❤️ You’ll Love These Eggless Blueberry Muffins
Very quick and easy to make. This eggless muffins batter comes together in just 10 minutes. It has a slight lemony flavor from lemon zest. No lemon juice added, still, it has a subtle yet noticeable citrus flavor. The texture is perfect (moist, tender crumbs with bread-like texture). You won’t believe that these blueberry muffins made without eggs. They are bursting with blueberries and have a perfectly golden brown top. Makes the great breakfast to go with your coffee. If you try these eggless blueberry muffins once, you will be hooked.
🧾 Ingredient Notes
Leavening agents: Yes, you will need both baking powder and baking soda. Do not use only one. You must use both of them. Nutmeg: I always prefer to use freshly grated nutmeg. It adds a nice subtle flavor, though you can skip it. It won’t make any major changes. Lemon zest: It is the outer yellow part of the lemon peel. Use the citrus zester to grate the skin, but make sure not to grate the white part of the peel. That white part is bitter. Yogurt: As an egg substitute in these blueberry muffins, I have used yogurt. I have also tried with the same amount of unsweetened applesauce. I noticed a slight difference in texture: applesauce makes muffins spongier like cake vs yogurt makes right muffin texture. Milk: Use full-fat, low-fat, reduced-fat does not matter. Oil: Always use flavorless oil like avocado, canola, corn, vegetable, safflower, etc. Fresh blueberries: the highlight of these eggless muffins! Be sure to use firm, fresh ones. Toss out any that may be spoiling. You can use frozen, see notes below.
👩🍳 How To Make Eggfree Blueberry Muffins?
Prep: Preheat the oven to 425°F or 220°C for at least 10 minutes. Line a 12 cup muffin pan with liners and keep it ready.
- Take dry ingredients (all purpose flour, sugar, baking powder, baking soda, nutmeg, salt, lemon zest) in a bowl.
- Whisk till everything is incorporated.
- Now take a tablespoon of the flour mixture and sprinkle over the blueberries. Mix and coat every blueberry with flour mixture. This prevents berries from sinking into the bottom of the muffins.
- In another large bowl, add wet ingredients (oil, yogurt, milk, vanilla). Beat it using a wire whisk till everything is well combined.
- Add flour mixture into the wet. Start mixing using a wire whisk and halfway through switch to a spatula. And mix till everything is incorporated well. Do not overmix.
- Now add flour coated berries. Fold them into the batter gently. Make sure not to break any berries, otherwise, the batter will have blue streaks.
- Divide the batter into prepared muffin pan.
- Bake into the preheated oven for 18-20 minutes or till the toothpick inserted into the center of the muffin comes out clean.Let these eggless blueberry muffins cool in the muffin pan for 5 minutes then transfer to a cooling rack. You can serve warm or at room temperature.
💭 Expert Tips
Do not overmix the batter. Otherwise, you will get tough and chewy muffins instead of tender crumbs. Just mix till everything is combined. Instead of beating motion, fold the batter to mix. For that start with a wire whisk and halfway through switch to a spatula to avoid over-mixing. Always add dry ingredients to wet. It makes mixing easier and makes fewer lumps. If you add wet to dry, you will get big lumps, to break those you will mix more, and then you’ll lose the tender, soft texture.
PS Tried this eggless blueberry muffins recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates. [fsri id=”3420, 7171, 13889, 23887″ posts_per_page=”4″]
