The Best Blueberry Muffins, No Eggs!

These are the best muffins, they bake up and look just like coffee shop muffins. This recipe comes with a secret ingredient egg substitute, and you’ll never guess where it comes from! I couldn’t believe it the first time I made them, they freeze well, and are even good cold!

The recipe is a little involved, not my usual one bowl recipe, but the results are worth it!

I recentlyEgg Free Blueberry Muffins bought a large size muffin tin and muffins bake up so good in it. I just was never happy with the shape of muffins in a regular 12 muffin tin. I know they’re higher in calories this way because of the portion, but now and then, you just have to indulge. So if you have a regular size muffin tin go ahead and use it, or even mini muffins, this is just what I use. Of course, adjust your baking times.

I’ve added a Pumpkin Blueberry option because I just love Pumpkin Muffins, so why not? To be honest, I had a half cup of pumpkin in my fridge from a previous recipe, so I improvised! I have not tried it yet with all pumpkin and no yogurt. If anyone does, I’d like to hear how it came out! I don’t see why it wouldn’t work just as well.

The aquafaba may be a new ingredient to you and it’s just the liquid you usually pour down the sink from a can of chickpeas.

A genius discovered that this awesome liquid can be substituted for egg whites in just about anything. This stuff is amazing, it whips up just like egg whites, and you can even make meringue cookies with it!!! More on that to come. I really wish I’d discovered it!

So next time you open a can of chickpeas, save the

liquid. It freezes beautifully. If you freeze it in ice cube trays, you can measure out tablespoons and when you need it you won’t need to measure. You could also put it flat in a bag and break off the amount that you need.

Print Recipe
The Best Blueberry Muffins, No Eggs!
The Best Blueberry Muffins, No Eggs!
Servings
large muffins
Ingredients
  • 3 tbsp Aquafaba
  • 1/2 tsp Cream of Tartar
  • 1/3 cup Vegetable oil
  • 1 cup Organic Sugar
  • 1 cup Plain Yogurt, non dairy if you want vegan See option below for pumpkin
  • 2/3 cup Unsweetened Oat Milk Any milk will work
  • 2 2/3 cups All-purpose flour I used 1 cup of whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup Blueberries, fresh or frozen
Streusel Topping
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1-2 tbsp oil
  • 1/2 tbsp Flour or Ground Flaxseed
Optional
  • 1/2 cup Pureed Pumpkin Replace half the yogurt with this and add 1 tsp Pumpkin Pie Spice with dry ingredients
Servings
large muffins
Ingredients
  • 3 tbsp Aquafaba
  • 1/2 tsp Cream of Tartar
  • 1/3 cup Vegetable oil
  • 1 cup Organic Sugar
  • 1 cup Plain Yogurt, non dairy if you want vegan See option below for pumpkin
  • 2/3 cup Unsweetened Oat Milk Any milk will work
  • 2 2/3 cups All-purpose flour I used 1 cup of whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup Blueberries, fresh or frozen
Streusel Topping
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1-2 tbsp oil
  • 1/2 tbsp Flour or Ground Flaxseed
Optional
  • 1/2 cup Pureed Pumpkin Replace half the yogurt with this and add 1 tsp Pumpkin Pie Spice with dry ingredients
The Best Blueberry Muffins, No Eggs!
Instructions
Streusel Topping
  1. Mix all ingredients in a small bowl until oil is distributed throughout. Set aside.
Whip Aquafaba
  1. Beat Aquafaba and Cream of Tartar in a small bowl on high speed with electric mixer until stiff peaks form. The mixture should stand up on it's own, and be creamy white. Set aside.
Make batter
  1. Whisk wet ingredients, sugar, oil, yogurt, pumpkin (if using), and milk. Sift flour, baking powder, baking soda and salt. Mix in with spatula or large spoon. Before it's almost mixed, add in aquafaba and fold gently. Add blueberries when about half combined. Fold in until mixed, don't over mix.
Bake
  1. Grease your muffin tin, or use paper liners. Divide the batter evenly among the tin and sprinkle your streusel evenly over the top. Bake at 375F for 25 minutes. Check that a toothpick inserted in the middle comes out clean. Remove to a baking rack and let cool 15 minutes. Tip muffins in tins to complete cooling so the bottoms don't get soggy. See picture. Enjoy warm or cold.
Recipe Notes

Cooling muffins.

muffins

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