivore Light & Lean

Makes 12

If I had to pick a favorite kind of muffin, I think blueberry muffins would be it for me. With their hint of lemon, these muffins make me think of sunny, relaxed mornings. I also love that they’re made with vegan yogurt (a boost of protein!) and very little sugar.

2 c white whole-wheat flour
1 tsp baking powder
½ tsp baking soda
pinch salt
¼ c raw sugar
1 ripe (spotted) banana
½ c vanilla nondairy milk, divided
6 oz vegan yogurt (plain, vanilla, or blueberry)
¼ c unsweetened applesauce
1 c blueberries (thawed, if using frozen)
3–4 tbsp lemon zest

  1. Preheat oven to 350˚F. Line muffin tin with paper or silicone cups or use a nonstick pan, and set aside.
  2. In a mixing bowl, whisk flour with baking powder, baking soda, salt, and sugar.
  3. In a small food processor or blender, whiz banana with 1⁄4 cup nondairy milk until silky smooth.
  4. Stir into flour mixture, then add yogurt, applesauce, and remaining nondairy milk. Stir a few times, add blueberries and lemon zest, and stir gently, folding in blueberries, until just combined.
  5. Spoon into muffin cups and bake 15–20 minutes or until muffins are golden, firm to the touch, and a toothpick inserted in the center comes out clean.

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