These eggless blueberry muffins will change your world, or at least your way of baking. With these egg free blueberry muffins, you can avoid allergens and a trip to the grocery store and still get fluffy, tasty muffins for breakfast!
Line a muffin pan with paper liners or grease well with nonstick cooking spray and set aside.
In a large mixing bowl, combine all of the ingredients with a whisk.
Whisk until no flour streaks remain. Do not overmix.
Gently fold in the blueberries using a rubber spatula.
Stir until they're just incorporated. You may get purple streaks from some berries if you over mix.
Fill each muffin tin about ½ full. Do not overfill.
Bake at 400F for 15 minutes. Reduce heat to 375F and cook another 7-8 minutes.
Your muffins will be finished when a toothpick can be inserted and come out clean.
Remove from oven.
Let cool for 5 minutes in the pan before removing the muffins and transferring them to a wire cooling rack.
Notes
Blueberries: Fresh or frozen work. I freeze sale-bought fresh berries for later use.Fill Line: Only fill muffins halfway; overfilling leads to improper cooking and collapse.Doneness: Test with a toothpick; muffins are done when the toothpick emerges clean or with a few crumbs.Storage:
Room Temp: In an airtight container, they last 1-2 days. Extend to a week in the fridge.
Freezer: Cool completely, then store in an airtight container or Ziploc bag for up to 2 months.