Egg-Free Blueberry Muffins Recipe

Name: Egg-Free Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE TOPPING:; 1/4 cups Flour; 1/4 cups Brown Sugar; 1/4 teaspoons Ground Cinnamon; 2 Tablespoons Cold Butter Or Margarine; FOR THE MUFFINS:; 1-1/2 teaspoon Egg Replacer (such As Ener-G); 2 Tablespoons Warm Water; 3/4 cups Milk; 1/4 cups Vegetable Oil; 2 cups Flour; 1/2 cups Sugar; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 cup Fresh Blueberries

Servings: persons

FOR THE TOPPING:
1/4 cups Flour
1/4 cups Brown Sugar
1/4 teaspoons Ground Cinnamon
2 Tablespoons Cold Butter Or Margarine
FOR THE MUFFINS:
1-1/2 teaspoon Egg Replacer (such As Ener-G)
2 Tablespoons Warm Water
3/4 cups Milk
1/4 cups Vegetable Oil
2 cups Flour
1/2 cups Sugar
2 teaspoons Baking Powder
1/2 teaspoons Salt
1 cup Fresh Blueberries

1
Preheat oven to 400u00b0F. Grease bottoms of 12 standard muffin cups or line with paper baking cups.
2
To make topping, mix flour, brown sugar, and cinnamon together in a small bowl. Cut in butter using a pastry cutter or 2 knives, until a coarse meal is formed. Set aside.
3
In a small dish, combine egg replacer and warm water. Stir gently with a fork until well mixed.
4
In a large bowl, beat milk, oil, and egg replacer mixture. Stir in flour, sugar, baking powder and salt just until moistened. Mixture will be lumpy, but do not over-mix. Fold in blueberries.
5
Spoon batter into muffin cups about 2/3 to 3/4 full. Sprinkle each with about 1 tablespoon of the topping. Bake 20-22 minutes or until lightly browned. Allow muffins to cool in the pan for about 5 minutes and then remove to a wire rack.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE TOPPING:, 1/4 cups Flour, 1/4 cups Brown Sugar, 1/4 teaspoons Ground Cinnamon, and more.

Yes, Egg-Free Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Egg-Free Blueberry Muffins

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