Easy Eggless Blueberry muffins are moist, soft, sweet and simply delicious. Perfect as healthy snack, for breakfast or tea time!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American, British
Keyword: blueberry, cupcakes, muffin, muffins
Servings: 12
Calories: 169kcal
Author: Sandhya Hariharan
Ingredients
2CupPlain Flour ( + 1 tsp)
¾CupGranulated Sugar
1TbspBaking Powder
¼TspBaking Soda
⅛TspSalt
1CupBlueberries
1 TspApple Cider Vinegar
¼CupSunflower Oil
1TspVanilla Extract
1½CupButtermilk
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.
Notes
If you like it sweeter, increase the Sugar quantity by another 1/4th