Tuesday, October 25, 2011

Bakery-Style Berry Muffins

These are the kind of muffins that I rarely make. White flour and a decent amount of sugar and oil - though actually I've seen muffins with more sugar and oil/fat so I guess these aren't too terrible. Well taste wise, they are not terrible at all. They're the perfect muffin - soft insides with hard tops. If you want to retain the crisp muffin tops, freeze the muffins immediately after cooling - then when you want to eat them, thaw them on the counter and eat shortly after. While I did not make these with soy yogurt (I've actually never tried non dairy yogurt if you can believe it), that's what the original recipe calls for so I'll leave it that way. I can't wait to try other mix-ins using this muffin base.

If this sounds good, you might also like:
Double Chocolate Avocado Muffins
Coconut Banana Muffins
Healthy Carrot Cake Power Scuffins
Blackberry Orange Tea Scones

Bakery-Style Berry Muffins
Adapted from Vegan Brunch

Makes 12 muffins

2 cups all purpose flour
3/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup soy yogurt
1/2 cup nondairy milk (I used unsweetened plain soy)
1/2 cup olive oil (or canola or safflower)
2 tsp pure vanilla extract
1 1/2 cups frozen mixed berries (I used raspberries, blackberries and blueberries)

Preheat the oven to 375F. Prepare a muffin tin with oil or liners.

In a large mixing bowl, stir together flour, sugar, baking powder, and salt. Make a well in the center and add the yogurt, milk, oil, and vanilla. Stir to combine. Fold in the berries.

Scoop the batter into the muffin tin; it should almost fill the entire tin. Bake for 26 to 30 minutes, or until a toothpick or butter knife inserted through the center of the muffin comes out clean. Let cool for a few minutes in the tin, then transfer muffins to a cooling rack to cool completely.


Tia said...

wow they are BURSTING with berries. looks great!

Xiaolu @ 6 Bittersweets said...

Oh man you just reminded me that I need to try out this book! These do look bakery-style perfect!

janet @ the taste space said...

I'm totally with you on the soy yogurt. While I've tried all sorts of nondairy milks, I haven't tried soy yogurt either.. or soy sour cream.. dude, that just sounds gross! I've made my own with cashews or silken tofu, though (sour cream, not yogurt). :)

Chucky said...

I agree Ashley. You've got to live once and while and let the calorie-counting defenses down.

But you've done me one better! You've allowed me to read and view the pics. And, I only gained two-pounds!

Thanks for sharing. These muffins look totally 2-die-4. Hmm... what a way to go.

Joanne said...

Sometimes, a little decadence is called for. These look delicious!

Hannah said...

The best part of a berry muffin is obviously the berries, and these look like they're simply overflowing with that fruity goodness! Yum!

Johanna GGG said...

the berries look so yummy and jammy in these muffins - a nice change even if I love your healthy ones

grace said...

i LOVE the massive blobs of berry--nice muffins!

Victoria said...

I JUST made these! They were delicious! I only had strawberries so that's what I used... I also didn't have soy yogurt so just used regular vanilla in it. I thought about used mixed berry yogurt but didn't this time... maybe the next time I do them! thanks for the recipe!

eatme_delicious said...

Victoria: Yaey glad you enjoyed them!