Taranjit
A healthier version of the yummy eggless blueberry muffins. You can't tell the difference!
In a small bowl, rinse the blueberries. Then add 1 tbsp of whole wheat flour, and mix to coat all the blueberries in flour.
In a large bowl, mix the following:
a) Whole wheat flour
b) Baking powder
c) Baking soda
d) Salt
In a medium sized bowl, mix the following:
a) Sugar**
b) Milk
c) Vanilla Extract
d) Lime Juice
e) Oil or Butter
Note: Mix until sugar dissolves
Add the wet ingredients to the dry, and mix gently.
Gently fold in the coated blueberries.
Coat the baking tins with spray or line with liners.
Fill each cup 1/2 to 3/4 of the way.
Bake for 20-25 minutes (until golden) at 355 F.
If you like less sugar, then add only 3/4 cups sugar instead of the 1 1/4 cup listed above. Feel free to substitute brown sugar with your choice of sweetener.
This makes 12-15 mediums sized muffins.
Ingredients
Directions
In a small bowl, rinse the blueberries. Then add 1 tbsp of whole wheat flour, and mix to coat all the blueberries in flour.
In a large bowl, mix the following:
a) Whole wheat flour
b) Baking powder
c) Baking soda
d) Salt
In a medium sized bowl, mix the following:
a) Sugar**
b) Milk
c) Vanilla Extract
d) Lime Juice
e) Oil or Butter
Note: Mix until sugar dissolves
Add the wet ingredients to the dry, and mix gently.
Gently fold in the coated blueberries.
Coat the baking tins with spray or line with liners.
Fill each cup 1/2 to 3/4 of the way.
Bake for 20-25 minutes (until golden) at 355 F.
If you like less sugar, then add only 3/4 cups sugar instead of the 1 1/4 cup listed above. Feel free to substitute brown sugar with your choice of sweetener.
This makes 12-15 mediums sized muffins.
Notes
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If you tried the recipe, share your pictures by either commenting below or tagging me on social media @The4LsBlog. I can’t wait to see all your pictures! Together, lets inspire others and show that cooking can be fun and easy.
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Did you try…
Eggless Whole wheat Snickerdoodles
Hi
I’ve tried exact same recipe. Muffins came out really good. They are moist, fluffy and airy. The only thing is that the muffins are bit sticky to touch on the top after a day. I had baked the muffins with the given time duration.They are nicely brown on top. Please suggest me what would be the reason for the muffins to be bit sticky! Thanks
Regards
Simi
Hi Simi!
Great to hear that you liked the recipe! They usually turn out a little sticky for me, too. I think it is because this recipe uses alternative ingredients. One thing you could try is to make sure they cool completely before storing and they are not cooled in a humid environment. You could also try adding a little bit more flour to make it less wet to decrease the stickiness. I am still experimenting to figure out how to make this better. I will keep you updated 🙂
Happy baking!
Taranjit