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Eggless Bakery Style Blueberry Muffins

Eggless Bakery Style Blueberry Muffins

These eggless bakery-style muffins are tender, inviting, and perfect for a delightful breakfast or comforting family snack.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 226
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 cups All Purpose Flour
  • 3/4 cup Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Plain Yogurt
  • 1/3 cup Vegetable Oil
  • 1/4 cup Milk
  • 2 tsp Vanilla Extract
  • 1 1/2 cups Fresh Blueberries
  • 1 tbsp All Purpose Flour (for tossing the berries)
  • 2 tbsp Coarse Sugar (for topping)

Equipment

  • 12-cup muffin pan

Method
 

  1. Preheat your oven to 425°F and line a 12-cup muffin pan with liners.
  2. In a large bowl, whisk the yogurt, oil, milk, sugar, and vanilla until smooth.
  3. Add the flour, baking powder, baking soda, and salt on top and fold with a spatula just until combined. The batter should stay thick and slightly lumpy, so do not overmix.
  4. Toss the blueberries with 1 tablespoon of flour, then fold them in with just 2-3 gentle strokes.
  5. Divide the batter between the liners, filling them all the way to the top for tall domes, and sprinkle with coarse sugar.
  6. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F without opening the door and bake 15-18 minutes more, until golden and a toothpick comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a rack.

Nutrition

Serving: 1servingCalories: 226kcalCarbohydrates: 37gProtein: 3gFat: 7g

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