Now that spring is here I’ve really been trying to use all of the seasonal fruits and vegetables. While berries have been available for several months from Florida and California they don’t come in to season here until May. The closer it gets to May the closer the berries are to home.
Since J loves fruit I’ve been buying up all the berries I can and pairing them with all different types of food to try and get him to eat different things. He really likes yogurt so I wanted to make him a muffin that had both yogurt and berries in it. Instead of using traditional yogurt I used Nancy’s Oatmilk Yogurt. I really like the tangy flavor and the texture of this yogurt and the vanilla flavor is pretty strong so it’s great for baking.
Because I was using oatmilk yogurt I just went ahead and made the entire muffin vegan. It’s not hard to substitute out regular ingredients for vegan ingredients and still have it taste really good. I whipped these up in about 10 minutes and popped them into the oven.
They came out looking great. The tops were a little rustic but the color from the berries was popping through. As I bit into them I thought they were the perfect breakfast muffin. They weren’t overly sweet which is what I like in a muffin and they were just a tad tart from the different berries.
Not a fan of muffins for breakfast? These would also be great as an afternoon snack served with a cup of coffee or a glass of iced tea.
- 2 c. flour
- ⅓ c. sugar
- 1 t. baking soda
- 1 t. baking powder
- juice of 2 lemons (or 1 really large lemon)
- 4 T. vegan buttery spread
- 1 t. vanilla
- 1 c. Nancy's Vanilla Oatmilk Yogurt
- 1 c. berries, chopped
- Preheat the oven to 400 degrees. Line a muffin tin with cupcake liners. Set aside.
- In a large bowl combine the flour, sugar, baking soda, and baking powder. Mix well and set aside.
- In another large bowl combine the juice of the lemons, the vegan buttery spread, vanilla, and oatmilk yogurt. Mix well to combine.
- Pour the flour mixture into the yogurt mixture and mix well.
- Fold in the berries.
- Fill the muffin cups almost to the top with the muffin batter.
- Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
I was provided with samples of Nancy’s Oatmilk Yogurt to use in a recipe but all opinions are 100% my own.