All you need is a Bowl , Whisk & a Spatula!
Serve these eggless muffins for breakfast , tea or at snack time – they are super delicious and loaded with blueberry goodness. Learn how to make these easy eggless muffins with step by step instructions.
EGGLESS BLUEBERRY MUFFINS WITH OIL
I first learnt to make blueberry muffins in 2010, from hand written notes given by my neighbour. However over time, I started making tiny bit of adjustments until I found my perfectly easy blueberry muffins recipe without butter and eggs.
These easy blueberry muffins are soft, sweet and loaded with blueberry goodness – perfect as healthy snack!
As much as You love this Blueberry Cupcakes, you will also love this ONE BOWL MANGO CAKE RECIPE –Its Eggless & Butterless too or this CARROT CAKE with Oil or this 30 minutes FAIRY CUPCAKES.
Check out my easy Garlic Knots recipe and dinner rolls recipe that you are sure to love.
WHY SHOULD YOU TRY IT?
- Perfect Kids friendly muffin recipe. This can be an easy recipe to introduce your children to baking.
- All you need is a bowl, whisk and a spatula ! You don’t need a stand mixer or hand mixer to make these easy muffins.
- Nothing can beat that aroma of the freshly baked cupcake at home
- Ready in flat 30 minutes.
- Double or even Triple this recipe for birthday parties
- Healthy snack and delicious with your breakfast too!
INGREDIENTS YOU WILL NEED FOR SIMPLE EGG-FREE MUFFINS
All the ingredients for these easy peasy muffins are measured in CUPS, for baking with kids! Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here is a summary:
Blueberries – I recommend using fresh blueberries. You can also use frozen blueberries, but do not thaw them before use.
Plain Flour – For this recipe, I have used Plain flour or All Purpose flour.
Sugar – My recipe calls for 1/4 Cup of sugar so they are not too sweet. These eggless muffins get their sweetness from seasonal blueberries.
Salt – To add flavor
Baking Powder – Check that your baking powder is not expired.
Baking Soda – It will work like a rising agent in combination with apple cider vinegar.
Apple Cider Vinegar – Works as a good egg replacer.
Oil – Use any neutral flavor oil in this recipe. I have used sunflower oil. You can also use canola oil or vegetable oil.
Vanilla extract – To add flavor
Buttermilk – Be sure to keep your buttermilk ready for making this recipe. If you don’t have buttermilk handy, check for the tips below on how to make homemade buttermilk.
HOW TO MAKE EASY BLUEBERRY MUFFINS STEP BY STEP
This recipe for eggless muffins is simple and straightforward.
1.Preheat the Oven & Arrange liners in the pan -Preheat the oven to 190 C. Arrange muffin liners in the pan. Coat the blueberries in 1 tsp flour and set it aside.
2.Mix the Dry Ingredients together – Sift & Combine the dry ingredients in a bowl.
3. Mix the wet ingredients together – Add all the wet ingredients in a separate bowl and whisk to combine.
4. Combine the ingredients together – Add the wet ingredients to the dry ingredients and mix it with spatula using cut & fold method. Do not over mix! Simply fold the blueberry into the muffin batter.
5. Bake– Once the muffin batter / cake batter is ready, fill the muffin liners up to 3/4 using an ice cream scooper. Bake for 15-18 minutes roughly and check with a wooden skewer.
6. Cool the Muffins – Allow the muffins to cool in the muffin pan for sometime and then transfer them on a wire rack. Serve warm.
EGGLESS BLUEBERRY MUFFINS – FAQ
HOW TO MAKE BUTTERMILK AT HOME WITH MILK?
BUTTERMILK FROM MILK – To make 1 Cup Buttermilk – pour 1 cup milk in a bowl.Stir in 1 tbsp vinegar and allow it sit for 5 minutes until it begins to curdle. Now your homemade buttermilk is ready to use.
BUTTERMILK FROM YOGURT – To make 1 Cup Buttermilk, – pour 1 Cup yogurt in a bowl. Add 1/4 – 1/2 cup water to the yogurt and whisk until you have a creamy buttermilk.
Your homemade buttermilk is ready to use!
HOW TO COOL THE MUFFINS?
Allow the muffins to cool for a few minutes in the muffin pan and then carefully transfer to a wire cooling rack. Do not cool the Muffin too long in the muffin pan – they will become soggy!
HOW MANY MUFFINS CAN I MAKE WITH THIS MEASUREMENT?
This measurement will give you 12 delicious muffins with blueberries.
CAN YOU STORE & FREEZE MUFFINS?
Once the muffin has cooled down, transfer them to freezer safe containers or bags.Store them in freezer for up to 3 months.
Muffins can be thawed in the fridge overnight or heat the frozen muffins in microwave or conventional oven.
I like to place the muffin on the plate in my microwave oven and microwave HIGH for 30 seconds for each muffin. For reheating in conventional oven – wrap the the muffins in foil and bake for approximately 12-15 minutes at 180C.
YOU MAY ALSO LOVE THESE RECIPES
Eggless Chocolate Cake with Condensed Milk
Chocolate Cupcake with Salted Caramel Buttercream
HAVE YOU MADE THIS RECIPE ?
