Eggless blueberry muffins [egg substitute: buttermilk ]

10 servings
15 min
25 min
Very Easy


Number of serving: 10
Whole wheat bleached flour - 2 cups

Brown or white sugar - 1 cup

Buttermilk - 1 cup

Vegetable oil - 1/2 cup

Baking powder - 1 and 1/4 teaspoons

Baking soda - 1/2 teaspoons

Vanilla extract - 2 teaspoons

Salt - pinch

Blueberry - 1 cup


  • Pre- heat oven at 350 degree Fahrenheit and grease the muffin pan or line with muffin liners and keep it aside.
  • Sieve all dry ingredients (including sugar) at least 2 times and keep it aside (mixing sugar with flour prevents the flour from lumping when combined with wet ingredients).
  • In a separate blend all the wet ingredients at medium speed. Cut and fold liquid ingredients into dry ingredients and mix gently with a spatula.
  • Fold in the blueberries and spoon the batter in the muffin tray and bake for 20-30 minutes or until inserted toothpick comes out clean.
  • Did you know blueberry muffin is the state muffin of Minnesota.


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