Spring is here, so that means these Blueberry Yogurt Muffins are on the menu! These vegan muffins are incredibly soft and fluffy, and speckled with little bursts of fresh, juicy blueberries.
These vegan blueberry muffins are light, fluffy, moist, and perfect for breakfast or snacking on! They come together quickly and don’t require any fancy equipment of ingredients. Just a few pantry essentials, plus blueberries and non-dairy yogurt.
Why Do Muffins Contain Yogurt?
Before going plant-based, I would have used Greek yogurt in this recipe, but now I like to use a thicker coconut yogurt in its place. Adding yogurt ….
- helps keep baked goods nice and moist
- add a crave-worthy, old-fashioned flavor
- makes these extra light and fluffy
Not sure which dairy-free yogurt to choose? Check out this post from the Vegan Review.
How to Make Vegan Blueberry Muffins:
(For ingredients and full instructions see printable recipe below)
These plant-based, blueberry yogurt muffins are super easy and simple to make, taking about 10 minutes to prep. First, sift together the dry ingredients (flour, baking powder, sugar and salt) in a medium mixing bowl.
Add dry ingredients to wet ingredients and mix until just combined, and no dry bits are visible. Fold in the blueberries (reserve ¼ cup of them for the top of the muffins).
Divide the batter evenly into a lined or greased 12-tin muffin pan, filling them all the way to the top (you should end up with 10 muffins). Add reserved blueberries on top of each muffin.
Bake for 5 minutes in an initial high heat oven, then turn oven temperature down and bake an additional 15-18 minutes or until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to continue cooling.
Blueberry Muffin Recipe Tips
You can make these muffins with fresh or frozen blueberries. Do not defrost frozen blueberries before using; just sprinkle frozen blueberries with a little flour then stir into the batter as directed.
Tossing the blueberries with one teaspoon of flour prevents them from sinking to the bottom. It also helps prevent muffins from becoming overly wet.
Sprinkling raw turbinado or sanding sugar on top of the muffins before baking yields a delicious, crackly muffin top. You can buy raw sugar at most grocery stores these days, or order through Amazon to save yourself a trip.
These muffins taste best after they’ve had time to cool completely. Or better yet, let them rest for a couple of hours at room temperature before serving.
Reserve some of the blueberries to scatter over the tops of the muffins just before they go in the oven ensures that juicy, blueberry bites even on the top.
Fill the tins almost all the way to the top for taller muffins. This recipe makes ten rather than twelve muffins as we are making them a little bit bigger.
High heat in the beginning helps to create a nice domed top. Don’t worry, we turn to oven down to ensure a few minutes later to make sure they cook properly in the middle.
Blueberry Muffin Variations:
Swap the blueberries out for most different kinds of fruit – raspberries, strawberries, blackberries, peaches, etc.
Add grated lemon or orange zest for a citrus blast.
Swap the blueberries for chocolate chips and/or chopped nuts or dried fruit.
How to Store Blueberry Yogurt Muffins
These vegan blueberry muffins are best eaten within a day or two of them being baked but they will keep for about two days, refrigerated in an airtight container. I actually prefer keeping them uncovered, since they can become a bit sticky container seals in all the moisture from the blueberries.
If this happens, you can warm them in an oven over toaster oven at 350F° for 5-10 minutes before serving. This also gives it a nice, crisp, toasty top.
Can I Freeze Yogurt Muffins?
Yes these vegan blueberry muffins freeze really well in an airtight container or freezer bag for up to three months.
Allow to defrost for a couple at room temperature and feel free to pop in the oven 5-10 minutes to before serving.
I hope you love these soft and delicate vegan muffins! If you liked this recipe or have any questions, leave a comment down below and giving this recipe a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find this recipe!As always, if you make something from the blog, be sure to tag @allergylicious on Instagram so I can see your creations. Also, follow along with me on Instagram, Pinterest, YouTube, and Facebook too.
Printable Blueberry Muffin Recipe
- 2 C. unbleached, all purpose flour
- 3/4 C. granulated cane sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 C. unsweetened non-dairy milk (I used flax milk)
- 1/3 C. dairy-free yogurt (greek style)
- 1/4 C. neutral oil
- 1 tsp. apple cider vinegar
- 2 tsp. pure vanilla extract
- 1 1/4 C. fresh blueberries
- Preheat oven to 425° degrees. Line muffin tins with 10 liners.
- In a large bowl, whisk the flour, sugar, cinnamon, baking powder and salt.
- In a separate bowl, whisk milk, yogurt, oil, vinegar, and vanilla and mix until smooth then pour into the dry and stir until flour is incorporated. Do not over mix.
- Gently fold in 2/3 of fresh blueberries into the batter.
- Divide batter between prepared liners then add a few extra blueberries to the top of each one.
- Bake 5 minutes then reduce oven temperature to 375° and bake 15-18 minutes extra minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 5 minutes then turn out onto a wire rack to cool completely.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 231mgCarbohydrates: 39gFiber: 1gSugar: 19gProtein: 4g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.