Vegan Blueberry Yoghurt Muffins

I’ve been getting into a rhythm of making my own homemade soy yoghurt every other week or so, which my flatmate and I have been absolutely loving. And then the other day I remembered that as a child, I used to help my mom bake muffins with buttermilk or yoghurt (dairy of course, since I barely knew what vegan meant then). So, since I had a full two litres of soy yoghurt on hand, I figured I’d try my hand at some blueberry yoghurt muffins. These are a bit indulgent, with both sugar and oil, so maybe keep these as a weekend treat! I made a batch and froze most of them to limit the temptation!

If you don’t have soy yoghurt on hand, I’m pretty sure you could just substitute it with a vegan “buttermilk” – just take one cup of plant milk (soy works well), add a teaspoon of apple cider vinegar, and wait a few minutes for it to curdle. Or, make your own homemade soy yoghurt!

I used a mixture of aquafaba (the water from a can of chickpeas) and ground flaxseed for the “egg” in the recipe. I like to use more than one type of egg replacer in a recipe: since each kind of egg replacer has slightly different strengths (between binding, leavening and adding moisture), it means that the combination is more likely to give a good result.

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations 🙂

Print Recipe

Blueberry Yoghurt Muffins

These vegan blueberry yoghurt muffins are a great little indulgence for a weekend treat. Use up some of those blueberries you’ve been keeping in the freezer, and of course your homemade soy yoghurt!

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 12 large muffins

Ingredients

• 1 1/2 cups flour cake flour or whole wheat flour
• 1 tbsp baking powder
• 1 tsp bicarbonate of soda
• 1/4 tsp salt
• 2/3 cup sugar
• 6 tbsp aquafaba
• 2 tbsp ground flaxseed
• 2/3 cup oil canola or sunflower
• 1 cup soy yoghurt homemade or store-bought
• 1 1/2 cups blueberries fresh or frozen

Directions

• Preheat the oven to 180ºC
• Grease a 12-cup muffin tray with vegan butter or coconut oil.
• Mix the flour, baking powder, bicarb, salt, and sugar in one bowl.
• In another bowl, beat the aquafaba, flaxseed, oil, and soy yoghurt together.
• Add the wet mixture to the dry mixture, and mix until blended. Be careful not to overmix!
• Stir in the blueberries.
• Spoon the mixture into the muffin tray, and place in the middle of your preheated oven.
• It should be done about about 20-30 minutes.
• Remove and place the tray on a wire rack, and leave until it’s cool enough to touch, before removing the muffins.