These muffins are sweet with a slight tang to them, making them a deliciously perfect blueberry muffin. The probiotics in the yogurt react to the baking powder to create a fluffy muffin instead of the usual gooey vegan baked goods. I have only tried this using the Silk brand soy yogurt. I would think that other brands and variations of vegan yogurt would still work, such as Silk almond yogurt or So Delicious coconut yogurt. If you don’t like blueberries, you can replace them with any fresh or frozen fruit. I think strawberries would be pretty good and I am probably going to try that flavor next. Just keep in mind that you want the fruit to be in bite-sized pieces. So if you do strawberries or any larger fruit, you will want to cut it up into smaller pieces.
When looking for vegan yogurt, the location within the store will depend on what store you are at. The two grocery stores that I visit place the vegan products in different locations. One store places the vegan yogurt with all of the regular yogurt while the other puts it in their “all-natural” section of the store. I live in a very small town and I am able to find a shocking amount of vegan specialty items. So, if you haven’t noticed any vegan yogurt in your stores, you might be overlooking it. The most popular brand is Silk and I can find it just about anywhere.
*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.
Vegan Blueberry Yogurt Muffins
Yields 16 muffins
– 2 cups all-purpose flour $0.16
– 3/4 cup granulated sugar $0.23
– 1/4 cup light brown sugar $0.25
– 3/4 tsp sea salt $0.03
– 4 tsp baking powder $0.19
– 1/4 cup vegetable oil $0.11
– 1/4 cup unsweetened apple sauce $0.20
– 6 tbsp silk dairy free yogurt $1.20
– 1/2 cup almond milk or other plant-based milk $0.20
– 1/2 tsp vanilla extract $0.80
– 1 cup frozen blueberries $1.20