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Blueberry Muffins Using No Eggs!

22nd November I did a radio interview with the BBC and I said I would post a quick no egg recipe for you, so here you go, enjoy!


280g Plain flour 100g granulated sugar 1/2 tsp salt

3 tsp baking powder ¼ tsp baking soda 185g Fresh blueberries 360 ml buttermilk 5 ml apple cider vinegar 57g unsalted butter, melted and cooled 1 teaspoon vanilla extract

Here’s how

Preheat oven to 218º C.

Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl until combined.

Add blueberries and mix to coat with flour mixture. In a mixing bowl combine buttermilk, vinegar, butter, and vanilla. Fold wet ingredients into dry ingredients and mix everything together by hand. Please do not over mix.

The batter will be thick and a little lumpy. Fill muffin cups right to the top, and sprinkle with additional sugar, if desired.

Bake at 220º C for 5 minutes. Reduce oven temperature to 190º C and continue baking until golden brown and a toothpick inserted in the centre comes out clean, about another 15 -1 8 minutes.

Muffins can be stored covered at room temperature for 3-4 days, then transfer to the fridge for up to 1 week.


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