Eggless Blueberry Muffins
Eggless Blueberry Muffins with Yogurt: A Delicious Recipe to Try
If you’re looking for a healthy and delicious breakfast, snack, or dessert option, you can’t go wrong with eggless blueberry muffins with yogurt. These muffins are easy to make and perfect for any time of day. Whether you’re a fan of blueberries or just looking for a tasty way to start your day, this recipe is sure to please.
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One of the great things about this recipe is that it’s eggless, making it perfect for anyone with an egg allergy or who is vegan. Instead of eggs, the recipe uses yogurt to add moisture and flavor to the muffins. Yogurt is also a great source of protein and calcium, making these muffins a healthy choice for breakfast or a snack.
These muffins are perfect for brunch or a quick snack on the go. They’re also a great way to use up any leftover blueberries you might have in your fridge. So why not give this eggless blueberry muffin with yogurt recipe a try and see for yourself how delicious and easy they are to make?
When it comes to making eggless blueberry muffins with yogurt, you need to make sure you have all the ingredients on hand. Here is a breakdown of the dry and wet ingredients you will need:
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For a healthier alternative, you can also use whole wheat flour or whole wheat pastry flour instead of all-purpose flour.
- 1/2 cup yogurt (use thick or Greek yogurt)
- 1/2 cup granulated sugar
- 1/2 cup butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen blueberries
You can also use buttermilk instead of yogurt for a tangier flavor. If you prefer a sweeter muffin, you can also add 1/4 cup of brown sugar or white sugar to the wet ingredients.
Once you have all your ingredients ready, it’s time to start baking!
Preparing the Muffin Batter
First, preheat the oven to 350°F (or 180°C). Then, in a large mixing bowl, whisk together the dry ingredients, including the flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, mix together the wet ingredients, including the yogurt, unsalted butter, non-dairy milk, vinegar, and melted butter. Mix well until everything is well combined.
Next, add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix the batter, as this can lead to dense muffins.
If you’re using fresh blueberries, add them to the batter and gently fold them in. If you’re using frozen blueberries, make sure to thaw them and drain any excess liquid before adding them to the batter. You can also coat the blueberries in flour to prevent them from sinking to the bottom of the muffins.
Baking the Muffins
Grease a muffin pan with non-stick oil spray or line it with cupcake liners. If using paper liners, lightly grease them as well. Fill each muffin cup about 3/4 full with the muffin batter.
Bake the muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean. If you’re making mini muffins, reduce the baking time to 12-15 minutes.
Once the muffins are done, remove them from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
You can also add a streusel topping to the muffins before baking for added texture and flavor. To do this, mix together flour, brown sugar, and melted butter until crumbly, then sprinkle over the muffin batter before baking.
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
If you’re looking for a gluten-free version of these muffins, you can use a gluten-free flour blend instead of all-purpose flour.
Tips and Tricks
As someone who has made eggless blueberry muffins with yogurt many times, I have learned a few tips and tricks that can help ensure that your muffins turn out perfectly every time.
Firstly, it is important to pay attention to the temperature when baking these muffins. Starting off with a high temperature of 220°C (425F) for the first 7 minutes of baking helps to create a nice dome shape on the muffins. After this time, decrease the oven temperature to 175°C (350F) and continue baking until done. It is important not to open the oven when changing temperatures as this may cause the muffins to sink.
Another tip is to use fresh blueberries that are in season for the best flavor. If fresh blueberries are not available, frozen blueberries can be used as well. It is important to coat the blueberries with flour before adding them to the batter to prevent them from sinking to the bottom of the muffins.
When it comes to storage, these muffins can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds or until warm.
Lastly, if you want to switch things up, you can try adding other fruits or toppings to the batter. Some great options include raspberries, strawberries, or even chocolate chips. Just be sure to adjust the baking time accordingly based on the added ingredients.
Making eggless blueberry muffins with yogurt is a great way to enjoy a healthy and delicious breakfast or snack. These muffins are easy to make, and they are perfect for those who are looking for a tasty treat that is also low in fat and calories.
By using yogurt instead of eggs, you can create a lighter and fluffier texture that is perfect for muffins. The blueberries add a burst of flavor and antioxidants, making these muffins a healthy choice. You can also customize the recipe by adding other fruits, nuts, or spices to suit your taste.
Overall, this recipe is a great option for those who are looking for a healthier alternative to traditional muffins. It is easy to make, delicious, and packed with nutrients. Whether you are looking for a quick breakfast or a tasty snack, eggless blueberry muffins with yogurt are sure to satisfy your cravings.