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No milk blueberry muffins recipe

No milk blueberry muffins recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins
  • Blueberry muffins

This is my husband's favourite muffin recipe. He is lactose intolerant so can't have milk so I use vitalite margarine instead of butter. I recommend having one still warm with a touch of marg.


Glamorgan, Wales, UK

39 people made this

IngredientsMakes: 12 small muffins

  • 300g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 ripe bananas
  • 2 eggs
  • 130g soft brown sugar
  • 90g milk free margarine (vitalite)
  • 1 teaspoon vanilla extract
  • 250g blueberries

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat oven to 190 C / Gas 5.
  2. Mix flour, baking powder, salt and cinnamon. Put to one side.
  3. Cut bananas into chunks and place in a blender to puree. Add eggs, sugar, butter and vanilla, and blend again.
  4. Pour wet ingredients into the dry and mix till just combined. Fold in blueberries. Do not overmix. Spoon mixture into greased muffin tray or muffin cups till 3/4 full.
  5. Bake for 25 minutes until risen and golden brown. Cool for 10 minutes before removing.

Tip

I usually make 6 large muffins from this recipe. But you can get 12 smaller ones instead. Approximately 415 calories each large muffin.

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Wacky Blueberry Muffins (Naturally Vegan)

Like “wacky cake” from the wartime era, this cost-effective recipe for wacky blueberry muffins can be made with just inexpensive pantry ingredients – and some blueberries, of course! That said, you can swap in other berries or even chocolate chips, if desired. Note that these muffins are a touch denser than bakery-style, but should still rise nicely.

This wacky blueberry muffins recipe was originally contributed to us back in 2006 as an adaptation of one on VegWeb. We’ve updated it for National Blueberry Muffin Day this year!


Preheat the oven to 200 degree Celsius. Wash the blueberries, pat dry it using kitchen towel or tissue. Take two spoons of flour in a bowl and add blueberries to coat them properly.

Why to coat blueberries in flour? This step is important because It prevents berries from sinking at the bottom.

Line paper cups on a muffin tray. In a large mixing bowl add olive oil and sugar. Stir well. Now add hot milk, vanilla essence and stir it to combine. Liquid mixture is ready.

Sieve all dry ingredients all purpose flour, baking powder, baking soda and corn flour.

Why to add Cornflour ? Corn flour is added to increase maximum hydration and encourage a more cake-like than bread-like structure.

Add liquid mixture to dry mixture and mix well. Combine it well and be sure that there are no air pockets left. Add the flour coated blueberries to the batter and do not over mix it. Just fold them gently. Fill the 3/4rth of paper cups with batter and they are ready to bake.

First bake the muffins at 200 degree Celsius for five minutes. Now turn down the temperature to 180 degree and bake for 15-16 min. (mine took 15 min to cook). You can check it by inserting tooth pic, it should be come out clean. Let it cool down over wire rack. Eggless blueberry muffins ready to serve !! Enjoy:-)


More-Berries-Than-Batter Blueberry Muffins

These muffins are as easy as making pancakes, and maybe even easier because they’re all done at once. Small amounts of cinnamon and almond extract bolster the aroma of blueberries, and even though these muffins are packed with the fruit, the cornstarch ensures they’re incredibly light.

Heat the oven to 400 degrees. Spray a 12-cup muffin tin with nonstick baking spray or lightly grease with oil, including the flat top around the cups. Line each cup with cupcake liners if you like.

In a large bowl, whisk together the flour, 1/2 cup plus 2 tablespoons sugar, the cornstarch, baking powder, salt and cinnamon. Add the blueberries and toss to coat.

In a liquid measuring cup, whisk together the milk, butter, vanilla extract, almond extract, if using, and egg. Pour the liquid ingredients over the dry ingredients and use a folding motion to gently combine the two until the batter just forms you want there to be small lumps, so err on stopping before you think it’s ready.

Divide the batter among the prepared muffin cups and sprinkle each with 1/4 teaspoon of the remaining sugar. Bake, rotating the tin halfway through, until the muffins are domed and light golden brown on top and toothpick inserted in the center comes out with no wet batter clinging to it (there may be some berry juice), 20 to 24 minutes.

