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I was recently searching the web for some eggless blueberry muffins and I came across this recipe. The thumbnail was very inviting and the comments applaud the chef so I decided to give it a try. While following the recipe, I was a little doubtful of the outcome because of how runny the batter appeared but I decided to trust the process and bake them as instructed. With other recipes I have tried in the past, the muffins always come out lacking color, too dense or undercooked but these eggless blueberry muffins were like nothing I’ve ever had before— they are moist, fluffy and they have that beautiful golden color that make them so appealing. Best part, they contain no eggs at all! I shared these muffins with my loved ones and they wouldn’t get enough of them. Please go check out the original post and video on YouTube by Swedisht called “Eggless Blueberry Muffins”
View original recipe on cookpad.comAssemble all ingredients. Preheat oven to 360°F
Add 1cup of milk, 1/2 cup of vegetable oil and 3/4 cups of sugar to a bowl. Mix until well combined
On a separate bowl, sift 1 1/4 cups of AP flour, 1/4 tsp of baking soda, 1/2 tsp of baking powder and 1/4 tsp of salt. Mix well.
Use about 1 tbsp of the flour mixture to coat blueberries
In batches, add dry ingredients to wet ingredients, mixing continuously until well combined. Next, add 2 tbsp of yogurt, 1 tsp of vanilla extract and zest of 1 lemon. Mix
Lastly, add blueberries and incorporate without over mixing.
Prepare muffin tins with muffin liners. Fill liners with mixture without overfilling.
Bake for 30 minutes, or until golden brown and a toothpick comes out clean.
Allow them to rest for a few minutes before removing from tin and placing them on wire rack to cool off for at least 5 minutes.
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