Eggless Blueberry Yogurt Muffins

Eggless Blueberry Yogurt Muffins

Come summers and these muffins are my favorite go-to breakfast or snack. Bursting with berry flavors and extremely soft and spongy. They go extremely well with fresh coffee, tea, lemonade, or just a glass of water. And the best part – Make them once and they can last in the fridge for up to 2-3 days or unless gone 🙂  

Eggless Blueberry Muffins Ingredients 

The ingredients are simple and easily found in any home (check the recipe card below for exact ingredients and process):

Fresh Blueberries – you can use dried soaked ones too. Yogurt – homemade or store-bought. All-Purpose Flour – also known as ‘maida’ in hindi. Sugar Oil Vinegar Baking Soda + Baking Powder

Making the Blueberry Yogurt Muffins:

For our convenience, I always divide the steps into two main categories: Mixing Dry Ingredients: Sieve together flour, baking powder, baking soda and salt together.   Mixing Wet Ingredients with Dry: We coat all the blueberries with 3 tbsp of flour and keep them aside (This helps blueberries to hold shape while baking and not become all watery). Now, whisk together sugar, oil, yogurt and vinegar together for 2 minutes. Add the dry ingredients slowly and fold the mixture together to incorporate air and even mixing. (don’t over-mix as that results in runny batter or tight muffins). Add in the floured blueberry and fold everything slowly. Transfer to a muffin pan and bake for 20 minutes at 375F. Remove and insert a toothpick in the center of any muffin to check for doneness. Let this cool and serve fresh.

Serving Suggestions and Add-Ons:

The muffins go very well with hot beverages or plain lemonade or even lemon teas. You can add a streusel to the muffins if you like them and bake accordingly. You can even add some ‘poppy seeds’ or almonds to it while making the batter. You can even add 2-3 tbsp of ‘cornmeal’ for that extra texture and taste. Can even add whisked ‘cream cheese + sugar’ on top before baking.

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Pre-heat oven at 375 FahrenheitAdd 2 Tbsp Flour to fresh blueberry and gently mix with a spoon to coat each blueberry (this prevents blueberry from sticking in the dough and breaking).

Make the Eggless Blueberry Yogurt Muffins:

Remove the muffin tray from the oven and keep it on a cooling rack for 10-15 minutes.After 15 minutes, poke a toothpick into the center of any muffin and remove it instantly. If the toothpick comes out clean, it means the muffin is cooked completely.