These blueberry muffins are my favorite! They are moist and soft in texture. The sweetness from the muffins, the tartness of blueberry, and a hint of lemon make these muffins delicious and irresistible.
(scroll down for the full recipe)
Blueberry muffins are a classic, they can be a quick snack or breakfast. They are usually made with butter, sugar, eggs, and flour. The recipe that I share is an eggless version and they can be prepared in less than 30 minutes. All you need to do is, mix the wet ingredients with the dry ones to form a lump-free smooth batter. There are no tedious steps like creaming or folding, unlike cupcakes.
Blueberries are a great source of antioxidants and vitamin C. Blueberries are not just tasty, but also full of health benefits. They are rich in antioxidants and vitamin C which can help improve your immune system, reduce inflammation and promote weight loss. Blueberry has a deep blue color, making it perfect for adding color to the muffins. Unlike strawberries, they do not turn grey after baking and are pretty to look at.
Things to note for perfect blueberry muffins:
Ingredients at room temperature: The ingredients that you use for the muffin batter must be at room temperature. If the milk is cold and the oil is at room temperature, it wouldn't emulsify. (it will be difficult to mix all the liquid ingredients together.)
Overmixing the batter: Once you pour in liquid ingredients into the dry ingredients, combine the mixture lightly to remove lumps, otherwise, the muffins will be tough and not soft.
Baking time: The time required to bake muffins in my oven is 20 minutes. This varies from oven to oven, so keep an eye on them while baking.
Adding lemon zest: Do not skip this step. Adding lemon zest to the batter elevates the flavor of the muffins and blueberries.
Eggless Blueberry Muffins Makes: 6-7 large muffins
10 mini muffins
Ingredients:
Flour - 1 1/2 cup
Baking powder - 1/2 tsp.
Baking soda - 1/2 tsp.
Sugar - 3/4 cup
Salt to taste
Milk - 3/4 cup
Oil - 1/3 cup
Lemon Juice - 1 tsp.
Lemon zest - 1 tsp.
Blueberries - 1/2 cup + extra for garnish
Method:
Take 3/4 cup of room temperature milk and add 1 tsp. of lemon juice. Mix well and set it aside for 10 minutes.
Preheat the oven to 180° celsius and line a muffin tray with muffin liners. If not using liners, grease the cups using butter or oil.
In a mixing bowl, sift together flour, baking powder, baking soda, and salt.
Now to the milk mixture, add oil, sugar, and lemon zest. Using a hand or electric whisk, mix this mixture until the sugar is dissolved and the milk and oil are emulsified. (mixed well)
Add this liquid mixture to the dry ingredients and lightly mix to form a lump-free batter. Now, add the blueberries to the batter and mix well.
Using an ice cream scoop or a large spoon, fill each muffin liner with the batter. Fill about 3/4 of the liner.
Gently tap the muffin tray to remove trapped air and add extra blueberries on top of each muffin. (about 2-3 blueberries on each muffin)
Bake the muffins in a preheated oven at 180° celsius for 18 - 20 minutes or until golden brown and when a toothpick is inserted comes out clean.
Once baked, let the muffins cool down for 5 to 10 minutes before removing them from the tray. (if you haven't used muffin liners, then let the muffins cool down before removing them from the tray)
Enjoy these sweet and tart muffins with a cup of tea or coffee.
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