I’ve tried many different blueberry muffin recipes, and it’s really quite difficult to choose a favorite. But if I were to choose one recipe that had the delicate hint of dairy, that subtle combination of sweet and slightly sour, that only milk products can impart, it would definitely be this one. Plain soy yogurt successfully imparts an almost authentic milky flavor that cannot be duplicated by any milk substitutes. I use soy yogurt almost exclusively as a substitute for buttermilk, and always with excellent results. If you’re looking for a buttermilk stand-in, here’s you baby. Try these muffins – they are a real crowd-pleaser. Enjoy!
Blueberry muffins made with soy yogurt
2 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
3/4 cup plain soy yogurt
2/3 cup canola oil
1 teaspoon vanilla extract
2 cups fresh blueberries
Preheat your oven to 375 degrees F. Spray your 1 dozen cup muffin tray with non-stick spray.
In a medium bowl, mix together the egg, soy yogurt, oil and vanilla.
In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together. Fold in the blueberries. Then fold in the wet ingredients and stir until just combined. (do not overmix the batter)
Fill each muffin cup and place in the center of your oven. Bake about 30 minutes until golden. Remove from oven and cool for 10 minutes. Remove muffins from pan and cool on wire rack. Makes one dozen.
Don’t forget to submit your entry to Presto Pasta Nights #77, which I am hosting next week. Information here.