Vegan Blueberry Yogurt Muffins

• 1/4 cup eggbeaters or (optional), Replace eggbeaters for 2 tablespoon vegetable oil
• 1 cup soy yogurt
• 13 cup butter vegetable or soy butter
• 1 teaspoon vanilla extract pure
• 2 cups flour, all-purpose 2 cups all-purpose flour
• 1/2 cup fructose
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 cups blueberries fresh or frozen (If using frozen blueberries, do not thaw before adding

1. Preheat oven to 375F (190C).
2. Position rack in center of oven.
3. Butter or line 12 muffin cups with paper liners.
4. In a large bowl whisk together the (egg beaters or 2 tablespoon vegetable oil), yogurt, butter, and vanilla extract.
5. In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt.
6. Gently stir in the blueberries.
7. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened.
8. (The batter will be thick.
9. If too thick add 2 tablespoon more of soy yogurt) Note: The batter is suppose to be thick!
10. !
11. Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop.
12. Place in the oven and bake for about 15 to 20 minutes or until a toothpick inserted in the center of a muffin just comes out clean.
13. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
14. Makes 12 muffins.

eggbeaters, soy yogurt, butter, vanilla, flour, fructose, baking powder, baking soda, salt, blueberries

Taken from recipeland.com/recipe/v/vegan-blueberry-yogurt-muffins-54440 (may not work)