Easy Eggless Blueberry muffins are moist, soft, sweet and simply delicious. Perfect as healthy snack, for breakfast or tea time!
Cuisine: American, British
Keyword: blueberry, cupcakes, muffin, muffins
Author: Sandhya Hariharan
2CupPlain Flour ( + 1 tsp)
1 TspApple Cider Vinegar
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.
If you like it sweeter, increase the Sugar quantity by another 1/4th