This recipe is a remake of my 2013 Blueberry Yogurt Muffins. Equally as delicious, but made grain free and with maple sugar instead of white sugar, and coconut milk rather than almond milk. Either recipe is incredibly easy and whichever one you choose, will get rave reviews.
You can switch up your berries, but if you use a more tart berry like a raspberry or blackberry, I would increase the sugar a bit. You can also use whatever type of sugar you like, but if you use coconut sugar, the muffin will turn out a much darker color. Switching up the milk is easy too however, I prefer coconut milk as it adds a certain amount of delicate crumb to the muffin because of the extra fat. And of course, you can add whatever yogurt you prefer. Plain or vanilla dairy free or full dairy yogurt will work just fine.
I used Miyoko’s Dairy Free Cultured butter in this recipe but in my 2013 recipe use Earth Balance Soy Free Butter in the tub. I prefer the Miyoko’s because it tastes like real butter, is healthier, and you can work with it like real butter. The Earth Balance has it’s uses too in certain recipes, but it has the texture of margarine. Miyoko’s is much more expensive, so if your budget won’t allow for that at the moment, the Earth Balance will still result in a lovely and delicious muffin!
Grain Free Blueberry Yogurt Muffins
*Makes 12 Muffins
2 Cups of Cassava Flour
2 teaspoons of Double Acting Baking Powder
1 teaspoon of Xanthan Gum
1/2 teaspoon of Celtic Sea Salt
3/4 Cup of Pure Maple Sugar (if you use white sugar increase to 1 cup)
3/4 Cup of Miyoko’s Vegan Cultured Butter, cold and cubed (if you use Earth Balance, reduce the amount to 1/2 Cup)
1 Container of Trader Joe’s Vanilla Organic Cashew Yogurt
1 teaspoon of Pure Vanilla Extract, 2 if you use plain yogurt
1 Cup of Full Fat Coconut Milk
2 Cups of Organic Frozen Blueberries
Pure Maple Sugar for Sprinkling
Preheat oven to 375 degrees and line a 12 muffin tin with paper liners and set aside.
Whisk the flour, baking powder, xanthan, salt, and maple sugar. Cut in the butter until it resembles pea sized pieces. Whisk the vanilla and egg into the coconut milk. Add the coconut milk and yogurt to the flour mixture and gently fold until all of the dry ingredients are incorporated. Do not over mix. Next, add the blueberries and continue gently folding until they are dispersed.
Use the entire flour mixture for the 12 muffins. I spoon the batter into each muffin paper up to the edge, then go around again and top them of with another scoop. They will appear overfilled, but don’t worry, they bake perfectly! Next, sprinkle the tops of each muffin with a generous pinch of pure maple sugar.
Bake for 30 minutes or until they test done in the middle. I use convection for all of my baking, if you’re using a conventional oven, they may take 5 or so minutes longer to bake.