Eggless Blueberry Lemon Muffins
Indulge in the tangy sweetness of these eggless blueberry lemon muffins! Perfect for a quick breakfast or a delightful afternoon snack. With a burst of lemon zest and juicy blueberries in every bite, these muffins are a must-try for any baking enthusiast!
Ingredients
Dry Ingredients
- 1 & ½ cups All Purpose Flour
- ¼ teaspoon Salt
- 1 & ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
Wet Ingredients
- 1 cup Blueberries
- ½ cup Sugar
- ¼ cup Oil
- ¼ cup Milk
- ½ cup Thick Yogurt
- 3 tablespoon Lemon Juice
- 1 tablespoon Lemon Zest
Instructions
- 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 ¾ cup blueberries gently, being careful not to overmix.
- Scoop the batter into the muffin tin, filling each cup about ¾ full. Top with the remaining ¼ 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.
Notes
Mix the wet and dry ingredients until just combined. Overmixing can result in muffins turning hard.
Fold in the blueberries gently to avoid breaking them.
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