Eggless easy blueberry muffins recipe | Recipe to make blueberry muffins| How to make blueberry muffins with step by step instructions

Eggless easy blueberry muffins recipe requires basic pantry staples, turns of light and fluffy with tender crumb.

The aroma of fresh blueberries with a hint of vanilla, you would want to make these delicious muffins again and again.

As for all my collection of  Eggless cakes, this one also is an egg-free recipe. Although you could never make out any difference in texture or taste.

In addition to that, it makes for the perfect anytime snack, so they’re sure gonna be a household favorite like Eggless whole wheat flour muffins.

I have always loved the combination of berry and orange. This orange cranberry pound cake is best example of how lovely this combination is.

How to Make the eggless easy Blueberry Muffins

This recipe is simple and easy. All you’ll need is a bowl to mix the dry ingredients and another bowl for wet ingredients.

Mix them together. After that, toss the blueberries in flour so that it prevents them from sinking in the batter, and then gently fold into the prepared muffin batter.

To make muffins you will need a  muffin tin with cupcake liners or can use silicone muffin liners too.

Eggless easy Blueberry Muffin Making Pro Tips

1. First and foremost, never over mix the batter.

2. You can swap blueberries for other kinds of fruit like raspberries, strawberries, peaches, pears oor mango.

You can use frozen blueberries instead of fresh ones for this recipe.

3. For larger muffins, this batter will suffice to make about 10 muffins. Otherwise, for small muffin liners,  fill about two-thirds to make 12 muffins.

4. A blast of high heat in the beginning can help create an elevated, slightly crispy muffin top. Just remember to turn down the heat to ensure the centers cook through.

How to Store eggless easy blueberry muffins:

The Muffins can be kept for up to three days in an airtight container. Just remember to warm it in microwave for about 15 seconds before eating them.

These Blueberry Muffins also freeze really well. Wrap tightly in a cling wrap individually and store in an airtight freezer bag.

It will last for up to two months. Warm in the microwave, air fryer or in an oven before enjoying.

For Vegans

– To make these blueberry muffins vegan you can swap regular milk with vegan milk like almond, soya or oats milk.

– Use non dairy yogurt.

To make muffins in an Air fryer

To experiment with baking in my Philips digital Air fryer, I placed 2 muffins in it for about 12-15 minutes and they were perfectly baked with beautiful golden top.

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Eggless easy blueberry muffins recipe

Eggless easy blueberry muffins recipe requires basic pantry staples, turns of light and fluffy with tender crumb.

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Dessert

Cuisine: International

Keyword: blueberry muffins, easy eggless muffins

Servings: 12 Muffins

Author: Lata Lala

Ingredients

Dry ingredients

• 2 cups all-purpose flour + 1 tbsp for tossing blueberries
• 2 tsp baking powder
• 1/2 tsp salt

Wet ingredients

• 3/4 cup granulated sugar
• 1 cup milk
• 1/3 cup yogurt/curd
• 1/4 cup oil
• 1 tsp vanilla essence
• 1 tsp apple cider vinegar

Other ingredients

• 1 1/4 cups fresh/frozen blueberries

Instructions

• To begin with preheat oven to 200°C.
• Line a muffin pan with silicone or  paper muffin liners.
• Toss blueberries with 1 tbsp of flour until coated.
• In a big bowl, sift together flour, baking powder and salt.
• In a separate bowl, whisk together milk, sugar, yogurt, oil, vinegar and vanilla. Mix well.
• Pour wet ingredients into dry ingredients bowl.
• After that add blueberries to muffin batter and fold gently — careful not to over mix!
• Divide batter equally between muffin liners. This batter suffice to make 12 small muffins or around 10 large muffins.
• Bake for 5 minutes at 200°C then reduce heat to 190°C and bake for 15-20 more minutes or until muffins derive golden brown color.
• To check doneness of muffins by inserting a toothpick in the center. It should come out clean.
• Let it cool for a few minutes. Transfer muffins to a wire rack to cool completely further.

Notes

1. First and foremost, never over mix the batter.

2. You can swap blueberries for other kinds of fruit like raspberries, strawberries, peaches, pears oor mango.

You can use frozen blueberries instead of fresh ones for this recipe.

3. For larger muffins, this batter will suffice to make about 10 muffins. Otherwise, for small muffin liners,  fill about two-thirds to make 12 muffins.

4. A blast of high heat in the beginning can help create an elevated, slightly crispy muffin top. Just remember to turn down the heat to ensure the centers cook through.

Directions to make Eggless Easy Blueberry Muffins Recipe

To begin with preheat oven to 200°C.

Line a muffin pan with silicone or  paper muffin liners.

Toss blueberries with 1 tbsp of flour until coated.

In a big bowl, sift together flour, baking powder and salt.

In a separate bowl, whisk together milk, sugar, yogurt, oil, vinegar and vanilla. Mix well.

Pour wet ingredients into dry ingredients bowl.

After that add blueberries to muffin batter and fold gently — careful not to over mix!

Divide batter equally between muffin liners. This batter suffice to make 12 small muffins or around 10 large muffins.

Bake for 5 minutes at 200°C then reduce heat to 190°C and bake for 15-20 more minutes or until muffins derive golden brown color.

To check doneness of muffins by inserting a toothpick in the center. It should come out clean.

Let it cool for a few minutes. Transfer muffins to a wire rack to cool completely further.