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Do you know what makes Mondays beautiful, darlings? Fresh blueberry muffins that are so easy to make (only one bowl!), loaded with beautiful fresh blueberries held together by just enough of that perfectly crumbed cake that’s not too sweet and light enough that you feel you could just reach for another… or three. Oh, they also happen to be half whole wheat and vegan, but you know, details details. 😉
When Silk reached out and asked me to make a recipe featuring their almond or cashew milk and new non-dairy yogurt, I was pretty excited and wanted to get started right away. A new Wal-Mart just opened near my house, and I happened to by running an errand nearby that day anyway, this was the perfect excuse to pop in, check it out, and pick up my Silk ingredients. To find your Silk milk and non-dairy yogurt, make a beeline to the dairy section and you’ll see the Silk almond milk and Silk cashew milk in the refrigerated section with the doors, and the Silk non-dairy yogurt conveniently placed right on the open refrigerated shelves. Easy!
Having just picked up some organic blueberries a day or so earlier and having breakfast on the brain, as I often do, these blueberry muffins were meant to be. I chose to use Silk cashew milk today because the last non-dairy milk I had in the house was almond (unsweetened), and I always alternate between the two because I can never choose. Both are delicious, and we use them all the time in smoothies to save calories and they are my go-to “milk” for baking and dishes where I need a 1:1 non-dairy substitute. I like that they are non-GMO and have more calcium than traditional milk.
Silk non-dairy yogurt comes in four flavors: vanilla, strawberry, peach and mango, and blueberry. I chose to use blueberry because, well, blueberry muffins. This was actually my first time baking with a non-dairy yogurt, as opposed to just eating it or using it in smoothies, but since the texture, flavor, and nutritional profile are similar to any other yogurt (only it’s carrageenan free and dairy free) I decided to take the risk. It will not be the last! The yogurt added that perfect yogurt moisture to the muffins, giving them that beautiful bakery texture and a plant based protein boost. Imagine the possibilities for future dairy-free baking adventures!
This recipe makes a dozen muffins baked in a standard cupcake tin. It’s the perfect portion size to pair with a piece of fruit and an almond milk latte (or glass of almond milk) for a quick breakfast at home or easy breakfast on the go. We ate a few and then I stored the rest in the freezer to reheat on extra busy mornings or as a quick afternoon snack. The creamy yogurt in the batter keeps the muffins from drying out in the freezer, so these make a great make-ahead option for meal planners.
I hope you enjoy my vegan blueberry muffins! We loved them so much, I made two batches and didn’t share! 😉
If you’d like to find even more delicious non-dairy inspiration, visit this link. Comment below and share your favorite!
- 1¼ c all purpose flour
- 1½ c whole wheat flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ c granulated sugar
- zest of 1 lemon (about 1 tsp)
- 1 tsp ground cinnamon
- 2 flax "eggs" (2 tbsp ground flax combined with 6 tbsp water, let sit 10-15 minutes)
- ½ c loosely packed light brown sugar
- ½ c Silk non-dairy yogurt, blueberry or vanilla flavor
- 1 c Silk cashew milk (vanilla or unsweetened) or Silk almond milk (vanilla or unsweetened)
- 1½ c fresh blueberries
- turbinado sugar to top muffins (optional)
- Preheat your oven to 375 F and line a muffin tin with paper liners. Set aside.
- In a large mixing bowl, stir together the dry ingredients.
- Add the wet ingredients to the bowl and stir with a spatula, scraping the sides as needed, until just combined. Gently stir in the fruit.
- Divide the batter between the 12 muffin liners and top with a sprinkling of turbinado sugar if desired.
- Bake for 30 minutes until the muffin tops are golden brown and the center of a muffin springs back when touched.
- Remove from the oven and allow to rest in the pan 10 minutes before removing to a rack to cool completely.