Transfer the muffin tin to a rack and let cool for 5 minutes. Remove the muffins from the tin and serve while hot with pats of cold butter for melting in their middles. Or let them cool completely on the rack to store for later.

Vegan Blueberry Muffins
Substitute 1/2 cup nut-based milk, such as almond, cashew or oat, for the whole milk. Substitute vegetable oil, melted refined coconut oil or melted vegan butter substitute, such as Earth Balance, for the unsalted butter. Replace the egg with 1/4 cup plain carbonated or seltzer water. Bake at 425 degrees for 20 to 25 minutes.

Lemon-Blueberry Muffins
Add the finely grated zest of 1 lemon to the dry ingredients before mixing.

Whole-Wheat Blueberry Muffins
Replace 3/4 cup of the all-purpose flour with whole-wheat flour.

Blackberry or Raspberry Muffins
Substitute 2 cups halved blackberries or 2 cups whole raspberries for the blueberries.

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.

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Ingredients In Bakery Style Blueberry Muffins

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Dry ingredients –Baking powder, all purpose flour, and salt are the usual dry ingredients that we need today.
  • Wet ingredients –Eggs, vanilla extract, vegetable oil, sugar, butter, and evaporated milk.
  • Berries –We’re using fresh blueberries today. You may also use frozen blueberries. Whether using fresh or frozen be sure to toss them in flour before hand to prevent them from sinking to the bottom of the batter.
  • Lemon juice –To add some brightness to our batter, you may need 1 to 2 lemons depending on the size if using fresh.


Bakery Style Blueberry Muffin Recipe

Bakery style blueberry muffins – I have worked on this blueberry muffin recipe for over 10 years. It had to be perfect, and I’ve finally nailed it! I think I might cry. Or stuff one in my face. Maybe both.

I feel like there has been a gaping hole on the blog without this recipe. Am I right? It’s just a recipe you would expect to find on this blog! We have so many delicious muffin recipes already (pumpkin muffins, banana muffins, zucchini muffins), we needed a blueberry muffin recipe!

I hold my blueberry muffins to a very high standard. Some very specific criteria has to be met:
They have to be sweet but not too sweet (they are muffins not cupcakes).
They have to be fluffy but still have substance.
The blueberries have to be that bright beautiful purple color.
They have to be moist but not soggy.
They have to be crumbly but not dry.
The wrapper has to come off cleanly.
The edges have to be slightly crispy but not too crispy.
Blueberries have to be spread evenly throughout, no sinking to the bottom.
They have to be golden on top.
They have to have a nice rounded muffin top. No flat tops…this ain’t the 80s!
See, the bar is set very high and we are checking all the boxes with this recipe. I am going to share all the secrets and all the tips for making the perfect bakery style blueberry muffins.

Tips for Blueberries Muffins
It’s all lies. What you’ve read about keeping frozen blueberries from dying your batter, how to keep blueberries from sinking, which blueberry to use for the best flavor, it’s all lies.
Here’s why…
How to Keep Blueberries from Dying Muffin Batter Purple
Try substituting dried blueberries if you’re looking for taste but not a dyed muffin. Dried blueberries remain suspended in the batter during baking and maintain a more structured texture, but most of all, they don’t dye the batter but will still plump up during baking.

Why did my Blueberries Dye the Batter Green?
The secret to beautifully purple and blue colored berries in baked goods has far more to do with the ph than anything your blueberries are doing alone.
Blueberries turn reddish when exposed to acids, such as lemon juice and vinegar while blueberries turn greenish-blue in a batter that has too much baking soda (or grey in a smoothie with a lot of dairy). Add a little lemon juice to your batter or smoothie for a more vibrant color and burst of the berries.

Keeping Blueberries from Sinking
Tossing them in flour absolutely does not work. It’s a lesson on gravity and buoyancy that I don’t even want to get into, but the end does matter, gravity pulls while the liquids help create lift. That means that the best case for berries is to put a little batter in the pan to create a layer of protection then add the mixed in berries to fill the muffin tin with a better dispersion of berries.
Try layering berries vs folding them in. Add a little batter, a little berries and continue until the top when you’ll just press them into the batter. The berries will not sink so never just sprinkle them on top of the batter.
How to Get Muffins with Domed Tops
This one is simple, fill the muffin tins/liners to the top. Also, be sure that your baking powder is fresh.

