Eggless blueberry muffins
Light and fluffy eggless muffins with juicy blueberries!
Ingredients
- 125 grams or 1 cup all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 100 grams or 1/2 cup granulated sugar
- 120 ml or 1/2 cup milk at room temperature
- 3 tablespoons oil
- 1/2 tablespoon vinegar
- 1 tsp vanilla extract
- 1/2 cup blueberries
Instructions
- Preheat your oven to 180 C / 350 F.
- Grease a muffin pan with butter or oil / line with paper cupcake liners.
- In a bowl , whisk together the flour , baking soda and salt.
- Dust the blueberries with a tablespoon of this flour mixture.
- In another bowl, whisk together the sugar with the milk, oil , vanilla and vinegar.
- Add the liquid mixture to the dry mixture and whisk until smooth.
- Fold in the berries using a spatula.
- Divide the batter into the cavities/ liners filling them about 3/4 full.
- Bake at 180 C / 350 F for 14- 16 minutes until a toothpick inserted comes out clean.
Notes
You can use almond or soy milk to make this vegan.
This recipe makes 6 standard size muffins and you can double the recipe .
They last for 3-4 days in an airtight container.
The original recipe uses the zest from one lemon , you could use that if you wish!
The dusting is so the berries dont all sink.
These are just barely sweet but the fruit balances it out. If your fruit is tart or you like sweet , add two or more tablespoons of sugar extra.
You can use frozen or fresh berries, chopped tropical fruit , chocolate chips etc for add ins !
This recipe makes 6 standard size muffins and you can double the recipe .
They last for 3-4 days in an airtight container.
The original recipe uses the zest from one lemon , you could use that if you wish!
The dusting is so the berries dont all sink.
These are just barely sweet but the fruit balances it out. If your fruit is tart or you like sweet , add two or more tablespoons of sugar extra.
You can use frozen or fresh berries, chopped tropical fruit , chocolate chips etc for add ins !