Vegan Fruit and Yogurt Muffins

READY IN: 30mins
Recipe by VivianNP

Very moist and tasty. Can substitute any other juicy fruit (peaches, other berries etc)

Top Review by Legna

Moist & oh, so tasty! I used regular vanilla yogurt, and 2 Tbsp. wheat germ (sorry I didn't make it vegan). It turned out perfect! I had frozen strawberries, so I thawed them & cut them into bite-size pieces. My kids & I love them! Next time I will try a different fruit & maybe make it vegan ;) <br/>Made for Spring PAC 2013.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Mix in a large bowl, the flax seed and warm water.
  3. Let the flax seed set. In a separate bowl, stir together flour, sugar, baking soda and baking powder.
  4. Return to the bowl with the flaxseed in it. Combine yogurt, vanilla, margarine and blueberries with the flaxseed. Stir the two mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
  5. Bake in preheated oven for 25 minutes.

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