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Preheat oven to 375F (190C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners. In a large bowl whisk together the (egg beaters or 2 tablespoon vegetable oil), yogurt, butter, and vanilla extract. In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt. Gently stir in the blueberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened. (The batter will be thick. If too thick add 2 tablespoon more of soy yogurt) Note: The batter is suppose to be thick! ! Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. 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. Transfer to a wire rack and let cool for about 10 minutes before removing from pan. Makes 12 muffins.
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Controlled temperature for homemade yogurt fermentation
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
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Controlled temperature for homemade yogurt fermentation
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed