The Most Moist Blueberry Muffins Ever

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Now that school is back in session, some mornings can get hectic that it seems like you are barely running out of the door clothed not even giving a thought of anything for breakfast? Well your busy mornings are now taken care of with a delicious and moist blueberry muffin.

Bake a batch of these on Sunday night and enjoy them throughout the week. You can’t have an excuse anymore to not eat breakfast which is the most important meal of the day.

I have dealt with a nut allergy for many years which makes it hard for me to usually grab just any granola or breakfast bar. Many of them have nuts in them or have been made on equipment with nuts. These blueberry muffins are the perfect on-the-go breakfast solution for me because I know exactly what is going in them.

For those that are lactose intolerant or have to eat a gluten free diet, I completely understand how hard that can be to find foods that are still safe to eat. That’s why I was so excited when I saw that Silk now has a dairy-free yogurt that you can find at Walmart. They also have blueberry, strawberry, vanilla, peach mango, and even pineapple.

Because it’s gluten-free and low in saturated fat, I don’t feel so guilty enjoying myself to a delicious cup of yogurt. It is also free of cholesterol and any artificial flavors and colors. I couldn’t wait to use the yogurt as a substitute to cut back on the butter and oil in my muffin recipe.

I can’t wait to share my muffin recipe with y’all. But before I do, I want to mention one little disclaimer. This recipe is not using all gluten-free ingredients, but could easily be done if needed. I really do just love the moistness that the yogurt gives the muffins.

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup sugar
• ½ tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• 1 container of Silk Dairy-Free yogurt- I used blueberry but would also be delicious with other flavors depending on what fruit you choose.
• 1/3 cup vegetable oil
• 1 cup blueberries

Preheat the oven to 350 degrees.

In a bowl sift the flour, sugar, salt, baking powder, and baking soda together.

Stir in the Silk Dairy-Free yogurt and oil until flour mixture is moistened.

Fold in blueberries.

Line muffin tins with cupcake liners or grease the muffin tins to keep the muffins from sticking. I also spray a little non-stick cooking spray inside the cupcake liners as well.

Fill the tins about ¾ full and bake for about 17-20 minutes.

I always check that their done by placing a toothpick in the middle of one and if it is dry then they are done.

Allow them to cool and then remove storing in an air tight container to keep them fresh.

Now your breakfast for the week is prepared and ready to go. No more worrying about running late and starving later. These delicious muffins have got you covered.

Let me know if you try the recipe in the comments below and what fruit is your favorite to add to muffins. Plus you can also check out other ways to use Silk Dairy-Free yogurt in your recipes HERE.

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