Ingredients for Blueberry Muffins
There’s nothing too surprising here, just the right ingredients in the right rations combine the right way. Here is your grocery list:
Flour
Baking Powder
Salt
Vegetable Oil
Sugar
Eggs
Vanilla
Almond Extract
Milk
Blueberries
Sanding Sugar
The measurements for each ingredient is listed in the recipe card below.

How to Make this Blueberry Muffin Recipe
Even though it took me over a decade to figure this blueberry muffin recipe out, it couldn’t be simpler to make. Here are the steps:
Preheat oven.
Whisk all the dry ingredients.
Fold the blueberries into the dry ingredients.
Whisk together all the wet ingredients in a separate bowl.
Pour the wet ingredients on top of the dry and fold everything together.
Grease the muffin tin or add liners.
Spoon batter into muffin tin/liners to the top.
Sprinkle sanding sugar on top.
Bake.

All the details can be found in the recipe card below.

Can You Use Frozen Blueberries in Muffins?
Yes, absolutely! Let them thaw completely, then rinse and drain completely. Pat them dry.

Can Muffins Be Frozen?
These muffins freeze really well. Bake them as instructed. Let them cool completely then place them individually in a ziplock bag. They will keep in the freezer for up to 3 months.
When you are ready to eat them, let them thaw in the refrigerator. Then warm them up on the microwave or bake at 300 degrees for 6-8 minutes.

How Long Will Muffins Keep?
These muffins will keep for 2-3 days at room temperature or up to a week in an airtight container in the refrigerator.

Bakery Style Blueberry Muffins
No ratings yet

Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes
Servings: 10

2 1/4 Cups Flour2 teaspoons Baking Powder1/2 teaspoon Salt 1 1/2 Cups Blueberries1/2 Cup Vegetable Oil1 Cup Sugar2 Eggs large1 teaspoon Vanilla1/2 teaspoon Almond Extract1/2 Cup MilkSanding Sugar for TopsUS Customary – Metric
Preheat oven to 375 degrees.Whisk all dry ingredients together.Fold in blueberries.In a separate bowl, whisk vegetable oil, sugar, eggs, vanilla, almond extract, and milk together.Pour wet ingredients over dry ingredients and fold together.Grease large muffin tin, or spray with non stick spray.Spoon into large muffin tin, filling to the top.Sprinkle sanding sugar over the top of each muffin.Bake at 375 for 5 minutes, then turn the oven down to 350 and continue to bake for 25-30 minutes, or 12-18 minutes for regular sized muffins.
Muffins can be stored in an airtight container for 2-3 days, or frozen for 3 months.

Nutrition Facts
Bakery Style Blueberry Muffins

Amount Per Serving (1 muffin)

Calories 309
Calories from Fat 108

Fat 12g18%Saturated Fat 9g56%Trans Fat 1gCholesterol 34mg11%Sodium 136mg6%Potassium 158mg5%Carbohydrates 46g15%Fiber 1g4%Sugar 23g26%Protein 5g10%
Vitamin A 79IU2%Vitamin C 2mg2%Calcium 59mg6%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.


Vegan Blueberry Muffins Recipe

Prep TimeCook TimeMakes
15 Mins22 Mins + 5 Mins Cooling12 Muffins
AuthorCategoryMethod
MuffinsBaking

