Who can say no to muffins.. am i right? I for one, simply cannot resist these gorgeous little treats ! Out of all of the zillion types of combinations out there, i believe one of my favorite ones are definitely Blueberry Muffins. Today, i am trying out the eggless version in my DSB kitchen and hoping to enjoy them with my cuppa joe.So, let’s check out the recipe !
I must have had 100s of berries in my life but even now, every time i have a box of fresh berries at home, i feel like a kid !! I guess that is what one may call “true simple pleasures of life”. I love fresh fruits of all sorts but i cherish berries the most. There is a very strange sort of satisfaction i get when i pop berries in my mouth and each of them surprise me with their unique characteristic taste. They all look the same in the box but some would be sweet and some would turn out to be tart… i know you might find that ordinary but i find that very interesting 🙂 To me, i always seem to relate that to human nature – we all look alike (like humans 😛 ), but every one of us is different and unique in our own ways !! Philosophical eh 😛
I always buy berries (specially blueberries) with the intention of trying recipes with them but i end up eating them all 😛 They are so amazing… how can one resist ! So, as a rule now, i always buy atleast 2 boxes more than i need for a recipe so that i can munch of them while i get on with my cooking experimentation. Have you tried making my whole wheat blueberry pancakes?? Oh man ! They are D.e.l.i.c.i.o.u.s 🙂 Try those with a dollop of maple syrup on top and you are in heaven ! And if you really want to add a touch of oomph to your breakfast, make this Triple Berry Smoothie !! It looks gorgeous and has such fresh flavour from the berries – YUM !
I am sure all this talk is getting you excited about this next recipe ! We are trying out some fresh blueberry muffins in our kitchen today and with the cold approaching fast, muffins seems to be a perfect breakfast pairing with the morning coffee ! Muffins are cousins of cupcakes. While cupcakes are usually associated with sugary colorful frostings and light fluffy cake base, muffins are usually crunchy on the top and are slightly on the denser side. Muffins can be made using whole wheat or other types of flours and can be both, sweet or savory ! So, lets give it a go !
Eggless Blueberry Muffins
Eggless Blueberry Muffins
- 1 cup All purpose flour + 2 tablespoons for coating the blueberries
- 1/2 cup Whole Wheat flour
- 1 cup fresh/ frozen blueberries
- 50 gms unsalted butter, at room temperature (can also use salted butter but then do not add any extra salt in the recipe)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt (to enhance the flavour of the muffins)
- 3/4th cup milk / coconut milk
- 1/2 cup sugar (i prefer brown sugar for a slight caramel taste but normal sugar works too)
- 1 tsp vanilla essence
- Preheat the oven at 375F. Take a cupcake tray and place greased cupcake wrapper in it.I find silicon cups really convenient. If using paper wrappers, try look for the wrappers with the foil or parchment lining.
- Take a bowl. Add in the blueberries and sprinkle some flour on top. Gently mix so that the blueberries are coated with the flour. Keep aside. Coating the blueberries help in keeping the berries from sinking to the bottom.
- Take another bowl. Sieve the 2 flours, baking powder, baking soda, salt and mix together.
- In the third bowl, take the butter, add in the sugar, vanilla essence and mix well. Warm the milk and add into the butter mixture. Whisk well till the mixture is homogeneous.Whisking is an important step to incorporate some air into the mix.
- Now, slowly, add in 1 tablespoon of dry mixture at a time into this wet mixture and gently fold in to combine them together. Fold in gently till everything is well combined. The batter should be of “honey” consistency. Add in the blueberries and gently combine to make sure no berries squish.
- Using a ladle or an ice cream scoop, pour the batter in each cupcake liner and fill 3/4 the way. Do not overfill because the batter will rise upon baking.
- Bake at 375F for about 15-18 minutes on medium rack or till the toothpick comes out clean.
- Once done, remove the tray from the oven and let it completely cook down before peeling the silicon liners. The muffins will be pretty soft when baked and can break if you try to remove them from the liners when hot.
Variations – For variations, try adding in slivered Almonds in the batter and switch the vanilla essence for a few drops of almond extract. You can also top the batter with small sugar crystals or toasted oats for an added crunch.
These muffins are so irresistible ! Just look at that gorgeous purple color from the berries. I tried one as soon as they came out of the oven and they were the most amazing treat ever ! One note – Try not to be as impatient about eating them hot… the berries reach a pretty high temperature in the oven and can burn your mouth. I did burn my mouth a bit but the flavours were spot on and my family loved it . These muffins are great as parting gifts for friends and work well as travel foods too ! Try them.
Looking for more breakfast ideas ? Check these out :
Sweet Breakfast Treats
Savory Breakfast Treats