Eggless Blueberry Muffins

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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!


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recipe tip:

Sift dry ingredients

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

Instructions:

  1. Preheat your oven to 350 degrees

  2. Lightly grease your muffin tin or use liners

  3. Sift flour, sugar, baking powder and salt together in a large bowl

  4. 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.

  5. Add wet ingredients to dry ingredients and mix well. The batter should be thick!

  6. 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.

  7. Fill muffin tins with one heaping spoonful of batter

  8. Top with a sprinkle of sugar

  9. 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!