  • 2 cups Unbleached All Purpose Flour (I used bleached)
  • 1 and 1/2 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Lemon/orange Zest
  • 3/4 to 1 cup Sugar
  • 1 cup any non-dairy milk
  • 1/3 cup any oil with neutral flavor
  • 1 teaspoon vanilla/lemon/orange extract (optional)
  • 1 tablespoon Apple Cider Vinegar
  • 1 and 1/2 cups Fresh OR Frozen Blueberries
  1. Preheat the oven to 400F/200C (see My Notes) for 15 minutes. Lightly grease a muffin tin.
  2. In a medium bowl, combine together flour, baking soda, salt and orange zest, if using.
  3. In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
  4. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
  5. Gently fold in the berries using a rubber spatula.
  6. Fill the muffin tins about 2/3rds full.
  7. Bake at 400F for about 15 minutes and reduce the temperature to 375F and bake for another 7-8 minutes or until a wooden skewer inserted into the center comes out clean.
  8. Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.
  1. As mentioned earlier these vegan blueberry muffins have the best airy and fluffy texture that is hard to find in any other vegan muffin recipe on par with a recipe that uses eggs. You have got to try it to believe it. The sweetness is just perfect for us because we don’t prefer very sweet muffins. You may have to increase the quantity of sugar for sweeter muffins.
  1. A few years back I came to know that baking the muffins at a higher temperature at first and then reducing the temperature at the end gives nice dome-shaped muffins just like the ones you can buy from a bakery. Ever since I knew this trick I have been following it for my muffin recipes and it definitely works.
  2. Regarding sugar, the original recipe itself mentions 3/4 to 1 cup. I have experimented using 3/4th to 1.25 cups of sugar. 3/4ths cup is perfect for people like us who don’t want their muffins to be very sweet. So adjust the quantity of sugar accordingly, especially if you think that the blueberries you are using are sour.
  3. If using frozen blueberries thawing is not necessary. Add it to the muffin batter directly from the freezer, but do not over mix, or else it would start bleeding. I have tried this recipe with fresh and as well as frozen blueberries and haven’t found any difference at all.
  4. Even though the recipe suggests 1 and 1/2 cups of blueberries, I find that it’s a little too much depending upon the size of the blueberries especially. A couple of times I have ended up having more blueberries than muffins. So I tend to use just 3/4th-1 cup of blueberries most of the time. 3/4th cup if it’s bigger size berries and 1 cup if it’s the tiny wild blueberry variety.


Final thoughts

These muffins are super easy to make. They also freeze well, so they’re a perfect option if you want to make them ahead. I like to make a batch and freeze them and take out single muffins whenever I want.

These muffins also travel well. I pop a few in an airtight container for a snack on a road trip or a breakfast at a hotel.

I love eating these Low-Carb Blueberry Muffins for breakfast or as a snack. Sometimes I slather them with butter, and other times I just eat them without anything. Enjoy!

These quick and easy Low Carb Blueberry Muffins are tender and bursting with blueberry goodness. These sugar-free muffins are made with almond flour so they are perfect for keto, low-carb, gluten-free, Atkins, grain-free, and Paleo diets.


Ingredients

This easy blueberry muffin recipe follows the simple muffin method for baking. Wet ingredients in one bowl, dries in another, then combine. It's as simple as that! Reminder: You can find the printable, detailed recipe in the recipe card below.

  • Brown and white sugar. The brown sugar adds a nice caramel flavor to the muffins. Use organic sugar to ensure it's vegan. You can also sprinkle a touch of granulated sugar on top of each muffin before baking for a crisp and sweet crust.
  • Blueberries. You can use fresh or frozen berries. No need to thaw if using frozen.
  • Flour. I use King Arthur organic all-purpose flour.
  • Vanilla extract. Choose pure vanilla to get the best flavor to balance the tartness of the berries.
  • Vegan milk. I use Almond milk, but you can use your favorite dairy-free milk. Let it come to room temperature before you add it to the blueberry muffin batter.
  • Vegan butter. I like to use the Earth Balance buttery sticks for baking. Let the butter come to room temperature for easy blending.
  • Baking powder. This will activate in the muffins during baking to help them rise and turn light and fluffy.

How to make Blueberry Muffins

The making part is a 5 minute job if you use muffin liners and an ice cream scoop to fill the muffin tin:

Whisk dry ingredients, whisk wet ingredients, then mix both together

Scoop and dollop into muffin tin, then bake. Done!

These Blueberry Muffins and Chocolate Chip Muffins are always best consumed on the day they are made. The next day and beyond, reheating them works wonders to make them ultra moist again (just 15 seconds in the microwave), as though they were freshly made.

Add a little sliver of butter, you’ll be in muffin heaven. In fact, you might just save these just so you can justify slathering on lashing of butter, just to experience that.

Hope you have a wonderful weekend! – Nagi x



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