Eggless easy blueberry muffins recipe
Eggless easy blueberry muffins recipe requires basic pantry staples, turns of light and fluffy with tender crumb.
Servings 12 Muffins
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.