Blueberry Yoghurt Muffins
Gang/Type: Cake
Ergibt/Yield: 12 Muffins
For the batter:
  • 250 g (8.8 oz) flour
  • 100 g (3.5 oz) sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch ground vanilla
  • 200 g (7 oz) soya yoghurt
  • 75 ml (1/3 cup) neutral-tasting oil
  • 75 ml (1/3 cup) water
  • 125 g (4.4 oz) blueberries
  1. Heat the oven to 180° C (360° F) and equip a muffin tray with paper liners.
  2. Mix the dry ingredients for the batter. Then add the wet ingredients and briefly mix with a spoon. Fold in the blueberries and pour the batter in the paper liners. Bake in the oven for about 25 minutes until golden.
  3. Remove the muffins from the oven and keep them in the tray for another 5 minutes. Then let cool on a cooling rack.
To pour the batter IN the paper liners and not around them, I use an ice cream scoop with ejection function, that I have bought years ago.
Recipe by Blueberry Vegan at