Are you looking for a tasty and easy-to-make eggless treat? Try these delicious Eggless Blueberry Lemon Muffins! These muffins are made with simple ingredients, fresh blueberries and a tangy lemon flavour.
Plus, they’re egg-free, making them an excellent option for anyone with allergies or dietary restrictions. Perfect for breakfast, snack time, or even dessert, these muffins will surely be a hit with your family and friends.
The muffins have a soft and fluffy texture, with a slightly tangy and refreshing lemon flavour that pairs perfectly with the sweetness of the blueberries. We can top the muffins with a sprinkle of sugar or a lemon glaze, adding a touch of extra sweetness and tanginess.
Mix flour, baking powder, and salt to make these Eggless Lemon Blueberry muffins. Then, add a wet mixture of sugar, milk, oil, lemon juice, yoghurt and lemon zest, and fresh blueberries. Pop them in the oven, and voila! You’ve got yourself some delicious muffins that are sure to brighten up your day.
So, whether you’re looking for a tasty breakfast treat or a quick snack, try these lemon blueberry muffins. They’re the perfect combination of sweet and tangy and will become one of your new favourite treats!
Reasons to love Eggless Blueberry Lemon Muffins
There are many reasons why people love Eggless Lemon Blueberry Muffins. Here are some of the most common ones:
Freshness: The combination of tangy lemon and sweet blueberries creates a refreshing and bright flavor that is perfect for spring and summer.
Health benefits: Blueberries are a superfood packed with antioxidants and vitamins, making these muffins a healthier snack option.
Versatility: Lemon blueberry muffins can be enjoyed as a breakfast treat, snack, or dessert.
Texture: The soft and fluffy texture of the muffins, combined with the burst of juicy blueberries, makes them a delight to eat.
Eggless option: For people with egg allergies or following a vegan diet, eggless lemon blueberry muffins provide a delicious and satisfying treat without compromising flavour.
Ingredients to make Lemon Blueberry Muffins
How to make Eggless Blueberry Lemon Muffins
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.
Mix the vegetable oil, sugar, thick yogurt, milk, lemon juice, and lemon zest in a separate bowl.
Add the dry ingredients gradually into the bowl of wet ingredients.
Fold in the blueberries gently, being careful not to overmix.
Scoop the batter into the muffin tin, filling each cup about 3/4 full.
Top with more blueberries.
Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These eggless blueberry lemon muffins are fluffy, moist, and bursting with blueberry and lemon flavors. You won’t even miss the eggs!
Tips to make the best Blueberry Lemon Muffins
Use fresh ingredients: Use fresh blueberries and lemons for the best flavor.
Don’t overmix: Mix the wet and dry ingredients until just combined. Overmixing can result in tough muffins.
Fold in blueberries gently: Fold in the blueberries gently to avoid breaking them.
Add lemon zest: Add lemon zest to the batter for an extra burst of flavor.
Bake at the right temperature: Baking at the right temperature ensures that the muffins are cooked and have a beautiful golden colour.
Other recipe you may like
Eggless Blueberry Lemon Muffins
- 1 & 1/2 cups All Purpose Flour
- 1/4 tsp Salt
- 1 & 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 cup Blueberries
- 1/2 cup Sugar
- 1/4 cup Oil
- 1/4 cup Milk
- 1/2 cup Thick Yogurt
- 3 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- Whisk the flour, baking powder, baking soda, and salt in a large mixing bowl.
- Add the oil, sugar, yogurt, milk, lemon juice, and lemon zest one by one in a separate bowl.
- Add the dry ingredients gradually into the bowl of wet ingredients.
- Fold in 3/4 cup blueberries gently, being careful not to overmix.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full. Top with the remaining 1/4 cup of blueberries.
- Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.