Bake blueberry muffins, which, despite their unconventional composition will be just as soft, tasty and wet as usual. This recipe does not contain eggs, but fermented milk the products in it are replaced with almond milk and soy yogurt without flavoring additives. Thanks to applesauce and vegetable oil the muffins inside are moderately moist and the sugar sprinkles turbidado during baking covers them with a light crisp. For the preparation of these muffins can be used both fresh and frozen blueberries, previously thawing it. But fresh berries give more juiciness. Nutrition value of one portion: (only 12 muffins) Calories 200, total fat 7 g., saturated fat g., protein 2 g., carbohydrates 31 g., fiber g., cholesterol mg., sodium mg., sugar г. 
AT ремя: 1 час. Difficulty: Easy Quantity: 12 cupcakes. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. premium flour
- 2 tsp baking powder
- 0.5 tsp salt
- 2/3 Art. brown sugar
- 0.5 tbsp. plain soy yogurt
- 1/3 Art. unsweetened almond milk
- 1/3 Art. vegetable oil
- 1/4 Art. sugarless applesauce
- 1 tsp vanilla extract
- 2 tbsp. fresh or frozen blueberries (thaw)
- 2 tbsp. l sugar turbinado
Recipes with similar ingredients: premium flour, sugar brown, almond milk, apple sauce (puree), blueberries
Recipe preparation:
- Preheat the oven to 175 ° C. Lay out paper tins in metal mold for 12 muffins and lightly sprinkle with culinary spray.
- In a large bowl, whisk together the flour, baking powder and salt. Вmedium bowl mix brown sugar, yogurt, almond milk, butter, applesauce and vanilla.
- Gently use a silicone spatula to mix the liquid mixture into dry. Before the dough is fully kneaded, stir blueberries (it’s okay if there are a few lumps in the test). Spread the dough evenly over the tins. Top evenly sprinkle sugar on the turbinado.
- Bake until the tester inserted in the center of the muffin comes out clean, 20-24 minutes. Cool the muffins in shape for several minutes, then lay out and cool completely on a wire rack. Store in airtight container at room temperature no longer than 3 days.
