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.
Blueberry Yoghurt Muffins
- 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
- 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.