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The Best Blueberry Muffins, No Eggs!

Course Breakfast, Snack
Cuisine American
Servings 6 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

Instructions
 

Streusel Topping

  • Mix all ingredients in a small bowl until oil is distributed throughout. Set aside.

Whip Aquafaba

  • 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

  • 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

  • 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.

Notes

Cooling muffins.
muffins
Keyword Aquafaba, chickpeas, Egg Substitute, Muffins