Blueberry Tofu Muffins
There’s something quietly satisfying about a muffin that feels both nourishing and indulgent—and these Blueberry Tofu Muffins strike that balance beautifully.
Silken tofu melts seamlessly into the batter, creating a soft, tender crumb you might not expect. It’s one of those ingredients that works behind the scenes, adding structure and richness without calling attention to itself. The result is a muffin that’s moist, delicate, and deeply satisfying.
Bright lemon zest lifts the flavor just enough, while a hint of cardamom adds warmth and a subtle complexity that lingers in the background. Bursts of juicy blueberries bring sweetness and contrast, and a scattering of pistachios adds a gentle crunch and a touch of earthiness.
These are the kind of muffins you can make on a quiet morning or batch for the week ahead—equally at home with a cup of tea, tucked into a lunch, or enjoyed as a simple, not-too-sweet treat.
Blueberry Tofu Muffins
Ingredients
- 1 cup (8 oz) silken tofu
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup avocado oil or melted butter
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ¾ tsp ground cardamom
- 1 3/4 cups gluten-free all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups blueberries, fresh or frozen
- 1 tbsp gluten-free flour, for tossing blueberries
- 1/2 cup chopped pistachios, plus a little extra for topping
Instructions
- Heat oven to 375°F and line or grease a 12-cup muffin tin.
- Blend the tofu, eggs, maple syrup, oil, vanilla, and lemon zest in the blender until smooth.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
- Stir the wet ingredients into the dry ingredients just until combined.
- Toss the blueberries with 1 tablespoon flour, then fold them in along with the pistachios.
- Divide the batter among the muffin cups and top with a few extra pistachios.
- Bake for 18 to 22 minutes, until lightly golden and set in the center.
- Cool for 5 minutes in the pan, then move to a rack.
Notes
- Use 2 tablespoons maple syrup plus 1 very ripe mashed banana if you want natural sweetness with less added sugar.