Looking for some quick and easy breakfast/snack options? Try these Eggless Blueberry Muffins . Bake a batch of these muffins over a weekend and viola you have a quick breakfast/snack ready for the week. I love to pair these muffins with with my Strawberry Banana Smoothie for breakfast and it keeps me going till lunch & or I like to have it as my snack with evening cuppa.
These muffins are very easy to make with barely any prep required. Once the muffins have cooled completely you can store them in ziplocks or airtight container for 2-3 days at room temperature Or store them in freezer safe bags and freeze for around a month or two. When you feel like having a muffin just take it out of the freezer and warm it in microwave for may be 10 seconds and you have a muffin ready to be devoured. Isn’t that nice.
Now to the recipe…
Ingredients: (makes 12 muffins)
1 cup fresh blueberries
1 & 1/4 cup of all purpose flour
1 and 1/2 tsp of baking powder
1/2 tsp of baking soda
1/4 tsp salt
1/2 cup of almond milk (vanilla flavor)
1/2 cup white sugar
1/4 cup of oil
1/2 cup yogurt
Preheat the oven to 350F and line the cupcakes tray with liner and keep ready.
Sift together all the dry ingredients 1 cup all purpose flour, baking powder, baking soda and salt and keep aside in a bowl. Now in another bowl add all the wet ingredients almond milk, oil, yogurt and sugar and whisk till smooth and sugar has dissolved. Wash the blueberries thoroughly and drain all the water. Then mix these with 1/4 cup of all purpose flour and mix well so that flour coats them evenly. Keep aside.
Now add the wet mixture to the dry and mix. Don’t over mix though (see notes) Then add the blueberry and flour mixture and using a spatula gently fold the blueberries into the batter. Using a spoon or ice-cream scoop evenly distribute the batter into 12 muffin panliner. Bake for 15 to 20 mins or until they look done (not wet) and check if a toothpick inserted in the center of muffin comes out clean. Remove from the oven and allow to cool for 5 mins in pan and then transfer onto cooling rack.
- Don’t over mix the batter as that may result in hard muffins.
- The batter consistency should thick and such that you should need a two spoons to scoop the batter into muffin molds. If its too runny add a tablespoon of flour at a time and adjust the consistency. If its too thick then add a tbsp of milk at a time and adjust the consistency.
- I have used Almond milk but you can use regular milk too. If you are not using vanilla flavored milk add a tsp of vanilla essence
- If you don’t have fresh blueberries, frozen will work too just don’t thaw them.
That’s it our moist and Eggless Blueberry Muffins are ready. Dust some powdered sugar (if you like) and Enjoy these for breakfast or snacks.