I woke up one day wanting to making blueberry muffins. Ever have one of those days where you just have an urge for a particular food? It doesn’t happen very often to me, well, unless it’s chocolate. (laughing)
But, I had a problem. I had no eggs. I looked high and low in all of my recipe books and couldn’t find one recipe that did not include eggs. So, I started a search on the internet and found a good recipe. The muffins came out light and “soft.”
Ingredients
- 2 cups All Purpose Flour
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 3/4 cup sugar
- 1 cup of milk
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 cup frozen blueberries, unthawed
Directions
- Preheat the oven to 375 degrees fahrenheit for 15 minutes
- Lightly grease a muffin tin
- In a medium bowl, combine the flour, baking soda and salt
- In a large bowl, combine the sugar, milk, oil, lemon juice and vinegar then mix this all together
- Add the dry ingredients to the wet ones and stir until it’s just combined — don’t over-stir or the muffins will come out tough instead of soft
- Gently fold in the blueberries
- Fill the muffin tin about 2/3 full of the batter
- Bake until a wooden toothpick inserted in the center comes out clean (about 20 minutes but ovens vary so check after 15 minutes and make the necessary adjustments)
- When done, remove from the oven, let the muffins cool for about 5 minutes then move the muffins to a rack to cool
The original recipe calls for unbleached flour but I don’t believe it matters. I also made the following adjustments from the original recipe:
- Instead of using 2 lemons, I used already made lemon juice I bought at the store
- I used vegetable oil instead of canola oil
- I used apple cider vinegar instead of white vinegar
- I halved the recipe and it came out fine (the recipe above is for 12 muffins)
This recipe (I hear) can also be made with rice or soy milk if you want the recipe to be vegan.  Enjoy!
(The original recipe can be found at Eggless Cooking.)
