Blueberry Yogurt Muffins

Picture of Blueberry Yogurt Muffins

Nutritional Information

  • Servings Per Batch: 12
  • Calories 116
  • Fat 0.80g
  • Carbohydrate 25.60g
  • Dietary Fiber2.90g
  • Sugars8.80g
  • Protein 3.50g
Total Time
Cook Time
Prep Time



Preheat oven to 350F. Thaw your blueberries (or use fresh). Line muffin tin with paper or silicone cups or use a nonstick pan, and set aside. In a mixing bowl, whisk flour with baking powder, baking soda, salt, and sugar.

In a small food processor or blender, whiz banana with 1/4 cup plant-based milk until silky smooth. Stir into flour mixture, then add yogurt, applesauce, and remaining plant-based milk. Stir a few times, add blueberries and lemon zest, and stir gently, folding in blueberries, until just combined.

Spoon into muffin cups and bake 15-20 minutes or until muffins are golden, firm to the touch, and a toothpick inserted in the center comes out clean.

This recipe on page 48.

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