Tag Archives: blueberry

Egg Free Blueberry Muffin

Most of the people I know love muffins, but not everyone can eat muffins with eggs. Hence I made these eggless muffins so that people who are allergic to eggs can still make a delicious and moist treat to satisfy their cravings.

Ingredients

  • 240g self raising flour
  • 4g baking powder
  • pinch of salt
  • 6g baking soda
  • 140g white sugar
  • 100g melted unsalted butter
  • 2 tsp vanilla
  • 100g sour cream
  • 165g milk
  • 125g blueberries (fresh berries)

Note : If you use a frozen one, please do not thaw.

Method

  • Preheat the oven at 190 degree celsius.
  • Sieve and whisk all the dry ingredients together (flour, baking powder, salt sugar and baking soda). Set aside.
  • Mix all the wet ingredients together until everything is well combined using a spatula.
  • Add in the wet ingredients into the dry ingredients, and give it a gentle mix using a spatula. Do not over mix. Over mixing will result in a tough muffin.
  • Fold in the blueberries.
  • Use an ice cream scooper to scoop the batter into muffin cups. Fill it up to 80 percent full.
  • Bake for 20 minutes.

Buttermilk Blueberry Muffins With Blueberry Puree

Blueberry Mufins

Muffins are versatile snacks. It can be sweet or savoury. Today I would like to make blueberry muffins because the blueberries are on sale in our local supermarket, and my kids are a fan of blueberries.

This is very easy to make, all you need is your bowl and a whisk. No mixer needed at all. So less things to wash. lol! You can easily whip it up and have it ready in less than half an hour.

Ingredients

  • 130g eggs
  • 145g sugar
  • 90g butter
  • 14g baking powder
  • 5g baking soda
  • 200g buttermilk
  • 300g All purpose flour
  • 80g pureed blueberries
  • 5g of blueberry extract(emulsion) – optional

Method

  • Preheat your oven to 190 degree celsius
  • Whisk eggs, sugar, butter and buttermilk to combine, set aside.
  • Sift the dry ingredients such as baking powder, baking soda and flour together.
  • Add all the sifted dry ingredients into the liquid mixture. Do not over mix or it will result to a tough muffin
  • Scoop the batter using a small ice cream scooper into the muffin cups, place one blueberry, fill in more batter until a little over than half of the cup. Top with 3 pieces of blueberries. After putting all your blueberries, you would have it filled to about 3/4 full. Do not overfill.
  • Proper space out each muffin cups. Too close to each other, will make an uneven rise of the dome. This applies only if you are using muffin cups instead of muffin trays.
  • Bake for 15-18 minutes or insert a skewer in the middle, if it comes out clean means that baking is done.
Snacks are ready!

Enjoy! Hasta La Vista til my next post! See you.