Yogurt and blueberry muffins

Soft, tasty and gluten-free!


• 140 g LEGÙ® blend of Italian legume flours
• 30 g whole coconut sugar
• 16 g instant yeast
• 250 g vegetable yogurt with blueberries
• 1 banana
• 110 g vegetable milk
• 50 g fresh blueberries or alternatively 40 g blueberry jam
• 10 g mild EVO olive oil or seed oil
• 1 g salt


Heat the oven to 170°C (better if ventilated).
Combine the dry ingredients: LEGÙ® blend, sugar, instant yeast, salt and mix.
Apart from the wet ones: start with banana (mashed with a fork), yogurt, milk, oil.
Combine the two compounds until you get a smooth and soft dough.
Prepare the molds (they can be paper, silicone, aluminum).
Fill with the preparation up to 2 cm below the edge.
Add 3/4 fresh blueberries to the center or alternatively the jam with a teaspoon.
Bake in the oven for 20-25 minutes.