Muffins are one of my favorite things to bake, and what can be better than quick and easy blueberry muffins that are eggless and also butter-free? All you need is a bowl and a whisk to make the batter, and then bake.
Muffins are something I make very often, as they make for a wonderful evening snack and keep the kids full. Adding different fruits to the muffins adds a layer of flavor and color, and the kids really enjoy digging into the muffins.
I always have some kind of frozen fruit in the freezer as my older one loves to have some in his morning cereal. Blueberries are something that I could never resist, and I always end up making these Blueberry muffins before he gets to add some to his cereal.
I have a recipe for blueberry muffins in my blog, but that is a version with eggs in it. Lately, I have been making a lot of eggless baking recipes. This eggless Blueberry Muffin recipe is adapted from Rak’s kitchen . I have reduced the amount of oil from the original recipe and added milk instead.
This is an eggless muffin and also a butter-free recipe. I have used flax seeds in the recipe, as I always add some to any baking recipe. This is one wonderful way to use flaxseed in our everyday diet.
Ingredients to make Blueberry Muffins - Makes 12
- Cake flour - 1 ½ cups + 1 tbsp
- Blueberries (frozen or fresh) - 1 cup
- Flaxseed powder - 3 tbsp
- Plain yogurt - 1 cup (whisked lightly)
- Vegetable oil - ¼ cup
- Milk - ¼ cup (may need slightly more if the consistency of the batter is too thick)
- Sugar - ¾ cup
- Baking powder - 1 tsp
- Baking soda - ½ tsp
- Vanilla extract - 1 tsp
Procedure -
I have used cake flour in the recipe. If you do not have cake flour, you can make some at home using all-purpose flour and corn flour. Use 3 tablespoon of corn flour and then top it off with All-purpose flour to measure 1 ½ cups together. Sieve this mixture a couple of times so that the flours blend together.
Add the flaxseed powder to the flour and mix to combine.
Add about a tablespoon of flour to the blueberries and mix it. This step will ensure that the blueberries do not sink to the bottom of the mould when baking.
Preheat the oven to 350 F and grease the muffin tins. If using liners, place them in the tins and lightly spray.
In a wide bowl, whisk together the yogurt and the sugar. Now add the baking powder and baking soda to the mixture and whisk. Let this rest for about 2-3 minutes. You will notice that the yogurt mixture will become a little frothy.
Now add the vanilla extract, oil, and milk, and whisk well.
Add the flour in 3 batches to the wet ingredients and mix gently after each addition. Check for the consistenc,y and if it appears too dry, add a tablespoon or so of milk to bring it to pouring consistency.
Add the blueberries to the batter and mix gently to combine.
- Scoop the batter and fill about ¾th of the muffin tin. Bake for 18 - 20 minutes or until the toothpick inserted in the middle comes out clean.
- Cool the muffins on a wire rack and enjoy with a glass of milk.
More Recipes With Blueberry
- Blueberry Muffins With Cinnamon Crumb Topping
- Lemon Blueberry Bread Recipe
- Yogurt Blueberry Banana Granola Parfait
- Vegan Banana Blueberry Crumb Muffin
Recipe
Equipment
- ▢ pan
- ▢ bowl
- ▢ Oven
Ingredients
- ▢ 1 ½ cups Cake flour + 1 tbsp
- ▢ 1 cup Blueberries Frozen or fresh
- ▢ 3 tablespoon Flax seed powder
- ▢ 1 cup Plain yogurt Whisked lightly
- ▢ ¼ cup Vegetable oil
- ▢ ¼ cup Milk May need slightly more if the consistency of the batter is too thick
- ▢ ¾ cup Sugar
- ▢ 1 teaspoon Baking powder
- ▢ ½ teaspoon Baking soda
- ▢ 1 teaspoon Vanilla extract
Instructions
- I have used cake flour in the recipe. If you do not have cake flour, you can make some at home using all purpose flour and corn flour. Use 3 tablespoon of corn flour and then top it off with All purpose flour to measure 1 ½ cups together. Sieve this mixture couple of times so that the flours blend together.
- Add the flax seed powder to the flour and mix to combine.
- Add about a tablespoon of flour to the blueberries and mix it. This step will ensure that the blueberries do not sink to the bottom of the mould when baking.
- Preheat the oven to 350 F and grease the muffin tins. If using liners, place them in the tins and lightly spray.
- In a wide bowl, whisk together the yogurt and the sugar. Now add the baking powder and baking soda to the mixture and whisk. Let this rest for about 2-3 minutes. You will notice that the yogurt mixture will become a little frothy.
- Now add the vanilla extract, oil and milk and whisk well.
- Add the flour in 3 batches to the wet ingredients and mix gently after each addition. Check for the consistency and if it appears too dry add a tablespoon or so of milk to bring it to pouring consistency.
- Add the blueberries to the batter and mix gently to combine.
- Scoop the batter and fill about ¾th of the muffin tin. Bake for 18 - 20 minutes or until the toothpick inserted in the middle comes out clean.
- Cool the muffins on wire rack and enjoy with a glass of milk.
Nutrition
More Delightful Muffin Recipes
- Strawberry Shortcake Muffins
- Cinnamon Roll Muffins
- Cake Yazdi | Persian Cardamom Muffins
- Whole Wheat Banana Pineapple Muffins
Blueberry Muffins Recipe – Eggless
Equipment
- pan
- bowl
- Oven
Ingredients
- 1 ½ cups Cake flour + 1 tbsp
- 1 cup Blueberries Frozen or fresh
- 3 tablespoon Flax seed powder
- 1 cup Plain yogurt Whisked lightly
- ¼ cup Vegetable oil
- ¼ cup Milk May need slightly more if the consistency of the batter is too thick
- ¾ cup Sugar
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Vanilla extract
Instructions
- I have used cake flour in the recipe. If you do not have cake flour, you can make some at home using all purpose flour and corn flour. Use 3 tablespoon of corn flour and then top it off with All purpose flour to measure 1 ½ cups together. Sieve this mixture couple of times so that the flours blend together.
- Add the flax seed powder to the flour and mix to combine.
- Add about a tablespoon of flour to the blueberries and mix it. This step will ensure that the blueberries do not sink to the bottom of the mould when baking.
- Preheat the oven to 350 F and grease the muffin tins. If using liners, place them in the tins and lightly spray.
- In a wide bowl, whisk together the yogurt and the sugar. Now add the baking powder and baking soda to the mixture and whisk. Let this rest for about 2-3 minutes. You will notice that the yogurt mixture will become a little frothy.
- Now add the vanilla extract, oil and milk and whisk well.
- Add the flour in 3 batches to the wet ingredients and mix gently after each addition. Check for the consistency and if it appears too dry add a tablespoon or so of milk to bring it to pouring consistency.
- Add the blueberries to the batter and mix gently to combine.
- Scoop the batter and fill about ¾th of the muffin tin. Bake for 18 – 20 minutes or until the toothpick inserted in the middle comes out clean.
- Cool the muffins on wire rack and enjoy with a glass of milk.
