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Eggless Muffin Recipes

Eggless Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 198
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup plain full-fat yogurt
  • ¼ cup whole milk
  • ⅓ cup unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • 1½ cups fresh or frozen blueberries

Method
 

  1. Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk the yogurt, milk, melted butter, and vanilla until smooth.
  3. Pour the wet mixture into the dry ingredients and stir just until a few flour streaks remain. Fold in the blueberries gently.
  4. Divide the batter among the muffin cups, filling them to the top. Bake for 18 to 20 minutes, until a toothpick comes out clean.
  5. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

If you use frozen berries, keep them frozen until step 3 and expect the bake time to be closer to 20 to 22 minutes. This batter can sit at room temperature for up to 30 minutes before baking if you need a head start.