I may have tested about six blueberry muffin recipes so far. Some used all-purpose flour, some used whole wheat flour. Some asked for half the amount of berries, some asked for quantity of berries equal to the flour. Some turned out dense, some still tasted raw despite ten minutes past baking time.
Eggless Blueberry Muffins Recipe
Yields: 6 standard muffins
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| eggless blueberry muffin recipe |
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| left vs right - comparisons and differences when I'm testing different recipes |
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| eggless blueberry muffins using yogurt as egg substitute |
Yields: 6 standard muffins
What you need to make eggless blueberry muffins:
1 cup all-purpose flour (or replace ½ cup with whole wheat flour)
½ tsp baking powder
½ tsp baking soda
¼ cup plain yogurt/curd [how to make yogurt at home]
4 Tbsp milk (whole or skimmed)
3 Tbsp oil (or melted butter)
½ tsp vanilla extract (pure extract better than imitation essence)
¼ cup sugar (white or light brown)
½ cup blueberries (fresh or frozen)
Prep
1. Rinse and pat dry blueberries completely. Take
a big pinch of flour from your 1 cup of flour and toss it with all the dry blueberries. Keep aside.
2. Keep the muffin pan ready with paper liners. This eggless
blueberry muffin recipe makes 6 muffins.
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| trying two recipes of blueberry muffins at the same time |
1. In medium bowl, sift: all-purpose flour +
baking powder + baking soda. Keep aside.
2. In large bowl, mix: yogurt + milk + oil
+ vanilla extract + sugar.
3. Preheat oven to 180C/350F.
4. Add dry mixture (in two parts) into the wet
ingredients bowl, fold gently until just combined. Whipping or beating batter will cause dense/hard muffins. The muffin batter is not runny like cupcake batter. The muffin
batter should be of dropping consistency, NOT pouring NOT flowing consistency.
5. Now throw in the blueberries, folding them
very gently. You do not want to mash the
berries and create a bluish blueberry muffin batter. Tossing blueberries in flour helps the berries to not sink to the bottom of the blueberry muffins.
6. Drop batter evenly into lined muffin tins,
filling until ¾ of the liner. A thicker dropping
consistency muffin batter + filling ¾ of the muffin tin creates the dome-shaped muffin, otherwise a thinner
consistency muffin batter + filling just ½ of the tin creates smooth,
flat-topped muffin as you see in my pictures.
7. Bake for 18-20 minutes at 180C/350F. Ovens vary, so check yours at 18 minutes
first. If your muffin has a light brown
color and if toothpick inserted in the center of the muffin comes out clean – take
the muffin pan out of the oven and onto a cooling rack. Otherwise let them bake a couple of minutes more. Let the blueberry
muffins cool in the muffin pan for 10 minutes, then transfer muffins along with
their liners onto the rack and let cool completely.
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| baked 6 muffins each for the two recipes tested |
This recipe can be doubled to make 12 eggless blueberry muffins. If you want to have a crusty top - you can reserve some light brown sugar to sprinkle on top of the muffin batter before baking.
Enjoy your eggless blueberry muffins with your morning coffee or afternoon tea.
Enjoy your eggless blueberry muffins with your morning coffee or afternoon tea.
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| Eggless Blueberry Muffins |
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