Description
These Eggless Blueberry Muffins offer a moist, tender crumb bursting with fresh blueberries, perfect for breakfast or a delightful snack. Made without eggs, they combine self-rising flour, Greek yogurt, and melted butter for a rich texture, while a sprinkle of sugar on top adds a slight crunchy finish.
Ingredients
Dry Ingredients
- 2 cups self-rising flour
- 1¼ cups granulated sugar
- 3 teaspoons granulated sugar (for sprinkling on top)
Wet Ingredients
- ½ cup milk
- ½ cup unsalted butter, melted and cooled
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
Fruit
- 2 cups blueberries (fresh or frozen; if frozen, measure out 2¼ cups)
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to ensure it’s hot enough for the initial baking burst that helps the muffins rise.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups self-rising flour and 1¼ cups granulated sugar until well combined. Create a well in the center for the wet ingredients.
- Add Wet Ingredients: Pour ½ cup milk, ½ cup melted and cooled unsalted butter, ½ cup plain Greek yogurt, and 1 teaspoon vanilla extract into the flour mixture. Stir gently with a spoon until just combined and no flour streaks remain; avoid overmixing to keep muffins tender.
- Prepare Crushed Blueberries: Take ½ cup of the blueberries and crush them carefully in a small bowl using the back of a fork. Be cautious to prevent the juice from splattering. If using frozen berries, thaw slightly before crushing.
- Incorporate Crushed Blueberries: Stir the crushed blueberries into the muffin batter evenly to distribute the flavor and moisture.
- Fold in Whole Blueberries: Gently fold the remaining whole blueberries into the batter without breaking them up. If using frozen whole berries, keep them frozen until folding in to maintain texture.
- Prepare Muffin Pan: Spray a 12-well muffin pan with baking spray or line with cupcake liners. Spoon the batter evenly into each muffin cup, filling each to the top.
- Add Sugar Topping: Sprinkle 3 teaspoons of granulated sugar evenly over the tops of each muffin for a subtle crunchy topping after baking.
- Bake Muffins: Bake at 425°F (218°C) for 5 minutes to help the muffins rise quickly, then without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for 18 to 22 minutes. Start checking for doneness at around 25 minutes by inserting a toothpick into the center; it should come out clean.
- Cool Muffins: Let the muffins cool in the pan for several minutes to firm up, then invert them onto a wire rack to cool completely or serve warm.
Notes
- Using self-rising flour eliminates the need for added leavening agents like baking powder.
- Careful not to overmix the batter to keep the muffins light and fluffy;
- If using frozen blueberries, measure 2¼ cups and keep whole berries frozen until folding to prevent bleeding color.
- The initial high heat helps muffins rise quickly and form a crust; reducing heat prevents overbrowning.
- Sprinkling sugar on top adds texture and a slight sweetness that contrasts wonderfully with the tart blueberries.
- These muffins are egg-free, making them suitable for those avoiding eggs but not strictly vegan due to butter and yogurt.
