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!
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.