By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 12
99 cal · 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.
Comments
Vegan yogurt is the friction point here: Harris Teeter and Food Lion stock it, but you'll need to budget for a deliberate stop in their dairy or specialty section, and it costs $5–7 per container against conventional yogurt at $3. The 35-minute stated time ignores banana mashing and blueberry tossing, so call it 45 minutes if you're doing it fresh. The rest of the pantry is standard and cheap—whole wheat flour, lemon, baking powder from any Charlotte chain, and blueberries frozen or fresh depending on season. This makes twelve portable muffins that reheat well and hold for a weekday breakfast or snack, which suits a family that eats the same thing across several mornings.
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