Nitty Gritty Vegan

Vegan Blueberry Yogurt Muffins

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
Tags: Vegan


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

Total Cost: $4.57

Cost per muffin: $0.29


  1. Preheat oven to 400F and either add liners to a baking pan or grease the pan.
  2. Add 3 teaspoons of baking powder and all other dry ingredients to a small mixing bowl. Whisk to combine.
  3. In a large mixing bowl, combine the wet ingredients (not the blueberries) and whisk. Add one teaspoon of baking powder and mix.
  4. Slowly add the dry ingredients to the wet ingredients until combined.
  5. Mix in the blueberries and fill your baking pan with the batter.
  6. Bake at 400F for 20-25 minutes or until golden brown. Remove from oven and allow to cool slightly in the pan before serving.

If you end up making this recipe, don’t forget to tag me on Instagram @nittygrittyvegan

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