This recipe is partnered with Soyfoods Association of North America in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.
One of the most popular recipes on my blog is this Lemon Blueberry Bread. It just keeps going and going and one of the reasons is because it is absolutely delicious. I’ve been looking for a way to adapt it into a muffin because the bread is very moist and so it’s not exactly an ideal breakfast on the go. When Soyfoods Association of North America asked me to come up with a recipe featuring one of their products for National Soyfoods this April, I came across the perfect one to adapt. Silk’s Strawberry Oat Muffins is perfect to turn into a Lemon Blueberry Muffins using Silk Blueberry Dairy-free Yogurt Alternative.
The Silk Blueberry “Yogurt” added extra moisture to the muffins and additional blueberry flavor depth. The soy ingredient also sneaks in added protein and is heart healthy along with being delicious.
- 1¼ cup all-purpose flour (divided)
- 1 cup large-flake rolled oats
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground cinnamon
- ¾ cup Silk Blueberry Dairy-Free Yogurt Alternative
- ¾ cup packed brown sugar
- ½ cup vegetable or canola oil
- ½ tsp finely grated lemon zest
- 1 tbsp lemon juice
- 2 tsp vanilla
- ¾ cup fresh blueberries
- Preheat oven to 400°F.
- Line muffin tin with 12 cupcake paper liners.
- Whisk together flour, oats, baking powder, baking soda, salt and cinnamon until combined, then set aside.
- In separate bowl, stir together Silk blueberry yogurt alternative, brown sugar, oil, lemon zest, or lemon juice and vanilla.
- Use ¼ cup flour in small bowl to lightly dust the blueberries so they do not sink in the muffins when baking.
- Stir into flour mixture just until moistened, then fold in blueberries.
- Scoop into muffin cups, filling about ¾ of the cup to leave room for rising.
- Bake for about 20 minutes, or until toothpick inserted into center comes out clean.
- Let cool and serve.
Silk Dairy-Free Yogurt alternative comes in delicious flavors like Vanilla, the Blueberry used here, Peach & Mango, Black Cherry and more. It works great in recipes as with these Lemon Blueberry Muffins, but the small cups are great to pick up to have with breakfast or for a snack to add heart healthy protein to your diet.
I used 3/4 cup of blueberries but if you prefer more, you can use one cup. If you want a smaller size berry in your muffins you can also chop them. My Lemon Blueberry Bread is a great weekend breakfast or a snack to have around the house but if you’re looking for something healthy to have while you’re getting the kids out the door, these Lemon Blueberry Muffins are perfect. Plus the Soy helps build that Mom muscle.