Eggless Blueberry Muffins
These eggless blueberry muffins are proof that you don't need eggs to create light, moist, fluffy, and utterly delicious muffins!
Ingredients
Dry
- 1 3/4 cups All purpose flour (220g) or white whole wheat flour (245g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet
- 1/4 cup plain yogurt (60g)
- 1/4 cup unsweetened applesauce (65g)
- 1 cup milk
- 3-4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 1/4 cups blueberries
Instructions
- Preheat your oven to 350°F. Grease or line a muffin tin with paper liners. You can also use a silicone muffin pan.
- In a medium mixing bowl, combine all the dry ingredients.
- In a large mixing bowl, combine all the wet ingredients. Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
- Gently fold in blueberries and lemon zest.
- Divide batter evenly into 10 muffin cups and bake for 20-22 minutes, or until the inserted toothpick in the center of the muffin comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
- Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup.
- Take all the cold ingredients out of the refrigerator at least 15 minutes prior to baking. These include yogurt, milk, applesauce, and maple syrup.
- After combining the dry and wet ingredients, do NOT over-mix the muffin batter.
- Do NOT leave out the lemon zest!
Nutrition
Calories: 129kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Sodium: 169mg | Potassium: 103mg | Fiber: 1g | Sugar: 8g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg
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