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Blueberry Vegan is live for over two years now and I haven’t published a recipe for blueberry muffins yet. Almost a scandal! So this recipe now is extra simple and extra yummy.
If you like sweet things very sweet, you might want to add more sugar to the batter or use sweetened soya yoghurt. I used a little less sugar to make the muffins not too sweet.
Enjoy!
Love,
Rina
Blueberry Yoghurt Muffins
Aktiv
Passiv
Total
Autor/Author: Rina
Gang/Type: Cake
Ergibt/Yield: 12 Muffins
Zutaten/Ingredients
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
Also:
- 125 g (4.4 oz) blueberries
Zubereitung/Instructions
- Heat the oven to 180° C (360° F) and equip a muffin tray with paper liners.
- 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.
- Remove the muffins from the oven and keep them in the tray for another 5 minutes. Then let cool on a cooling rack.
Tipps/Notes
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.
Hallo Tina klappt das Rezept auch mit gefrorenen Blaubeeren?
Author
Liebe Heidi,
gefrorene Blaubeeren würde ich noch mit einem gehäuften Esslöffel Stärke mischen, bevor sie in den Teig kommen. Das saugt das Wasser etwas auf.
Liebe Grüße
Rina
Vielen Dank für dieses Rezept. Es gelingt wunderbar, ob mit oder ohne Blaubeeren. ❤️
Author
Liebe Katrin,
vielen Dank für dein Feedback. Es freut mich, dass es dir geschmeckt hat!
Liebe Grüße
Rina