Eggless Blueberry Muffins
Authentic South Indian Food Creator · Home Chef
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These fluffy eggless blueberry muffins are a delightful treat that proves you don't need eggs to create bakery-style perfection at home! Bursting with juicy blueberries in every bite, these muffins are incredibly moist, tender, and absolutely delicious. Whether you're looking for a vegetarian baking option or simply ran out of eggs, this recipe is your perfect solution.
What makes these muffins truly special is their simplicity - no electric mixer or blender needed! Just a bowl, a whisk, and a few pantry staples come together to create magic. The combination of vinegar and milk creates a buttermilk-like tang that activates the leavening agents, giving you that beautiful rise and soft crumb texture. The fresh or dried blueberries add bursts of fruity sweetness that complement the vanilla-scented batter perfectly.
Perfect for breakfast, evening tea time, or as a lunchbox treat, these muffins stay fresh for days when stored properly. They're kid-friendly, beginner-friendly, and guaranteed to impress your family and friends. Once you try this easy recipe, you'll find yourself baking these delightful muffins again and again!
Looking for more sweets recipes? Browse all vegetarian recipes →
Ingredients(10 items)
Instructions
💡 Tap a step to mark it donePreheat your oven to 180°C (350°F). Line a muffin tray with paper cups or grease the moulds with oil.
In a small bowl, mix together milk and vinegar. Set aside for 5 minutes to curdle and create a buttermilk substitute.
In a large mixing bowl, sift together all purpose flour, powdered sugar, baking powder, baking soda, and salt. Mix well to combine all dry ingredients evenly.
To the curdled milk mixture, add oil and vanilla essence. Whisk well until combined.
Pour the wet ingredients into the dry ingredients. Gently fold using a spatula until just combined. Do not overmix - a few lumps are fine.
Reserve a few blueberries for topping. Gently fold the remaining blueberries into the batter.
Pour the batter into prepared muffin cups, filling each about 3/4 full. Top with reserved blueberries.
Bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown.
Remove from oven and let the muffins cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
Tips and Tricks
- Do not overmix the batter - mix only until the dry ingredients are just moistened for fluffy, tender muffins
- If using dried blueberries, soak them in warm water for 10 minutes and pat dry before adding to prevent them from sinking
- You can substitute blueberries with chocolate chips, cranberries, or any other berries of your choice
- Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week
- For a richer flavor, you can use melted butter instead of oil
Nutrition Info (per serving)
AI Estimated Values per serving
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