Fluffy Blueberry Muffins
These come out light, moist, and not overly sweet. The yogurt helps keep them fluffy while the plant based butter adds richness.
- Time
- 18 to 22 minutes
- Servings
- 12 muffins
Ingredients
- 250 g all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 115 g plant based butter, melted and cooled
- 120 g plain yogurt
- 2 large eggs
- 80 to 100 g monk fruit sweetener (adjust to taste and product strength)
- 120 ml milk (dairy or plant based)
- 1 tsp vanilla extract
- 180 g fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
Steps
- Heat oven to 190°C (375°F). Line a 12 cup muffin tin or grease it well.
- Toss the blueberries with 1 tbsp flour and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, yogurt, eggs, monk fruit sweetener, milk, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine.
- Fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 18 to 22 minutes, until the tops are lightly golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a rack.
- Do not overmix the batter.
- Let the batter rest for 10 minutes before baking.
- Start baking at 200°C for the first 5 minutes, then reduce to 190°C for the remaining time. This helps create a taller muffin top
