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  • 執筆者の写真Michie

YouTube video “Vegan blueberry muffins” (Gluten-free is possible) / “ヴィーガン ブルーベリーマフィン (グルテンフリー可)
















ヴィーガン ブルーベリーマフィン(中マフィンカップ10個分)




豆乳 150cc

レモン汁 小2

メープルシロップ 60cc

植物油 (白胡麻油)45cc

塩 小1/4

アーモンド 30g

ビーツ 10g

バニラエキストラクト 小1


全粒粉または米粉 100g

ベーキングパウダー 小1

ブルーベリー 100g


豆乳ヨーグルト 200gを一晩水切りする

メープルシロップ 10cc

レモン汁 小1/2

ココナツオイル 40cc

ビーツ 10g

塩 ひとつまみ


1. オーブンを200度に予熱する。

2. WETの材料をブレンダーにかける。

3. ボールにDRYの材料を混ぜる。

4. WETの材料を加えて混ぜ、型に流し入れる。

5. ブルーベリーをのせ、200度のオーブンで23分焼く。

6. 焼きあがったら粗熱をとる。

7. ヨーグルトクリームの材料をブレンダーにかけ、冷蔵庫で少し硬くなるまで冷やす。

8. マフィンにクリームを飾り、お好みでベリーやジャム、ミントなど飾ると良い。


Everyone will love these soft and gentle blueberry muffins.

Blueberry muffins are always so delicious that you can’t stop eating just one!

So! Why don’t we make them healthier?

These muffins are made in a slightly different way.

You might have flour in your kitchen, but you might not always have almond powder.

You can substitute flour with almonds, but almonds are nicer to make muffins as it will make them healthier and richer. So we made this recipe with almonds.

Of course, if you have an almond powder already available, add it to the dry ingredients. Be sure to remove the almonds from the wet ingredients, as you will not need to powder it.

This muffin is delicious enough itself without any cream.

But if you want to make it cuter and enjoy more, why not try a refreshing yogurt cream.

Both use beetroots, a superfood with excellent nutrition, for coloring, but it’s not necessary.

The pink color of the yogurt cream will fade the next day.

This time we used blueberries and plum jam for topping. You can choose as you like.

It is also possible to replace whole grain flour to rice flour to make it gluten-free.


Vegan blueberry muffins (10 small muffin cups)


~Blueberry muffins~


* 150cc soy milk

* 2 tsp lemon juice

* 60cc maple syrup

* 45cc vegetable oil (I use white sesame oil)

* 1/4 tsp salt

* 30g almonds

* 10g beetroot

* 1 tsp vanilla extract


* 100g whole wheat flour or rice flour

* 1 tsp baking powder

* 100g blueberries

~Yogurt cream~

Drained 200g of Soy yogurt

10cc maple syrup

1/2tsp lemon juice

40cc coconut oil

10g beetroot

A pinch of salt


1. Preheat oven to 200C.

2. Blend all the WET ingredients in a food processor. Process until creamy.

3. In a large bowl whisk together DRY ingredients.

4. Add WET mixture into the bowl and mix.

5. Pour the mixture into the molds and add blueberries on each top.

6. Bake in a 200C oven for  23 minutes, until the tops are nicely brown.

7. While it is baking, blend all the ingredients for the yogurt cream in a food processor. Process until creamy.

8. Chill the yogurt cream in a refrigerator until slightly hard.

9. Once the muffins are fully cooled down, and the yogurt cream is slightly hard, you can begin decoration.

10. Decorate the muffins with the yogurt cream and any desired topping such as berries or jam or mint leaves.



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