Eggless Blueberry Muffins
The best eggless blueberry muffins you’ll ever taste! They are soft and fluffy with a perfectly moist, tender crumbs and juicy blueberries.
- Prep time
- 15 min
- Cook time
- 18 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups All purpose flour (Maida)
- ¾ cup White granulated sugar
- 3 teaspoons Baking powder
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- ¼ teaspoon Freshly grated nutmeg
- 1 tablespoon Lemon zest (from 2 big lemons)
- ¼ cup Oil (flavorless oil like canola, corn, vegetable, safflower, etc.)
- ¼ cup Plain yogurt ((or Unsweetened applesauce **see notes))
- ¼ teaspoon Pure vanilla extract
- 1 ¼ cups Milk
- 1 cup Blueberries
Instructions
- 1
Prep: Preheat your oven to 425°F (220°C) for at least 10 minutes. Line a 12-cup muffin pan with liners and set aside.
- 2
Mix Dry: In a mixing bowl, add all-purpose flour, sugar, baking powder, baking soda, nutmeg, salt, and lemon zest. Whisk until fully incorporated.
- 3
Coat Blueberries With Flour: Take about a tablespoon of the dry mixture and toss it with the blueberries. This helps prevent the berries from sinking to the bottom of the muffins while baking.
- 4
Mix Wet: In a separate large mixing bowl, add oil, yogurt, milk, and vanilla extract. Whisk until smooth and well combined.
- 5
Combine Dry into Wet: Add the dry mixture to the wet ingredients. Start mixing with a whisk, and halfway through, switch to a spatula. Mix gently until the batter is smooth and no streaks of flour remain.
- 6
Fold Blueberries: Gently fold in the flour-coated blueberries with a spatula. Be careful not to burst the berries, as it can streak the batter.
- 7
Bake: Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve eggless blueberry muffins warm or at room temperature and enjoy!