Eggless Blueberry Lemon Muffins

Name: Eggless Blueberry Lemon Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 33 min
Yield: 12
Ingredients: 2 cups All-purpose flour; ¾ cup Granulated sugar; 3 teaspoons Baking powder; 1 teaspoon Baking soda; ¼ teaspoon Salt; ¼ teaspoon Ground nutmeg; 1 tablespoon Lemon zest; ¼ cup Canola oil or other neutral-flavored oil; ¼ cup Unsweetened applesauce; ½ teaspoon Pure vanilla extract; 1¼ cups Milk; 1 cup Fresh or frozen blueberries

Recipe GLPR7c2e832c31264d

Bread

33 min

179 cal

Servings: 12

Oven

SNAP eligible

Tender, moist blueberry muffins flavored with bright lemon zest, made entirely without eggs. The applesauce and oil create a rich crumb while a delicate hint of nutmeg adds warmth. Perfect for breakfast or brunch, these muffins bake up with evenly distributed berries and a golden top.

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Ingredients

2 cups All-purpose flour

¾ cup Granulated sugar

3 teaspoons Baking powder

1 teaspoon Baking soda

¼ teaspoon Salt

¼ teaspoon Ground nutmeg

1 tablespoon Lemon zest

¼ cup Canola oil or other neutral-flavored oil

¼ cup Unsweetened applesauce

½ teaspoon Pure vanilla extract

1¼ cups Milk

1 cup Fresh or frozen blueberries

Directions

Preheat your oven to 425°F (220°C) and allow it to heat for at least 10 minutes. Prepare a 12-cup muffin pan by inserting muffin liners or lightly spraying with nonstick cooking spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground nutmeg, and lemon zest. Whisk these dry ingredients together until evenly distributed.
In a separate bowl, whisk together the canola oil, unsweetened applesauce, and pure vanilla extract until well blended.
Pour the milk into the wet ingredient mixture and whisk until fully combined.
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a spatula until just combined; do not overmix, as this will result in tough muffins.
Toss the fresh or frozen blueberries with 1 tablespoon of the reserved dry flour mixture to lightly coat them. This prevents them from sinking to the bottom. Gently fold the coated blueberries into the batter using a spatula, taking care not to crush them.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Use an ice cream scoop or two spoons for even distribution.
Bake in the preheated oven for 18–20 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the pan from the oven and let the muffins cool in the pan for 5 minutes.
Turn the muffins out onto a wire rack and allow them to cool completely before serving.

Comments

Grocery List Plus Editorial Staff4

Every ingredient—flour, sugar, baking powder, baking soda, salt, nutmeg, lemon zest, canola oil, applesauce, vanilla, milk, and blueberries—is a staple at Harris Teeter, Food Lion, Walmart, or ALDI, with no special trips required. The stated 33 minutes is optimistic; factor in 5-8 minutes for washing blueberries and zesting the lemon, plus cooling time before serving, putting real prep closer to 45 minutes. The cost per serving runs about 70 cents, modest and driven by inexpensive pantry staples rather than any premium ingredient. These muffins reheat well for a second breakfast or snack, and the formula makes twelve sturdy portions suitable for a family with varying dietary needs.