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Easy Blueberry Muffin Recipe Without Eggs

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The Best Easy Blueberry Muffins Recipe Sweet Cs Designs
The Best Easy Blueberry Muffins Recipe Sweet Cs Designs from sweetcsdesigns.com

Description

These easy blueberry muffins are perfect for those who have egg allergies or are vegan. They are moist and delicious, filled with sweet blueberries, and have a crunchy muffin top. The recipe is simple and can be made in under an hour. These muffins are perfect for breakfast or as a snack.

Prep Time

The prep time for these muffins is about 10 minutes.

Cook Time

The cook time for these muffins is about 20-25 minutes.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup almond milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 tablespoon all-purpose flour
  • 2 tablespoons turbinado sugar (for topping)

Equipment

  • Muffin tin
  • Muffin liners
  • Bowl
  • Whisk
  • Measuring cups and spoons

Method

  1. Preheat oven to 375°F (190°C). Line muffin tin with muffin liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, mix together the almond milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. In a small bowl, toss the blueberries with 1 tablespoon of flour to coat.
  6. Gently fold the blueberries into the batter.
  7. Divide the batter into the muffin liners, filling each about 2/3 full.
  8. Sprinkle the tops of the muffins with turbinado sugar.
  9. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • If you don't have almond milk, you can use any plant-based milk.
  • If using frozen blueberries, thaw them first and pat them dry before adding to the batter.
  • These muffins can be stored at room temperature for up to 3 days or in the fridge for up to a week.

Nutrition Info

  • Serving Size: 1 muffin
  • Calories: 214
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 189mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 1g
  • Sugars: 14g
  • Protein: 3g

Recipes FAQ

Can I use a different type of milk?

Yes, any type of plant-based milk will work in this recipe.

Can I use frozen blueberries?

Yes, but make sure to thaw them first and pat them dry before adding to the batter.

Can I use a different type of oil?

Yes, any type of vegetable oil will work in this recipe.

Recipe Tips

  • Don't overmix the batter as this can make the muffins tough.
  • Fold in the blueberries gently to avoid them breaking and turning the batter blue.
  • Use a cookie scoop to evenly divide the batter into the muffin liners.
  • Sprinkle the tops of the muffins with turbinado sugar for a crunchy muffin top.

These easy blueberry muffins are perfect for anyone looking for an egg-free or vegan option. They are simple to make and taste delicious. The almond milk and vegetable oil make them moist and the blueberries add a burst of sweetness. They are great for breakfast or as a snack on the go. Make a batch of these muffins and enjoy them all week long!


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