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Blueberry Muffins, Egg free

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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.

 

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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

 

 

 

Print

BLUEBERRY MUFFINS, EGGFREE

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.
Course Breakfast, Dessert, Snack, Tea Time
Cuisine International
Keyword blueberry muffin recipe, blueberry muffins egg free, eggless blueberry muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Author mayurisjikoni

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.

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