I love muffins. They are quick to make, they are simple to make, they (usually) need just one bowl and they take less than 15 minutes to get into the oven. What’s not to love?
Most muffin recipes use at least one egg as a binder. But there are other ingredients that can be used for binding. And so here are some egg free blueberry muffins to prove my point.
The key to good muffins is not to stir them too much. If you mix everything completely and stir for too long, they get hard instead of being light and fluffy.
I love these egg free blueberry muffins because you can make mini ones or large ones. Whatever you choose, once cooked, you can wrap them individually in foil and pop them in a plastic bag or air-tight container and put them in the freezer. In the mornings take one out and pop it in a lunch box. By the time morning tea / lunch time comes around it will be defrosted and ready to eat.
They can be enjoyed with a spreading of jam – blueberry of course – and a cup of tea.
Like always, tag me in your photos if you share them to social media. Want me to make one of your favourites egg free? Leave a comment below and I’ll do my best to create a recipe for you.
Love this? Pin it![wpurp-searchable-recipe]Egg Free Blueberry Muffins – – coconut milk, soy/rice milk, lime juice, self raising flour, salt, coconut sugar, ¼melted coconut oil, vanilla extract, blueberries (fresh or frozen), , Preheat oven to 180C.; Line the muffin tin with paper – either 24 mini muffins or 12 large.; In a small bowl, combine milks, add lime juice and stir. Let sit for a few minutes.; In a large bowl sift flour and salt.; Add sugar, coconut oil, lime zest and vanilla to the milk. Stir to combine.; Add berries and stir to combine.; Add the liquid mixture to the dry mixture and stir gently until just combined. Spoon mixture into the prepared tins.; Bake 30 mins for mini muffins, or 40-45 for regular size.; ; – – Snack – Australian – Baking – Eat[/wpurp-searchable-recipe]