Vegan Blueberry Yoghurt Muffins

  • Prep: 10 Mins / Cook: 25 Mins
  • Serves 8
  • easy

Light and fluffy, these guilt-free golden blueberry and yogurt muffins will brighten up your meal plan! Quick to prepare, egg-free and low in fat, they are a wonderful treat for your breakfast coffee or afternoon snack.


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  • Stoneground Spelt Flour Stoneground Spelt Flour 240g 2 cups
  • Pure Cane Sugar Pure Cane Sugar 140g 2/3 cup
  • Unsweetened Rice Milk Unsweetened Rice Milk 125ml 1/2 cup
  • Plain Yogurt Plain Yogurt 125g 1/2 cup
  • Blueberries Blueberries 100 2/3 cup
  • Cold Press Sunflower Oil Cold Press Sunflower Oil 50ml 1/5 cup
  • Dried Yeast Dried Yeast 1 tsp 1 tsp
  • Baking Soda Bicarbonate of Soda 1/2 tsp 1/2 tsp
  • Bourbon Vanilla Powder Bourbon Vanilla Powder pinch pinch
  • Sea Salt Sea Salt pinch pinch


  1. 1.In a large bowl sieve and mix the flour with yeast, cane sugar, sodium bicarbonate, vanilla powder, and salt.
  2. 2.In another bowl mix the rice milk with soy yogurt and sunflower oil.
  3. 3.Now combine dry and liquid ingredients, add the blueberries and mix gently.
  4. 4.Pour the mixture into a muffin tray. Bake at 180°C for 25-30 minutes. After this time, check the muffins by inserting a wooden toothpick - if it comes out clean, the muffins are ready.
  5. 5.Let them cool before serving. They can also be stored for 2-3 days in a biscuit tin or something similar.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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