Yes you can make eggless Blueberry muffins; actually, you will replace the eggs. The egg is by far one of the most used ingredients in baking, but it is also possible to replace it. Egg plays like the paste of the ingredients and it leaves it with a smooth texture. Without an egg or an egg replacement, your pastry will taste and will have an odd texture. But the question is: will eggless Blueberry muffins taste the same as its counterpart? If you do not know the answer, it is a great idea to make a vegan pastry and discover if it will taste good like its counterpart.
So in making eggless Blueberry muffins, you will need the following:
- 1 and 3/4 cups whole wheat pastry flour
- 1/4 teaspoon salt
- 1/4 cup ground flaxseed
- 1 and 1/2 teaspoons baking soda
- 1/4 cup vegetable oil
- 1/2 teaspoon cinnamon
- 1/2 cup maple syrup
- 1 tablespoon apple cider vinegar
- 2 teaspoons orange zest
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 1 and 1/2 cups blueberries (fresh or frozen)
- Sugar for sprinkling on muffin tops
Instructions:
Preheat your oven to 375 degrees F or 190 degrees C. You can preheat your oven before or after preparing your ingredients, but preheat it preferably before preparing any ingredient to give your oven enough time to have even heat across its area. Even heat is very important in baking; it allows even rising of the pastry. But if you forgot to preheat it before the preparation, you can preheat it after, but give it at least 15 minutes. Then, line the muffin tin with paper liners and you may grease it with non-stick cooking spray.
Mix together the almond milk and vinegar and set aside. In a large bowl combine ground flax seed, baking soda, flour, cinnamon and salt. When you mix these dry ingredients, mix it in one direction because if you mix it in different directions it will pick up air that will form bubbles when mixed with the wet ingredient and will mess up the rising of the eggless Blueberry muffins.
Whisk together the maple syrup, milk mixture, vanilla extract, oil and orange zest. Whisk it in a large bowl. Mix it with the dry ingredients by making a well in the middle of it and then pour the wet ingredients. Mix until moist and add the Blueberries.
Scoop the mixture with an ice cream scoop and put it in an individual muffin molder. If you do not have an ice cream scoop, you may scoop it with a tablespoon; scoop 3 tbsp. in each muffin mold.
When every muffin molder is filled with the mixture, you may sprinkle brown sugar on top of it. Then, put it in the center of the oven to ensure equal distribution of the heat. Bake it for 15 to 20 minutes. After 15 or 20 minutes, let it cool first before taking out the muffins out of the molder. Now you can taste your first ever vegan or eggless muffin.