Blueberry Yogurt Muffins

These vegan blueberry muffins with yogurt are so easy to make, a great snack to-go or perfect to start the day. The muffins are definitely healthier than the classic muffins in the supermarket or from the bakery. The addition of yogurt makes the muffins moist. Oats make the recipe perfect.

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Course: Dessert, Snacks

Cuisine: American

Keyword: Blueberries, Blueberry Muffins, Healthy Snacks, Muffins, Vegan Recipes, Vegan Snacks

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 12 Muffins

Author: Melanie

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Zutaten

150 gr Spelt Flour
100 gr Rolled Oats Processed into oat flour
200 gr Coconut Yogurt Alternativ: Sojajoghurt Alternative: Soy yogurt
150 gr Blueberries
100 - 130 gr Coconut Sugar Alternative: Maple Syrup or other sweeteners (Amount according to taste)
80 ml Oat Milk
50 ml Olive Oil Alternative: Coconut Oil
30 ml Nut Butter OPTIONAL – Alternative: 80 ml Olive Oil
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tbsp Lemon Zest Or Lemon Juice
1 pinch of Salt

Anleitung

Mix oats into oat flour in a blender and wash the blueberries.
In a mixing bowl, combine spelt flour, oat flour, baking powder, baking soda, coconut sugar and salt.
Then, in a separate mixing bowl, whisk together coconut yogurt, oat milk, olive oil, nut butter, lemon juice.
Add the mixture to the dry ingredients. Mix everything into a creamy dough and now stir the blueberries into the dough.
Grease the muffin cups with a little butter/margarine. Pour the batter into the muffin cups.
Bake the muffins at 350°F for about 20 - 25 minutes. If you're not sure use the toothpick test. Simply stick a toothpick into the muffin. If the toothpick is clean then the muffins are ready.
Let the muffins cool briefly and enjoy them while they are still warm.

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