Blueberry Muffins, Egg free
Recipe: Blueberry Muffins, Egg free
Blueberry Muffins, Egg free are easy to make, lemony and bursting with fresh blueberries. Addition of yogurt makes the muffins light,soft and moist. Making these muffins is super easy. I bake them often especially when I am having friends over for tea or I when I want to give some edible gifts to them. I love how on baking the blueberries burst open and spread that lovely purplish pinkish colour, making the muffins appear beautiful. A little sprinkle of sugar on top makes it a bit crusty. I bake Blueberry Muffins with eggs and without eggs. However, thought of sharing the egg free version.
Sharing Blueberry Muffins, Egg free Recipe Sunday Funday
For this Sunday Amy requested us to share muffin recipes. Can be savoury or sweet. Love baking muffins as any extra ones can easily be shared with friends and neighbours or put away in the freezer. Adding lemon juice and lemon zest makes them taste so summery.
Some Muffin Recipes You May Like To Check Out
Check Out Muffin Recipes By Members Of Sunday Funday
- Blueberry Muffins by Amy’s Cooking Adventures
- Blueberry Muffins, Eggfree by Mayuri’s Jikoni
- Parmesan Herb Muffins by A Day in the Life on the Farm
- Pesto Pasta Muffins by Sneha’s Recipe
Ingredients Required For Blueberry Muffins, Egg free
Flour
For these muffins I prefer to use all purpose flour. The muffins turn out softer than the ones made with wheat flour. However, if you prefer wheat flour, then make sure you add a bit more liquid. Wheat flour tends to soak up more liquid than all purpose or plain flour.
Blueberries
I always use fresh blueberries as they are available almost all round the year. If you try the recipe with frozen blueberries please let me know how the muffins turn out.
Yogurt
Normal plain yogurt is what is used for this recipe.
Milk
As the plain yogurt tends to be a bit thick, we need to add some milk or water. The amount required will depend on how watery or thick the yogurt is.
Lemon
Fresh lemon, we need the zest and the juice. I prefer to use Eureka lemon which is easily available in the supermarket. Also I love the aroma.
Sugar
Plain white sugar for the muffin batter and some to sprinkle on top before baking. This makes the top crust a bit crispy.
Oil | Melted Butter
Your choice. I have used sunflower oil. Use any odourless oil or melted butter.
Baking Agents
Need both baking powder as the raising agent.
Vanilla Extract | Essence
Use whatever you have. I have run out of vanilla extract so used vanilla essence.
Salt
Add a bit of salt to balance the flavours.
Watch How To Make Blueberry Muffins, Egg Free
BLUEBERRY MUFFINS, EGGFREE
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup blueberries fresh
- ¾-1 cup sugar
- ½ cup plain yogurt thick
- ⅓ cup oil
- ½ cup milk
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- extra sugar for topping
Instructions
- Preheat the oven to 180℃.
- Line a muffin tray with paper cake cups.
- Sift all purpose flour, salt, baking powder and baking soda together in a mixing bowl.
- Wash and dry the blueberries on a paper towel or kitchen towel.
- Add 1 tbsp of the flour mixture. Mix gently so the blueberries get coated with the flour.
- In another mixing bowl add sugar, oil, yogurt, milk, vanilla extract and lemon juice.
- Whisk well till the mixture appears smooth.
- Add the flour mixture and blueberries.
- Fold the flour into the liquid mixture just till the flour is wet.
- Don't over mix.
- Fill the cake cups ¾ of the way with the prepared muffin batter.
- Sprinkle some sugar over the top of each of the batter in the paper cups.
- Bake the muffins for 25-30 minutes.
- Insert a toothpick in the middle of one of the muffins. If it comes out clean then the muffins are baked.
- If not, bake them further for 5 minutes.
- Remove the muffins from the muffin tray.
- Allow them to cool down completely on a wire rack.
- Enjoy egg free blueberry muffins for tea, as a snack, for breakfast or as a dessert.
Notes
- Adjust the sugar according to your taste.
- Make sure you coat the blueberries with some flour. Otherwise during baking they all sink to the bottom.
- The muffins stay fresh at room temperature for 2 days. In warmer climate only for a day. Keep the leftovers in the fridge.
- Can easily warm them up in a microwave oven for 30 seconds.
- Can freeze them in individual small bags or an airtight container.
Pin For Later
A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
6 Comments
Wendy Klik
June 8, 2025 at 6:27 am
Look at all those blueberries. They look amazing Mayuri.
mayurisjikoni
June 9, 2025 at 6:05 pm
Thanks Wendy. It is a popular muffin recipe with my friends and family. They love the muffins.
Amy’s Cooking Adventures
June 8, 2025 at 7:21 am
These look so tasty! Thanks for joining in!
mayurisjikoni
June 9, 2025 at 6:04 pm
Thank you so much Amy.
Sneha Datar
June 10, 2025 at 5:41 am
Amazing egg free muffins, love those blueberries in it!
mayurisjikoni
June 11, 2025 at 9:00 pm
Thank you so much Sneha. Every bite has a blueberry.