This blueberry muffins with oil tastes really delicious. You really don’t miss out on eggs in this recipe!
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your take on this easy peasy recipe.
EGGLESS BUTTER-LESS BLUEBERRY MUFFINS RECIPE below
Ingredients
- 2 Cup Plain Flour ( + 1 tsp)
- ¾ Cup Granulated Sugar
- 1 Tbsp Baking Powder
- ¼ Tsp Baking Soda
- ⅛ Tsp Salt
- 1 Cup Blueberries
- 1 Tsp Apple Cider Vinegar
- ¼ Cup Sunflower Oil
- 1 Tsp Vanilla Extract
- 1½ Cup Buttermilk
Instructions
- Preheat the oven to 375F / 190 C. Line the Muffin tin with cupcake liners.
- Fold the blueberry in 1 tsp flour until well coated and set aside.
- Add flour, sugar, salt, baking powder & baking soda in a mixing bowl. Whisk to combine.
- In a bowl, add buttermilk, apple cider vinegar, oil , vanilla extract and stir to combine.
- Gradually add the wet ingredients into the dry ingredients. Cut & fold the ingredients together with a silicone spatula.Make sure all the ingredients get combined well into a thick batter. Do not overmix!
- Fold the blueberries in the muffin batter until gently combined.
- Fill the moulds up to 3/4th cup.Bake for 15-18 minutes roughly and check with a wooden skewer.Allow the eggless blueberry muffins to cool on a wire rack.
Have fun with family and friends.Beautiful pic and delicous looking muffin.
Perfect fluffy muffins u've got..Luv ur new nice header…:)
muffins looks soft and delicious…enjoy your trip, have fun sandhya, take care…
looks so pretty and delicious..
Have Fund Sandy.. will miss ya !!
hope to see you back soon…. njoy 🙂
Hey,
Bon Voyage! Didn't you just come back from a trip to India? Have fun and the blueberry muffins indeed look great and classy!
delicious blueberry muffins.perfectly baked and looks so tempting..
Enjoy ur vacation with ur family n friends.
Hey Sandhya nice tempting and spongy muffins. I am coming over to grab them.
my my…what a beautiful looking muffins :)… simply awesome..i wish i was there to have my part of muffin..he he he
Wow! yummy muffin..
Muffins look amazing .So moist and golden brown.Enjoy your vacation.
Muffins look awesome! Enjoy your vacation 🙂
looks so pretty and delicious..
Lovely.Have a great vacation.
Muffins look very moist Sandhya…must have tasted delicious too 🙂 Enjoy your vacation…take care.
first time here. u have a lovely blog. happy to follow u.
Muffin looks wonderfully tempting.
More than perfect muffins and a perfect click. Have a wonderful vacation and join us back soon.
looks yummy, dear..perfect muffins
Hi Sandhya,
Lovely muffins…. Have fun….
pretty looking eggless muffins with Blueberries! I can’t wait to try it!
Muffins looks perfect, lovely, yummy and tempting.
That's a delicious muffin. Have a fun vacation.
Looks so perfect and the snaps are very nice…
Muffins came out very well…hv a nice vacation.
Muffins looks perfect and yummy. Happy Vacation.
wow.. the bluberry muffins loks so yumy
So so so tempting!
love these muffins! looks so perfect! nice clicks too…
Eggless Blueberry muffins look so perfect.
muffins looks so perfect
Have fun…. nd enjoy ur vacations…. lovely nd awesome clicks as well as muffins 🙂
Look so yummy 🙂
Nicely browned muffins! beautiful photograph!
Dear Sandhya
How are you? It has been long since I visited your page.
Very nice recipe and clicks too.
Let me see what all you have posted
have a nice weekend
delicious muffins..bful presentaion..
first time here…u have a lovely space…just started blogging..and love to add u in my list..
ur comments/suggestions r highly appreciated..happy blogging…following u>>>>>>
sanyuktagour(bayes)
http://creativesanyukta.blogspot.com/
I'm dreaming of these baking fresh on a Sunday morning – nothing to beat that! With a glass of fresh sqeezed OJ and the LA Times newspaper – perfect Sunday!
Thanks for the recipe Sandhya – love the muffins
Enjoy your vacation ! The muffins look fabulous…
Mixture was too runny and muffins came out very dense. Not too sure what went wrong as I followed the recipe exactly and took over 30mins to bake
It can be because of how the flour is weighed – if it tightly packed or loosely packed.
Unfortunately, this recipe did not turn out like a real blueberry muffin. There must be some amends made to fix this recipe. Taste was below average.
Sorry to hear your muffin didn’t turn out, as you expected. This Eggfree Blueberry Muffin comes out perfect in flavors and tastes just like the one from my local bakers.
I used buttermilk from homemade curd and muffins were so soft and tasty.Thank you for sharing the recipe.
That’s super fantastic! So glad to know your eggless blueberry muffins turned out delicious. Pls do tag us in your pictures #sandhyaskitchen.