eggless blueberry muffins recipe with step by step photos. moist and soft are these yum blueberry muffins made without eggs. these muffins are made with whole wheat flour and have a soft and moist crumb. difficult to guess also that whole wheat flour is used.
a healthy variation of a blueberry muffin recipe was requested by a few readers. i have made blueberry muffins before also. so thought of sharing the recipe. for most vegan muffins recipe i usually follow my chocolate chip muffin recipe and it works wonders with a few variations here and there. these egg free blueberry muffins are also adapted from the chocolate chip muffin recipe i posted a few years back.
in the recipe i have used thin coconut milk (third extract of coconut milk if made at home). you can even use almond milk or cashew milk or gmo free soy milk. even dairy milk can be used. for a really lighter version of the muffins you can add water. for the sugar i have used organic unrefined cane sugar. though even jaggery or coconut sugar or palm sugar or regular white sugar can be used.
these blueberry muffins taste good. you will get the flavor and taste of moist sweet blueberries in a soft and light cake crumb. the recipe serves 12 muffins. leftover muffins can be refrigerated and warmed just before serving.
few more eggless muffins recipes on blog which you may like are:
eggless blueberry muffins recipe below:
eggless blueberry muffins
ingredients (1 cup = 250 ml)
dry ingredients for blueberry muffins:
- 1.5 cups whole wheat flour (atta) or 180 grams
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
for coating blueberries:
- ¾ cup fresh blueberries or 125 grams blueberries
- 1 tablespoons whole wheat flour (atta)
wet ingredients for blueberry muffins:
- ¾ cup organic unrefined cane sugar or 150 grams or ¾ cup white sugar
- 1 cup thin coconut milk or almond milk or thin cashew milk or soy milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice or apple cider vinegar or white vinegar
- 4 tablespoons olive oil or any neutral tasting oil
how to make eggless blueberry muffins
for coating blueberries:
rinse fresh blueberries in water a couple of times. drain all the water and take the blueberries in a bowl or plate.
add 1 tablespoons whole wheat flour (atta).
mix the flour with the blueberries so that it coats them well. keep aside.
sifting dry ingredients:
line a 12 muffin moulds pan with paper muffin liners. alternatively grease the muffin moulds with some olive oil or a neutral flavored oil.
in a sieve, take the whole wheat flour, baking powder, baking soda and 1 pinch salt.
sift all the dry ingredients.
keep the sifted dry ingredients aside. preheat oven at 180 degrees celsius for 15 minutes.
mixing wet ingredients:
in another bowl take ¾ cup sugar (150 grams).
add 1 cup thin coconut milk. you can even use almond milk or cashew milk. dairy milk can also be used. even plain drinking water can be used. i have used third extract of homemade coconut milk. if you use store brought coconut milk, then make it thin by mixing with some water.
add 1 teaspoon vanilla extract.
add 1 tablespoon lemon juice. you can also use 1 tablespoons apple cider vinegar or white vinegar.
add 4 tablespoons olive oil. any neutral flavoured oil can also be used. even coconut oil can be used. but make sure that the coconut oil is in melted state and not solid state.
with a whisk begin to mix the wet ingredients.
stir and mix briskly for 1 to 2 minutes till all the sugar is dissolved and the oil is mixed well.
making blueberry muffins batter:
add the wet ingredients mixture to the sifted flour.
using a small wired whisk, gently and lightly mix. do not use much pressure when mixing.
small lumps are fine in the batter. do not over mix. in case if the batter becomes too thick, then you can add some more coconut milk.
now add the blueberries.
using a spoon or spatula, gently fold the blueberries in the batter.
baking blueberry muffins:
with a spoon fill in the batter in the muffin cups till ½ or ⅔ of the cups’ volume.
keep the muffin tray in the center rack of the oven. only heat the bottom heating element (bake mode in OTGs available in india). bake blueberry muffins at 180 degrees celsius for 25 to 35 minutes.
remove when the muffin tops have become light golden.
while checking with a toothpick, check the part where there are no blueberries. it should come out clean.
after 2 to 3 minutes remove the muffin cups and place them on a wired tray or rack for them to cool.
serve eggless blueberry muffins warm or at room temperature.
making eggless blueberry muffins recipe:
a) for coating blueberries:
1. rinse ¾ cup fresh blueberries (125 grams) in water a couple of times. drain all the water and take the blueberries in a bowl or plate.
2. add 1 tablespoons whole wheat flour.
3. mix the flour with the blueberries so that it coats them well. keep aside.
b) sifting dry ingredients:
4. line a 12 muffin moulds pan with paper muffin liners. alternatively grease the muffin moulds with some olive oil or a neutral flavored oil.
5. in a sieve, take 1.5 cups whole wheat flour (180 grams), 1 teaspoon baking powder, ¼ teaspoon baking soda and 1 pinch salt.
6. sift all the dry ingredients.
7. keep the sifted dry ingredients aside. preheat oven at 180 degrees celsius for 15 minutes.
c) mixing wet ingredients:
8. in another bowl take ¾ cup sugar (150 grams).
9. add 1 cup thin coconut milk. you can even use almond milk or cashew milk. dairy milk can also be used. even plain drinking water can be used. i have used third extract of homemade coconut milk. if you use store brought coconut milk, then make it thin by mixing with some water.
10. add 1 teaspoon vanilla extract.
11. add 1 tablespoon lemon juice. you can also use 1 tablespoons apple cider vinegar or white vinegar.
12. add 4 tablespoons olive oil. any neutral flavoured oil can also be used. even coconut oil can be used. but make sure that the coconut oil is in melted state and not solid state.
13. with a whisk begin to mix the wet ingredients.
14. stir and mix briskly for 1 to 2 minutes till all the sugar is dissolved and the oil is mixed well.
15. add the wet ingredients mixture to the sifted flour.
16. using a small wired whisk, gently and lightly mix. do not use much pressure when mixing.
17. small lumps are fine in the batter. do not over mix. in case if the batter becomes too thick, then you can add some more coconut milk.
18. now add the blueberries.
19. using a spoon or spatula, gently fold the blueberries in the batter.
20. with a spoon fill in the batter in the muffin cups till ½ or ⅔ of the cups’ volume.
21. keep the muffin tray in the center rack of the oven. only heat the bottom heating element (bake mode in OTGs available in india). bake blueberry muffins at 180 degrees celsius for 25 to 35 minutes. timing will vary as no two ovens will have the same temperature and size. so do keep a check. only open oven to check after ¾ ᵗʰ of the baking is done.
22. remove when the muffin tops have become light golden.
23. while checking with a toothpick, check the part where there are no blueberries. it should come out clean.
24. after 2 to 3 minutes remove the muffin cups and place them on a wired tray or rack.
25. serve eggless blueberry muffins warm or at room temperature.
You’re all recipes are awesome and yummy. So for that👍👍👍👌👌👌👌👌
Thanks Shishirdube