Lenten Pistachio Muffins with Blueberries
4 servings
15 minutes
Vegan pistachio muffins with blueberries are an exquisite blend of softness, nutty aroma, and fruity freshness. Inspired by European cuisine, these muffins are perfect for those following a vegan diet but unwilling to give up pleasure. The history of muffins dates back to 18th century England when they were popular among servants and later won the hearts of all social classes. In this recipe, the traditional muffin texture is enriched with the tenderness of soy yogurt and margarine, the sweetness of blueberries, and the crunch of roasted pistachios. Each bite is a harmony of flavors where nutty notes subtly intertwine with fruity tartness. They are ideal for a morning breakfast or a cozy tea time, and their aroma filling the kitchen creates a sense of home warmth.
1
Preheat the oven to 200 degrees. Grease the muffin pan or place a paper liner in each cup.
2
In a bowl, mix yogurt, softened margarine, and sugar. Then add vanilla and milk - mix well.
- Soy yoghurt: 120 g
- Margarine: 55 g
- Sugar: 150 g
- Vanilla extract: 2 teaspoons
- Soy milk: 180 ml
3
Add flour, baking powder, and salt. Mix well again and gently fold in the blueberries and nuts.
- Wheat flour: 260 g
- Baking powder (raising agent): 1 tablespoon
- Salt: pinch
- Blueberry: 150 g
- Roasted pistachios: 50 g
4
Spread the dough into molds, filling them three-quarters full, and bake for 18-20 minutes until done, checking with a toothpick.
