These easy blueberry muffins without egg are fluffy and delicious! They’re super easy and will be devoured instantly. They’re perfect for an on-the-go breakfast and a snack too!
COURSEBreakfast, Dessert, Snack
CUISINEAmerican
Ingredients
- 1 cup Whole milk at room temperature
- 1 ½ Tbsp. Lemon Juice zest the lemon as you will need the zest for the recipe
- ½ cup Granulated sugar
- ⅓ cup Vegetable Oil room temperature
- 1 tsp. Vanilla extract
- Zest of one lemon
- 1 ½ cups Fresh Blueberries you can use frozen blueberries too
Dry ingredients:
- 2 cups All-purpose flour
- 2 tsp. Baking powder
- ½ tsp. Baking soda
- ½ tsp. Sea salt
Instructions
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Preheat your oven to 375°F (180°C) and line a muffin tray with muffin papers. Spray the muffin papers with some cooking oil to prevent them sticking and set aside.
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Whisk together the milk and lemon juice and set aside for 5 minutes while the milk curdles. Then add the sugar, oil, vanilla extract and lemon zest and milk well.
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In a separate large mixing bowl, whisk together all the dry ingredients: the flour, baking powder, baking soda and salt. Whisk well so there are no lumps.
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Pour the wet ingredients into the dry and mix. Be careful not to overmix. Mix until the dry parts just disappear and then stop. Then fold in the blueberries gently.
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Spoon the batter into the prepared muffin papers and bake for 20-25 minutes until fully risen and slightly golden on top. Remove from the oven and allow to cool for 10 minutes before removing from the muffin tray. Allow to cool to room temperature before serving or storing.
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Notes
StorageYou can store any leftover blueberry muffins in the refrigerator for up to 5 days. They should be stored in an airtight container as well.
You can also easily freeze these muffins and store them for later. They will remain fresh in the freezer for up to 3 months. To eat after freezing, allow to thaw completely and come to room temperature before serving.
