These blueberry yogurt muffins are a delightful treat that combines the tangy flavor of vegan yogurt with the sweetness of fresh blueberries. Perfect for breakfast or a snack, these muffins are moist, fluffy, and bursting with berry goodness. The use of vegan yogurt makes them a great option for those following a plant-based diet.
When preparing this recipe, you may need to visit the supermarket for a few key ingredients. Vegan yogurt might not be a staple in every household, but it is essential for achieving the right texture and flavor in these muffins. Additionally, fresh blueberries are crucial for that burst of fruity goodness, so make sure to pick up a pint if you don't have any on hand.
Ingredients for Blueberry Yogurt Muffins
All-purpose flour: The base of the muffin batter, providing structure and texture.
Sugar: Adds sweetness to the muffins, balancing the tanginess of the yogurt.
Baking powder: A leavening agent that helps the muffins rise and become fluffy.
Baking soda: Works with the baking powder to ensure the muffins rise properly.
Salt: Enhances the flavors of the other ingredients.
Vegan yogurt: Adds moisture and a tangy flavor, while keeping the recipe plant-based.
Vegetable oil: Provides fat for a tender crumb and moist texture.
Vanilla extract: Adds a warm, sweet flavor that complements the blueberries.
Fresh blueberries: The star ingredient, providing bursts of juicy, fruity flavor in every bite.
Technique Tip for This Recipe
To ensure your blueberries are evenly distributed throughout the muffins, toss them in a small amount of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
Suggested Side Dishes
Alternative Ingredients
All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
Sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
Baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
Baking soda - Substitute with baking powder: Use 3 teaspoon of baking powder for each teaspoon of baking soda, but this may affect the taste slightly.
Salt - Substitute with sea salt: Sea salt can add a slightly different flavor profile and contains trace minerals.
Vegan yogurt - Substitute with applesauce: Applesauce keeps the muffins moist and adds natural sweetness.
Vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.
Vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.
Fresh blueberries - Substitute with frozen blueberries: Frozen blueberries work well when fresh ones are not in season, though they may add extra moisture.
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How to Store or Freeze These Muffins
Allow the blueberry yogurt muffins to cool completely on a wire rack before storing. This ensures they don't become soggy from trapped steam.
For short-term storage, place the muffins in an airtight container. Line the bottom of the container with a paper towel to absorb any excess moisture. Store at room temperature for up to 2-3 days.
If you need to keep them fresh for a bit longer, refrigerate the muffins. Again, use an airtight container and a paper towel lining. They will stay fresh for up to a week in the fridge.
To freeze the muffins, wrap each one individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps them from sticking together.
Place the wrapped muffins in a large, resealable freezer bag or an airtight container. Label with the date to keep track of their freshness. They can be frozen for up to 3 months.
When ready to enjoy, thaw the muffins at room temperature for about an hour. For a quicker option, microwave them on a low setting for 20-30 seconds.
To refresh the muffins and bring back their just-baked texture, warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This step is especially useful if they were frozen.
If you prefer a slightly crispier top, sprinkle a bit of sugar on the muffins before reheating in the oven. This will give them a delightful crunch.
For an added burst of flavor, serve the reheated muffins with a dollop of vegan yogurt or a drizzle of maple syrup. This complements the blueberries beautifully and enhances the overall taste.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the blueberry yogurt muffins on a baking sheet and cover them with aluminum foil to prevent them from drying out. Warm them in the oven for about 10-15 minutes or until they are heated through.
Use a microwave for a quick reheat. Place a muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.
For a crispy exterior, try reheating in a toaster oven. Set the toaster oven to 350°F (175°C) and place the muffins directly on the rack or on a baking sheet. Heat for about 5-7 minutes, keeping an eye on them to avoid over-browning.
If you have an air fryer, preheat it to 320°F (160°C). Place the blueberry yogurt muffins in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don't get too crispy.
For a stovetop method, use a skillet over low heat. Place the muffins in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming. This method can give a slightly toasted exterior while keeping the inside moist.
Essential Tools for This Recipe
Oven: Used to bake the muffins at the specified temperature of 375°F (190°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Placed in the muffin tin to prevent the muffins from sticking and to make them easier to remove.
Large bowl: Used to mix the dry ingredients together.
Another bowl: Used to mix the wet ingredients together.
Whisk: Used to combine the dry ingredients thoroughly.
Spatula: Used to fold in the blueberries gently and to mix the wet and dry ingredients together.
Measuring cups: Used to measure out the flour, sugar, vegan yogurt, and vegetable oil accurately.
Measuring spoons: Used to measure out the baking powder, baking soda, salt, and vanilla extract accurately.
Toothpick: Used to check if the muffins are done by inserting it into the center of a muffin.
Wire rack: Used to cool the muffins completely after baking.
Cooling rack: Another term for the wire rack, used to cool the muffins.
How to Save Time on Making These Muffins
Pre-measure ingredients: Measure all ingredients ahead of time to streamline the baking process.
Use a large bowl: Mixing in a large bowl helps combine dry ingredients and wet ingredients more efficiently.
Opt for frozen blueberries: If you're short on time, use frozen blueberries instead of fresh ones to skip the washing and drying steps.
Silicone muffin liners: Use silicone muffin liners for easy release and less cleanup.
Quick cooling: Place the muffin tin on a wire rack immediately after baking to speed up the cooling process.
Blueberry Yogurt Muffins Recipe
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup vegan yogurt
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix vegan yogurt, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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