Eggless Blueberry Muffins Recipe - Soft yet bread like texture of the muffins. It is topped with buttery streusel topping.
In this blueberry muffins recipe, I have made two topping flavors. One is almond and second is cinnamon. This is known as Streusel topping. It is made from butter and flour.
After the baking, the topping gets crunchy because of the butter in it. If you want plain muffins then you can skip the topping part.
Originally the word ‘streusel’ comes from German word ‘streuen=sprinkle’. That’s what we are doing here. We are sprinkling the mixture on the muffin batter. Then baked into the oven.
These eggless blueberry muffins are not that much sweet like the usual desserts. It has just the touch of sweetness. So these are breakfast or snack kind muffins. That you can enjoy with a cup of coffee or tea.
If you want plain blueberry muffins then you can skip the streusel topping and make simple eggless blueberry muffins.
I usually go for applesauce as an egg substitute like brownies, mocha muffins, strawberry bread. But this time I have used flax seeds. I had whole flax seeds, so I ground them in my spice grinder and used the powder. If you into eggless baking recipes then I am sure you know that flax seed powder and water mixture work like a charm in place of egg.
Blueberries are in season and I love to eat blueberries as such. Whenever you buy blueberries, always look for firm, fragrant and plump berries. And it should be covered with white dust; this is the sign of fresh berries. That white coating is nothing but natural protection against the sun.
Check out more eggless muffin recipes
Blueberry lemon muffins // Orange muffins // Apple muffins // Lemom poppy seeds muffins
How to make Eggless Blueberry Muffins recipe:
1) Pre-heat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
2) Line the muffin pans with muffin liners or just spray it with nonstick oil spray.
3) Lets make a fake egg using flaxseed powder. Mix flaxseed powder and water. Keep it aside for 10 minutes. Meanwhile do other prep work. After 10 minutes, it will becomes thick and gooey like eggs. It works as a binding agent in the muffins, So the muffins will not be crumbly.
4) Now make the topping, take all purpose flour and butter in a bowl.
5) Using fork or with your fingertips, rub the butter and flour. It should be crumbly texture, few chunk of butter is fine.
6) Now add your choice of topping. I have divided into half and added cinnamon powder in one and almonds in other.
7) Mix it and keep it aside till needed.
8) Take all purpose flour, sugar, baking powder, baking soda and nutmeg in a bowl.
9) Mix well and keep it aside.
10) Now take 1 tablespoon of flour mixture and sprinkle on blueberries. Now using spoon gently coat all the blueberries with flour. Keep it aside. This will help to avoid berries to sinking into the bottom. Hence the berries will spread evenly into muffin.
11) Now in another bowl, take melted butter and add flaxseed mixture to it.
12) Whisk it well so everything get incorporated well.
13) Add yogurt and vanilla extract.
14) Beat it again till it gets incorporated well.
14) Add wet mixture to dry.
15) Now using spatula, mix well till incorporated. It is the thick batter, not runny at all.
16) Add flour coated berries in it.
17) Fold in the batter using spatula very gently. Otherwise berries will start to bleed, the batter will become blue in color.
18) Divide the batter equally into 12 muffin cups.
19) Sprinkle the topping on top. It looks too much topping but don’t worries, as muffins bake, the surface will expand and you will see that added topping amount is perfect
20) Bake muffins in pre-heated oven for 20 minutes. Check by inserting a toothpick in the center of the muffin. If it comes out clean then muffins are ready. Remove from the oven and let it cool for 5 minutes in a pan.
21) Now remove them on to the cooling rack. You can serve it warm or let it cool completely.
Serving suggestion: Serve as a breakfast or as a snack during the any time of the day. Pack in the kids snack box or give them as an after school snack.
Eggless blueberry muffins recipe
Ingredients
For Topping –
- ⅓ cup All purpose flour (Maida)
- ¼ cup White granulated sugar
- half stick or ¼ cup Butter cold and cut into small cubes
- 1 teaspoon Ground cinnamon Option 1
- ¼ cup Almonds Sliced , Option 2
For eggless blueberry muffins recipe:
- 5 tablespoons Water
- 1 tablespoon Flaxseed powder
- 2 cups All purpose flour (Maida)
- ¼ cup + 2 tablespoons White granulated sugar
- 2 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Freshly grated nutmeg
- 6 tablespoons Butter melted and cooled
- 1 cup Plain yogurt or Vanilla yogurt
- 1 tablespoon Pure vanilla extract
- 1 cup Blueberries fresh or frozen
Instructions
Preparation:
- Pre-heat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
- Line the muffin pans with muffin liners or just spray it with nonstick oil spray.
- Lets make a fake egg using flaxseed powder. Mix flaxseed powder and water.
- Keep it aside for 10 minutes.
- Meanwhile do other prep work. After 10 minutes, it will becomes thick and gooey like eggs.
Making toppings:
- take all purpose flour and butter in a bowl. Using fork or with your fingertips, rub the butter and flour. It should be crumbly texture, few chunk of butter is fine.
- Now add your choice of topping. I have divided into half and added cinnamon powder in one and almonds in other.
- Mix it and keep it aside till needed.
Making eggless blueberry muffins:
- Take all purpose flour, sugar, baking powder, baking soda and nutmeg in a bowl. Mix well
- Now take 1 tablespoon of flour mixture and sprinkle on blueberries.
- Now using spoon gently coat all the blueberries with flour. Keep it aside.
- Now in another bowl, take melted butter and add flaxseed mixture to it.
- Whisk it well so everything get incorporated well.
- Add yogurt and vanilla extract. Beat it again till it gets incorporated well.
- Add wet mixture to dry.
- Now using spatula, mix well till incorporated. It is the thick batter, not runny at all.
- Add flour coated berries in it.
- Fold in the batter using spatula very gently.
- Divide the batter equally into 12 muffin cups.
- Sprinkle the topping generously on top
- Bake muffins in pre-heated oven for 20 minutes. Check by inserting a toothpick in the center of the muffin. If it comes out clean then muffins are ready.
- Remove from the oven and let it cool for 5 minutes in a pan.
- Now remove them on to the cooling rack.
Awesome recipe! Made it twice so far and it came out perfectly both the time and tastes yum. The best part is the streusel topping 👍
Very glad to know that muffins came out good.