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.
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.