Blueberry Muffins Recipe – Eggless Recipe
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 a whisk to make the batter, and then bake.
Muffins are something I make very often, as they make for a wonderful evening snack and keep the kids full. Adding different fruits to the muffins adds a layer of flavor and color, and the kids really enjoy digging into 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 eggless baking 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 flaxseed in our everyday diet.
Ingredients to make Blueberry Muffins - Makes 12
- Cake flour - 1 ½ cups + 1 tbsp
- Blueberries (frozen or fresh) - 1 cup
- Flaxseed 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 flaxseed 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 consistenc,y 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 Muffins 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.
