“Sometimes it does seem as if the more one gets the more one wants” ― Little Women
I like to crib about things I’d love to use in my bakes but don’t really find easily where I live. Like passionfruit and lavender and elderflower and rhubarb … and berries. Fresh blueberries, raspberries and blackberries are slim pickings , and even the frozen ones are quite expensive. So recently , when I was travelling, I picked up a small box of blueberries that I thought would survive the flight back home.
They did. And they sat on my refrigerator shelf for 3 days after that because for the life of me, I couldn’t think of anything to bake with them ! I had already made a buttery lemon and blueberry cake , and blueberry swirl icecream (both with frozen blueberries I should add!). Pinterest and Google spewed out muffins and crumb bars and pies . But I wanted to use the elusive fruit in something really special. Ya well, I was drawing a blank ideawise and there was no way I was going to let the fruit go to rot!
So muffins it was !
These muffins DID turn out quite special! I mean , they are muffins. Bells are not going to start ringing when you eat them , nor are you going to fall in love with the next person you see (hate those corny icecream and candy ads!) . But they are really good muffins. The recipe is adapted from here.
They are super light and uber fluffy. Not too sweet at all , so great for breakfast or brunch or teatime. All in all – a great use of some of my blueberries!
Eggless blueberry muffins
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
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 muffin recipe is definitely a winner in my opinion. They are really tender and the juicy berries just burst in your mouth! And if you don’t have blueberries , shuck in some chopped mango or some chocolate chips . You cant go wrong!
And please tell me ways of using blueberries . I already know a handful are going into a compote , but have you guys tried any good recipes using them or you have any ideas that you would like me to try out? Let me know!
Hi. We make this cake today. But our cup cake Sank. Can you help me understand why this could have happened?
Hi Charanya ! Sorry to hear that.. did you follow the recipe as such or make any changes . Some reasons for sinking could be opening the oven while baking or removing the muffins before they were done. Let me know if I can be of more help !
Hi Akshatha,
I am in love with your recipes. And want to try this one too. I want your suggestion on the below.
I don’t have fresh or frozen blueberries but Mala’s blueberry pie filling. Can I use this instead. If yes can you please guide me if I need to adjust milk and sugar measurements, given that I will use 0.5 cup of blueberry pie filling.
Thank you
Hi Priyanka !i dont think think the blueberry filling will work like the blueberries here. you can either swirl a little into each cupcake (after pouring batter into liner or cavity) . You dont need to reduce the sugar as the filling wont b a lot… hope this helps..
Hi Akshatha,
This recipe is awesome.have tried and it’s yummy.for the second time,I made them with WWF. The batter was very thick ,so added milk 2-3 tbs more.The bake also was increased for almost 6-7 min.still it was sticky and mostly there was wheat flavour. Any suggestions Akshatha?
Hi Kavya ! glad you liked the muffins ! Its kinda tricky substituting whole wheat flour in bakes . What you can do is try using half wwf and half apf. Also sift the wwf atleast 6-7 times. Hope you have better luck.. Do let me know…
Can we use dried blueberries instead of fresh?
Hey Navi !Sorry for the late reply . Had some issues with the site ! You can use dried blueberries instead but the texture will be somewhat different as the fresh blueberries ooze some moisture into the muffins as they bake. The muffins will still taste good!
If we use frozen blueberries instead of fresh blueberries to make the muffins is dusting the blueberries required?
Hi Anuja… sorry for the late reply ! Yup, dusting is still good. It prevents the sinking of the blueberries, frozen or fresh 🙂
Hello Akshataji,
Thank you so much for the beautiful recipe. Never thought as a beginner i was able to complete it successfully. This is A NO FAIL RECIPE. The cake was super soft and heavenly taste. Im in luv with you Akshataji.
Hey Kiran… thanks for that fantastic feedback …. very glad the muffins were to your liking! Do try more recipes and let me know.. lots of love back at you!