Blueberry Muffins with Nancy's Cultured Soy Yogurt
Since I am trying to stay dairy-free, I am so glad I discovered that yogurt helps make baked gluten-free products less crumbly. It reminds me of what buttermilk does to baked goods...making them so good. So I whipped up these yummy Blueberry Muffins.
Servings: 12 muffins
Calories: 162kcal
Ingredients
- 1 package Bob's Red Mill Gluten Free Muffin Mix
- ½ cup vegetable oil
- 1 carton 6 onz Nancy's Cultured Soy Vanilla Flavored
- 2 organic eggs lightly beaten
- ¼ cup water
- 1 cup fresh blueberries
Instructions
- Set Oven to 400 degrees. Grease a muffin tin or use muffin baking cups. Mix all ingredients together in a bowl and blend well. Spoon batter into muffin baking cups filling each cup nearly to the top. Bake 22-25 minutes. Cool in pan 5 minutes then move muffins to a wire rack or cloth to cool. Makes 12 muffins. I love to eat them slightly warm. But they are just as good the next day. We keep them in a tupperware sealed container.
Notes
Nutritional values are based on one serving
Nutrition
Calories: 162kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 11mg | Potassium: 19mg | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1.2mg | Calcium: 4mg | Iron: 0.2mg