Eggless Blueberry Muffins|How to make

These soft, moist, fluffy eggless blueberry muffins are best muffins you will ever taste. Packed with fresh juicy blueberries and deliciously flavored with a touch of lemon zest, these muffins have a tender crumb.

These eggless blueberry muffins are perfect for breakfast or as an evening snack to go with coffee. Perfect for a picnic basket too.

What are the ingredients required?

Fresh Blueberries

Firm and fresh blueberries used in making these muffins are the highlight of this recipe.Fresh blueberries offer the best flavor.Make sure to toss out any that are spoilt.

One can even use frozen ones for making these muffins.Make sure to increase the baking time by 1 or 2 minutes when using frozen berries.There is no need to thaw them, you can use frozen berries directly into the batter,Do not stir the batter too much to avoid bleeding the blueberries.

Milk

You can use full-fat, low-fat or reduced fat milk.It does not matter which one.

Yogurt

In this recipe we used plain yogurt is used as an egg substitute. Some others use apple sauce instead of yogurt, which makes the muffin spongier like cake.For the right muffin texture, yogurt works best.

Oil

Any flavorless oil like Vegetable Oil, Canola or corn works. For this recipe, we used Canola oil.

Leavening agents

This recipe requires that you use both baking powder and baking soda. Do not just use one of them, both are required!

Lemon zest

Use a citrus zester to grate the yellow part of the lemon peel. Do not add the white part as it is bitter.

Eggless Blueberry Muffin Recipe

This eggless blueberry muffin recipe is a very quick and easy recipe to make, as the batter comes together in just 10 minutes. The bursting freshness of the nutrients packed in the blueberries and the lemon zest, which renders a subtle flavor makes these muffins delicious.

With a perfectly golden top and a texture that is moist, soft and tender with a bread like softness to it, these muffins will have you asking for more than one. Did we say they are eggless too? You got to take a bite to believe how soft & fluffy they turn out even without eggs.

Eggless Blueberry Muffins|How to make

Recipe by Maya Shetty

Course: BLUEBERRY, CAKES & BAKES, MUFFINSCuisine: American

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Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

2360

kcal

Total time

35

minutes

Ingredients

• Wet Ingredients

• 1 1/4 cup 1 1/4 Milk

• 1/4 cup 1/4 Yogurt

• 1/4 cup 1/4 Oil We used Canola oil

• 1/4 tsp 1/4 Vanilla Extract

• Dry Ingredients

• 2 cups 2 All Purpose Flour

• 3/4 cup 3/4 Brown Sugar

• 3 tsp 3 Baking Powder

• 1 tsp 1 Baking soda

• 1/4 tsp 1/4 Salt

• Fresh ingredients

• 1 cup 1 Blueberries

• 1 tbsp 1 Lemon zest freshly grated

• 1/4 tsp 1/4 Nutmeg freshly grated (optional)

Directions

• Preheat the oven to 425°F or 220°C for at least 10 minutes.
• Take a mixing bowl and whisk all the dry ingredients (all purpose flour, brown sugar, salt, baking powder, baking soda, nutmeg powder and lemon zest) together until well combined.
• Next in a smaller bowl take a tablespoon full of flour mixtures and coat the blueberries with the flour by sprinkling and mixing it gently.
• HOT TIP*This prevents the blueberries from sinking to the bottom when baking.
• In another large bowl, add wet ingredients (oil, yogurt, milk, vanilla). Beat it using a wire whisk till everything is well combined.
• Always add the dry ingredient flour mix into the wet ingredient mix, to get a homogenous mix. Start mixing using a wire whisk and halfway through switch to a spatula. And mix till everything is incorporated well. Do not over mix.
• Now add flour coated berries. Fold them into the batter gently. Make sure not to break any berries, otherwise, the batter will bleed and have blue streaks when the muffins are baked.
• Divide the batter into prepared muffin pan. Bake into the preheated oven for 18-20 minutes or till the toothpick inserted into the center of the muffin comes out clean.
• Let it cool in the muffin pan for 5-10 minutes then transfer the muffins to a cooling rack. One can serve them warm or at room temperature.

Notes

• Blueberries : Fresh firm berries render the best flavor. But if you are using frozen ones, there is no need to thaw just remember while baking you need to i increase the baking time by 1-2 minutes

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Helpful Tips to remember

• Do not over-mix the batter ,because this will make the muffins tough and chewy, instead of being soft and tender. Use the whisk gently, until all the ingredients are well combined.
• Folding the batter with a spatula half way through mixing helps, especially when you have added the coated blueberries. This prevents the berries from breaking and bleeding into the batter.
• To prevent lumps from forming always add the dry ingredients to the wet ingredients. This will also make the muffins soft and tender when baked, as there are very few or no lumps.

How to store muffins?

• Muffins stay good for 2-3 days.Store them in a single layer in an airtight container.If you need to stack them, you can use parchment paper in between layers.
• Muffins stay good in the refrigerator for a week in an airtight container.
• If you want to freeze the blueberry muffins, you can wrap them individually in plastic wrap and freeze them for up to 3 months in freezer safe ziplock bags in the freezer. When ready to use, microwave them for 10- 15 seconds before serving.

FAQs:

Can I use frozen blueberries in muffins?

Fresh blueberries offer the best flavor.

If they are not available, you can use frozen blueberries for this recipe. There is no need to thaw them, just add frozen blueberries directly into the batter, so they don’t bleed too much into the batter.

When using frozen blueberries, increase the baking time by 1-2 minutes.

How do you refresh blueberries?

Place the berries in a large bowl and wash them in a vinegar-water bath: 1 cup of white vinegar and 8 cups of water. Let the berries sit in the vinegar-water bath, gently moving them to help dislodge any dirt, grime and letting the vinegar kill spores and bacteria.

How to prevent blueberries from sinking to the bottom of the batter when baking?

Toss them with a tablespoon of the flour mixture (just enough flour to coat the berries). Then fold this flour-coated berries into the batter as a very last step before baking.

This coating of flour absorbs some of the liquid released by the berries as it bakes and keeps them in the place until the muffin crumb has set.

No more soggy bottomed bleeding muffins!

Can melted butter be used instead of oil in this recipe?

No.

Butter makes the muffins dry and crumbly.

Using flavorless oils like Canola, corn or vegetable oil is the best way to make these muffins soft & fluffy.

Can we use buttermilk instead of milk for this recipe?

Yes, you can.

Buttermilk makes the muffins extra soft with tender crumbs.

What goes well with blueberry muffins?

Blueberries also have a certain malty scent, which pairs well with cherries, almonds, apples, apricots, blackberries, bananas, lychees, avocados and elderflower.

What can I do with a bunch of blueberries?

• Dehydrate them.
• Make Gelato
• Make Muffins
• Make a Smoothie
• Make Tarts
• Juice Them
• Make Frozen Yogurt with Blueberries
• Make Pudding

The Bottom Line

If you are looking to make delicious, soft and fluffy eggless blueberry muffins , this blueberry season, you must give our recipe a try.

Do share in the comments section below, on how it turned out for you, if you gave it it a try. We would love to hear fro you.

Enjoy the blueberry season!