AWESOME BLUEBERRY MUFFINS RECIPES

Name: Eggless Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 cups (280 gr) all-purpose flour; ½ cup (100 gr) granulated sugar; 1/2 teaspoon kosher salt; 3 teaspoons baking powder; ¼ teaspoon baking soda; 1 cup (180 g) blueberries ((see notes)); 1 ½ cups (360 ml) buttermilk; 1 teaspoon (5 ml) apple cider vinegar; 4 tablespoons (57 gr) unsalted butter, (melted and cooled); 1 teaspoon (5 ml) pure vanilla extract; 2 tablespoons granulated sugar to sprinkle ((optional))

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EGGLESS BLUEBERRY MUFFINS [VIDEO] - MOMMY'S HOME COOK…

Eggless Blueberry Muffins [Video] - Mommy's Home Cook… image

These Eggless Blueberry Muffins are moist, sweet, buttery, tender, and absolutely delicious! This simple and classic recipe bakes perfectly every time and you won't miss the eggs at all. Slightly crispy at the top and ever-moist at the center, with blueberries throughout. Perfect for breakfast, brunch or snack.

Provided by Oriana Romero

Categories Dessert

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 11

Ingredients

2 cups (280 gr) all-purpose flour
½ cup (100 gr) granulated sugar
1/2 teaspoon kosher salt
3 teaspoons baking powder
¼ teaspoon baking soda
1 cup (180 g) blueberries ((see notes))
1 ½ cups (360 ml) buttermilk
1 teaspoon (5 ml) apple cider vinegar
4 tablespoons (57 gr) unsalted butter, (melted and cooled)
1 teaspoon (5 ml) pure vanilla extract
2 tablespoons granulated sugar to sprinkle ((optional))

Steps:

Preheat oven to 425º F (218º C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl until combined. Add blueberries and mix to coat with flour mixture.
In a mixing bowl combine buttermilk, vinegar, butter, and vanilla.
Fold wet ingredients into dry ingredients and mix everything together by hand. Please do not overmix. The batter will be thick and a little lumpy.
Fill muffin cups right to the top, and sprinkle with additional sugar, if desired.
Bake at 425º F (218º C) for 5 minutes. Reduce oven temperature to 375º F (190º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, about another 15 -1 8 minutes.
Muffins can be stored covered at room temperature for 3-4 days, then transfer to the fridge for up to 1 week.

Nutrition Facts : Calories 176 kcal, CarbohydrateContent 29 g, ProteinContent 3 g, FatContent 5 g, SaturatedFatContent 3 g, CholesterolContent 13 mg, SodiumContent 153 mg, SugarContent 13 g, ServingSize 1 serving

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