Lemon Blueberry Muffins with Yoghurt (Vegan option)

Makes 12 x 50g muffins.


  • 1 ½ cups all-purpose flour (190g) + 1 tablespoon for coating blueberries
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 100g nuttelex (vegan) or butter or similar spread
  • ½ cup caster sugar (100 grams)
  • 1 large egg, room temperature OR a flax "egg" (1 tablespoon ground flaxseed/linseed plus 1 tablespoon water)
  • 100g coconut yoghurt (vegan) or dairy-based yoghurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 50g blueberries (drained if berries are in syrup)


  1. Preheat the oven to 170°C and grease 2x6-cup muffin trays.
  2. In a medium-sized bowl mix together the all-purpose flour, baking powder, and salt.
  3. In a larger bowl beat together caster sugar and nuttelex (or butter). Mix in egg (or substitute), lemon juice, yoghurt, vanilla extract and lemon zest until combined.
  4. Fold the dry ingredients into the wet ingredients with a spatula, and mix until just combined.
  5. Toss the blueberries into some extra flour to loosely coat them, then mix into the batter until they're evenly distributed.
  6. Divide the muffin batter evenly between the muffin trays.
  7. If desired, press a few additional blueberries on top of each muffin (or a bit of blueberry jam if you prefer).
  8. Bake the muffins for 18-20 minutes at 170°C to give the muffins a golden brown dome top (a skewer should come out clean).
  9. Let the muffins sit in the trays for 10 minutes to cool, then move them to a wire rack to finish cooling.

based on: Lemon Blueberry Muffins with Yogurt at Chelsweets