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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 mins
Cook Time25 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 large 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.