Go Back
4.75 from 12 votes
how to make eggless blueberry muffins
Eggless blueberry muffins, how to make eggless blueberry muffins | best blueberry muffin recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Eggless blueberry muffins are moist, fluffy and packed with goodness of blueberries. These muffins are perfect morning breakfast muffins.
Course: Breakfast, Dessert
Cuisine: International
Servings: 6
Author: Rachna's Kitchen
  • 1 cup - all purpose flour/ maida
  • ½ cup - blueberries
  • 1 teaspoon - corn flour
  • 1 cup - hot milk
  • ¼ cup - Olive oil
  • ½ cup - Sugar
  • ½ tsp - Baking powder
  • ¼ tsp - Baking soda
  • ½ tsp - Vanilla essence
  1. Preheat the oven to 180 degree Celsius.
  2. Wash the blueberries, pat dry it using kitchen towel or tissue.
  3. Take two spoons of flour in a bowl and add blueberries to coat them properly.
  4. Line paper cups on a muffin tray
  5. In a large mixing bowl add olive oil and sugar. Stir well.
  6. Now add hot milk, vanilla essence and stir it to combine. Liquid mixture is ready.
  7. Sieve all dry ingredients all purpose flour, baking powder, baking soda and corn flour.
  8. Add liquid mixture to dry mixture and mix well.
  9. Combine it well and be sure that there are no air pockets left.
  10. Add the flour coated blueberries to the batter and do not over mix it. Just fold them gently.
  11. Fill the 3/4rth of paper cups with batter and they are ready to bake .
  12. First bake the muffins on 200 degree Celsius for five minutes and then bake for 15 - 16 min. (mine took 15 min to cook).
  13. You can check it by inserting tooth pic, it should be come out clean. Let it cool down over wire rack.
  14. Eggless blueberry muffins ready to serve !!
  15. Enjoy:-)
Recipe Notes

You can double or triple this recipe.

These eggless blueberry muffins can be stored in refrigerator and last up to 3- 4 days.