Serves 12
33 min
Eggless Blueberry Lemon Muffins
Recipe GLPR7c2e832c31264d
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.
