Dairy-Free Blueberry Muffins with Silken Tofu
These Dairy-Free Blueberry Muffins are soft, moist, and packed with juicy blueberries. Silken tofu adds moisture and structure, creating a tender crumb and classic bakery-style texture.
Servings: 12
Calories: 256kcal
Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup vegetable oil or canola oil
- 1 medium lemon zested and juiced (about 3 teaspoons zest and 2 tablespoons juice)
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 8 ounces silken tofu pureed until completely smooth (about ¾ cup)
- 1 cup fresh blueberries rinsed and well drained
Instructions
- Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray.
- In a large bowl, beat the eggs with an electric mixer. Add the granulated sugar and brown sugar and beat for 1 to 2 minutes until well combined. With the mixer running, pour in the oil and then mix in the lemon juice, zest, and vanilla.
- In a separate bowl, stir together the flour, salt, baking powder, and baking soda.
- Using a wooden spoon, add the flour mixture to the wet ingredients in increments, alternating with the pureed tofu, mixing just until combined.
- Gently fold in the blueberries.
- Divide the batter evenly between the prepared muffin cups.
- Bake for 18 to 20 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 256kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 175mg | Potassium: 97mg | Fiber: 1g | Sugar: 19g | Vitamin A: 54IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg