Prep Time: 15 minutes
Bake Time: 20 minutes
Serving: 36 muffins
Level: Intermediate
How to Make Eggless Blueberry Muffin in 30 Minutes
This is my family and friend's favorite blueberry muffins recipe! This is my quick and easy eggless blueberry muffin recipe. I hope you enjoy and love it as much as I do!
These eggless muffins are extra buttery, soft, and moist, with a bit of crunch from the nut and streusel topping. Prepared with basic ingredients that you'll find in your fridge and pantry. You'll appreciate this easy breakfast, brunch, dessert, and very cozy recipe. Perfect for tea parties, birthdays, or just a snuggly time at home.
It's fluffier than I thought it'd be! This recipe is eggless and simple. Ready before you know it—30 minutes (with 14-20 minutes of bake-time).
One night, when I was craving muffins, I couldn't find any eggs. Dishearted that I couldn't find eggs, I was determined to find a recipe without eggs LMAO. With finding different recipes, no recipe was enough so I did some changes, added, took away, and modified some ingredients.
For a soft cakey muffin, sift the dry ingredients (flour, baking powder, and baking soda) first.
Remember to make the streusel first. By the time you've mixed up the muffin batter, the streusel will already be firm by then. Then when baked, the streusel will be crumbly, crisp, and buttery that tastes great on just about anything, especially perfect on this cozy muffin. You can also add crushed nuts in your streusel.
There's nothing better than warm and cozy vibes in this cold weather. Oooh! I love baking this during fall and the holidays🧡🧸🤎 Of course, this recipe can also be enjoyed in the hot weather, especially with the zesty feeling from the lemon.
This recipe makes about 36 muffins. If you just want to make half of this, divide all the ingredients (or double the ingredients if you want to make twice as much).
INGREDIENTS
Dry Ingredients
・ 4 cups all purpose flour (505g)
・ 1.5 cups granulated sugar (300g)
・ 6 teaspoons baking powder (30ml)
・ 2 teaspoon baking soda (10ml)
・ 1/2 teaspoon salt (5ml)
Wet Ingredients
・ 1/2 cup oil (110g)
・ 6 teaspoons butter (30 ml)—optional
・ 1/2 teaspoon vanilla extract/essence (5ml)
・ 2.5 cups milk (625g)
・ 2 cups blueberries (or other berries)
Optional
・ 1 cup nuts—optional
・ lemon zest—optional
・ 1 banana—optional
INSTRUCTIONS
Step 1: Let’s Get Started
Preheat oven to 390º F (200º C). Spray a two of 12-count muffin pan (use top and bottom) with nonstick spray or line with cupcake liners.
(You can put the number of muffins you want. Just make sure that you also adjust the bake time.)
Step 2: Mix Dry Ingredients in One Bowl
Sift and whisk flour, baking soda, and baking powder. Mix in sugar and salt after.
Step 3: Mix Wet Ingredients in Another Bowl
In a mixing bowl combine oil, milk, butter, and vanilla. Add a crushed banana, and lemon zest (both optional).
Step 4: Mix Dry and Wet Ingredients Together
Fold wet ingredients into dry ingredients and mix everything together by hand. Do not overmix. The batter will be thick and a little lumpy. Add and fold the blueberries.
Step 5: Fill and Bake
Fill muffin cups just halfway. For that bakery style goodness, top with cinnamon brown sugar streusel, if desired.
Bake at 390º F (200º C) for 15-20 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Let it cool✨
ENJOY!
These muffins can be stored covered at room temperature for 3 days in the cold weather, maybe 2 in the summer. You can freeze these up and store up to a month. Pop in the microwave for a minute to warm!
Enjoy this muffin, serving with a side of hot coco or your favorite warm and cozy drink🍫☕️ Perfect for baking during the cold seasons! While I enjoy this mostly in cold weathers, this can be perfectly enjoyed during summer camp outs and river dates as well. Making it the perfect recipe that can be enjoyed all seasons-long.
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