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–+ servings
blueberry muffins on a crystal platter

Eggless Blueberry Muffins

Eggless blueberry muffins made with vinegar and baking soda instead of eggs.
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Prep Time 10 minutes
Cook Time 17 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 174 kcal

Equipment

  • 1 large bowl
  • 1 spatula
  • 1 muffin tin for a dozen muffins
  • 12 muffin liners

Ingredients
  

  • 1 cup milk any milk is fine. I used unsweetened soy milk
  • 1 tbsp vinegar white vinegar is preferred
  • 1 tsp baking soda
  • 1/3 cup vegetable oil I used canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup white sugar
  • 1/2 cup blueberries, fresh or frozen

Instructions
 

  • Preheat the oven to 375 degrees.
  • Using a 12 cup muffin tin, prep with muffin liners or a non-stick cooking spray.
  • In a measuring cup, combine vinegar and baking soda. Watch it fizzle!
  • In a large bowl, combine milk, oil, sugar, and vinegar and baking soda. Stir well.
  • Next, add baking powder and gradually add flour. Stir well.
  • If using fresh blueberries, rinse them well with cold running water. Add berries to the bowl.
  • Scoop blueberry muffin batter into muffin tin.
  • Bake for 20 minutes or until slightly golden brown and inserted toothpick comes out clean.

Nutrition

Serving: 1muffinCalories: 174kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.04gSodium: 172mgPotassium: 55mgFiber: 1gSugar: 9gVitamin A: 81IUVitamin C: 2mgCalcium: 70mgIron: 1mg
Keyword easy, plant based, vegetarian
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