Serves 12
35 min
Vegan Blueberry Yogurt Muffins
Recipe GLPR10c6f368e6f6a3
Tender, moist blueberry muffins made with ripe banana, plant-based yogurt, and bright lemon zest. These dairy-free treats are perfect for breakfast or brunch and come together in about 35 minutes.
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Ingredients
1 ripe banana, peeled
6 ounces plain vegan yogurt
3 tablespoons lemon zest
1 cup fresh or thawed blueberries
2 cups white whole-wheat flour
1 teaspoon baking powder
pinch pinch of salt
Directions
Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set the dry mixture aside.
In a blender, combine the banana, vegan yogurt, and lemon zest. Blend on low-to-medium speed for about 20 seconds until smooth and well incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined; do not overmix, as lumps in the batter are normal and will help keep the muffins tender.
Carefully fold the blueberries into the batter using as few strokes as possible to avoid crushing them.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake for 15 to 20 minutes until the muffins are golden brown on top, feel firm when lightly touched, and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
