Berries always fascinated me so much. They are so colourful, vibrant and not to forget – full of antioxidants. When I was moving to Germany, eating berries was at the top of my To-Do-List. Literally. Now I tried all sorts of berries. They are the best when in season. Of all the berries we tried, blueberries are our favourite. They are incredibly gorgeous, sweet and the colour it releases when cooked – Oh My God. I mean is it blue, purple, pink? Who can tell? But it looks so drooling. Make a blueberry sauce and top it over the pancakes or cheesecakes. Wao. That’s what i call a real beauty.
Talking about the muffins, homemade ones are the best. You can eat 3 or 4 and still crave for more. Whenever I bake these blueberry muffins, they don’t last more than a day. I make so many variations of these muffins – with streusel topping, with granulated topping, or a simple one with just a few extra blueberries on top. I like these with the streusel topping but Jatin likes the simple one. He just wants to enjoy the sweetness, the tanginess of blueberries in his muffins.
If you don’t have much time, watch the video instead.
I added lemon juice and lemon zest in the batter because it goes quite well with the blueberries. I even added lemon zest in the streusel topping because it makes them more delicious and the aroma is beyond words. You can make it without these two but I would suggest trying it once.
TIPS TO BAKE IT RIGHT
- Make sure that all the ingredients are at room temperature. Plan it ahead so that you have enough time to take out your butter, curd, lemons out of the refrigerator and let them sit on the counter for a while.
- Measure your ingredients correctly. Extra butter will make it greasy. Less butter will make it dry. Adding extra flour is one common mistake. Just fill your measuring cup with the flour and then level it off with a knife.
- Sift all the dry ingredients – flour, sugar, baking powder, salt. This ensures that there are no lumps in the batter. Sometimes our sugar looks lump-free. But they still have tiny lumps that are not noticeable. You can’t correct that later. So it is better to sift your dry ingredients first.
- DO NOT over mix. This is something that happens accidentally. Over mixing crushes all the air bubbles and you end with dense muffins. To ensure that the muffins are light, airy, and fluffy, mix the dry ingredients with the wet ingredients in parts until they are just combined. That means you don’t see any dry ingredients left in the bowl.
- Even without the eggs, you can make perfectly soft and moist muffins. Flax egg or Chia egg and curd are the perfect substitutes. You can even use sour cream.
- DO NOT overfill the cupcake liners. These muffins rise a lot and if overfilled, they might spill out of their moulds. Fill 3/4th of each cupcake liner.
- You may feel that the batter is a little dry and not easily pourable. But keep it like that. The blueberries release the moisture on baking and if the batter is too wet, the texture of the muffins won’t come out right.
- Add blueberries in the flour and not at the end. If you add berries at the end, they just sink at the bottom of the liners. Mixing them with the flour makes them stay in between. I don’t know how it works but that is how it is.
- Once baked, let it rest for at least 10 minutes if not 30 minutes. Blueberries release a lot of liquid and they need some to set. Obviously, you can have it right away. Just take care of your tongue. You don’t want to burn that. But I prefer to wait. Once they are set, you can see the gorgeous color inside your muffins. That is irresistible.
- Baking Powder helps the muffins rise. Double-check to make sure it has not expired.
Now grab all the ingredients because you are ready to bake these blueberry muffins. These are soft, moist, tender and not at all dry. In fact, they don’t even dry up the next day. If they can last that long 😀 I think it is because of the flax egg and the curd that we use in this recipe. They keep them moist even on the next day.
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Soft & Moist Eggless Blueberry Muffins
Beware. These are Addictive.
- 1 tbsp Flax Seeds ground
- 3 tbsp Water room temperature
- 1/4 cup All Purpose Flour
- 1/4 cup Sugar granulated
- 1 tbsp Butter cold
- 1/2 tsp Cinnamon powdered
- 1 dash Lemon Zest
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 cup Sugar powdered
- 1/2 cup Fresh Blueberry a little extra for topping
- 2 tbsp Butter room temperature
- 1/2 Cup + 2 Tbsp Curd
- 1/2 tsp Vanilla Extract
- 1 tsp Lemon Juice
- 1 dash Lemon Zest
- Mix ground flax seeds and water. Leave it aside for at least 15 minutes.
- In a bowl, mix flour, sugar, cinnamon, and lemon zest.
- Add cold butter and rub it with your hands till everything is well combined.
You should be able to form big clumps with this mixture.
Sift Dry Ingredients
- In a bowl, sift together flour, salt, and baking powder.
- Add 1/2 cup blueberries and fold them in gently. Keep aside.
Mix Wet Ingredients
- In a bowl, whisk together butter and sugar until light and fluffy. This will take a few minutes.
- Add in the curd, flax egg, vanilla extract, lemon juice, and lemon zest. Mix till well combined.
- Preheat the oven at 200 degrees celsius, top & bottom setting.
- Add sifted dry ingredients in the bowl of wet ingredients. Add in 2 parts. Fold gently till you don't see any dry flour left in the bowl.
Do not overmix.
- Line a baking tray with 10 to 12 paper cup liners. Fill each with batter.
Fill 2/3rd of each cup else it might overflow.
- Sprinkle the streusel topping and put one or two blueberries on top of each cupcake/muffin.
- Bake at 200 degrees celsius for 20-25 minutes or till the top is slightly brown.
- Remove from the oven and let them cool completely.
Add blueberries to the sifted flour and fold it in gently. Adding blueberries at the very last moment before transferring to your tin makes them sink at the bottom.
Yes. Although fresh blueberries are more delicious, they are not always in the season. You can use frozen and dried blueberries too. DO NOT thaw the frozen berries as they will release a lot of moisture while baking. Use it straight from the freezer. If using dried blueberries, soak them in water for 5-10 minutes to make them hydrated.
Muffins become dry and hard if the batter is overmixed or the muffins are baked for long. To make them stay moist and fresh even on the next day, add curd, flax egg, or chia egg to it. It keeps the muffins soft and moist. You can even add butter and oil both. Butter tends to solidify on cooling and makes the muffins dry. Using oil along with butter will keep the muffins soft and moist for long.
Muffins come out flat if you forgot to add baking powder. Another reason is that you let the prepared batter sit for too long and did not bake the muffins right away. If you will not bake it right away, the leavening agent will die and make your muffins flat.
Follow the temperature and the timing of the recipe. Also, once you start getting the aroma of muffins, that is a clue that muffins are almost done. Keep an eye on them and let them bake till they are brown on top. Insert a toothpick at the center. If it comes out clean, they are ready.