Muffins are one of my favorite things to bake and what can be better than quick and easy blueberry muffins that are eggless and also butter-free? All you need is a bowl and whisk to make the batter and then bake.
Muffins are something I make very often as they make for a wonderful evening snack and also keep the kids filled up. Adding different fruits to the muffins adds a layer of flavor and color and the kids really enjoy digging in through the muffins.
I always have some kind of frozen fruit in the freezer as my older one loves to have some in his morning cereal. Blueberries are something that I could never resist and I always end up making these Blueberry muffins before he gets to add some to his cereal.
I have a recipe for blueberry muffins in my blog, but that is a version with eggs in it. Lately, I have been making a lot of baking egg-less recipes. This eggless Blueberry Muffin recipe is adapted from Rak’s kitchen. I have reduced the amount of oil from the original recipe and added milk instead.
This is an eggless muffin and also a butter-free recipe. I have used flax seeds in the recipe, as I always add some to any baking recipe. This is one wonderful way to use flax seeds in our everyday diet.
Ingredients to make Blueberry Muffin – Makes 12
- Cake flour – 1 ½ cups + 1 tbsp
- Blueberries (frozen or fresh) – 1 cup
- Flax seed powder – 3 tbsp
- Plain yogurt – 1 cup (whisked lightly)
- Vegetable oil – ¼ cup
- Milk – ¼ cup (may need slightly more if the consistency of the batter is too thick)
- Sugar – ¾ cup
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Vanilla extract – 1 tsp
Procedure –
- I have used cake flour in the recipe. If you do not have cake flour, you can make some at home using all-purpose flour and corn flour. Use 3 tablespoon of corn flour and then top it off with All-purpose flour to measure 1 ½ cups together. Sieve this mixture a couple of times so that the flours blend together.
- Add the flax seed powder to the flour and mix to combine.
- Add about a tablespoon of flour to the blueberries and mix it. This step will ensure that the blueberries do not sink to the bottom of the mould when baking.
- Preheat the oven to 350 F and grease the muffin tins. If using liners, place them in the tins and lightly spray.
- In a wide bowl, whisk together the yogurt and the sugar. Now add the baking powder and baking soda to the mixture and whisk. Let this rest for about 2-3 minutes. You will notice that the yogurt mixture will become a little frothy.
- Now add the vanilla extract, oil, and milk and whisk well.
- Add the flour in 3 batches to the wet ingredients and mix gently after each addition. Check for the consistency and if it appears too dry add a tablespoon or so of milk to bring it to pouring consistency.
- Add the blueberries to the batter and mix gently to combine.
- Scoop the batter and fill about ¾th of the muffin tin. Bake for 18 – 20 minutes or until the toothpick inserted in the middle comes out clean.
- Cool the muffins on a wire rack and enjoy with a glass of milk.
More Recipes With Blueberry
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Recipe
Blueberry Muffin Recipe – Eggless
Equipment
- pan
- bowl
- Oven
Ingredients
- 1 ½ cups Cake flour + 1 tbsp
- 1 cup Blueberries Frozen or fresh
- 3 tablespoon Flax seed powder
- 1 cup Plain yogurt Whisked lightly
- ¼ cup Vegetable oil
- ¼ cup Milk May need slightly more if the consistency of the batter is too thick
- ¾ cup Sugar
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Vanilla extract
Instructions
- I have used cake flour in the recipe. If you do not have cake flour, you can make some at home using all purpose flour and corn flour. Use 3 tablespoon of corn flour and then top it off with All purpose flour to measure 1 ½ cups together. Sieve this mixture couple of times so that the flours blend together.
- Add the flax seed powder to the flour and mix to combine.
- Add about a tablespoon of flour to the blueberries and mix it. This step will ensure that the blueberries do not sink to the bottom of the mould when baking.
- Preheat the oven to 350 F and grease the muffin tins. If using liners, place them in the tins and lightly spray.
- In a wide bowl, whisk together the yogurt and the sugar. Now add the baking powder and baking soda to the mixture and whisk. Let this rest for about 2-3 minutes. You will notice that the yogurt mixture will become a little frothy.
- Now add the vanilla extract, oil and milk and whisk well.
- Add the flour in 3 batches to the wet ingredients and mix gently after each addition. Check for the consistency and if it appears too dry add a tablespoon or so of milk to bring it to pouring consistency.
- Add the blueberries to the batter and mix gently to combine.
- Scoop the batter and fill about ¾th of the muffin tin. Bake for 18 – 20 minutes or until the toothpick inserted in the middle comes out clean.
- Cool the muffins on wire rack and enjoy with a glass of milk.
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