Eggless Blueberry Muffins
Eggless Blueberry Muffins
While this isn't a vegan recipe, it is #eggfree and I think you could sub out the milk for a vegan option of your choice. We are a food allergy family so most bakeries and restaurants are not an option for us. I will say there is an increasing number of allergy friendly options, especially in cities! For most baked goods though, I don’t mind whipping up a sweet treat of my own. I finally perfected this eggless blueberry muffin recipe, and when my husband gave his seal of approval said they were just like a bakery, I knew I was ready to share.
I used applesauce as my egg replacement. Applesauce is actually my favorite egg replacer for baked goods. It's my first choice when I start experimenting with a recipe, plus can use a trusty pouch of Gogo Squeeze which we almost always have in the house. The applesauce does mean the baking time is a little bit longer. As for the blueberries, you could sub these out for chocolate chips or another berry! I prefer fresh Maine blueberries. They are small and flavorful. I would take a frozen Maine blueberry over big fresh blueberries any day. Nothing takes a muffin down like a big mouthful of tart blueberry. When they’re not in season, you can buy them in the freezer section. Just dust them in a little bit of flour before you mix into the recipe to keep them from sinking or turning the batter completely purple!
Sift dry ingredients
1 ½ cup flour
¾ cup white sugar
½ tsp salt
2 tsp baking powder
⅓ cup cooking oil (I used canola)
1 tbsp (heaping) apple sauce
⅓ cup milk (I use skim)
1 cup fresh blueberries
Preheat your oven to 350 degrees
Lightly grease your muffin tin or use liners
Sift flour, sugar, baking powder and salt together in a large bowl
Fill a measuring cup with ⅓ oil. To the same cup add 1 heaping tbsp applesauce. Fill with milk to the 1 cup line. Gently mix.
Add wet ingredients to dry ingredients and mix well. The batter should be thick!
Add fresh blueberries! You can use frozen blueberries too. I recommend dusting with flour if you use frozen berries- it keeps them from sinking to the bottom of the muffin tin or adding too much liquid to the recipe.
Fill muffin tins with one heaping spoonful of batter
Top with a sprinkle of sugar
Bake for 15-18 minutes- muffins are done when they are lightly golden and spring back to the touch. Makes 12 muffins in a regular tin.
Let the muffins cool completely before storing. I like to bring muffins or a treat-like breakfast item on road trips or when we travel. They are easy to pack for a quick hotel room breakfast, plus they freeze well so you can make them in advance! I hope you enjoy this recipe. Tag me in your photo when you give them a try!