Introduction
New Jersey is known for having a lot of bright, tasty blueberries, which means the production of blueberry muffins has put it on the map as a regional food and a permanent part of summer. This eggless version of New Jersey blueberry muffins includes the same blueberry muffin charm as the conventional one while being friendly with veganism, gluten intolerance, or other allergies. The result is perfectly soft muffins that are light and full of the flavor of blueberries every time you take a bite. By using either buttermilk (or a dairy-free alternative) of your choice, you can make the muffins and they will be as juicy and moist as you need, plus, the baking powder will give a perfect lift and the baking soda will absorb all the carbon dioxide, which will result in a fluffy and nice texture without eggs.
These muffins are a breeze to prepare and can be made with either fresh or frozen blueberries and therefore can be enjoyed year-round. Some lemon rind, if put in, will add a tangy fresh kick alongside the blueberries, though it’s for those who like being a little unusual. Extra sugar and turbinado sugar placed on the top bring an extra texture of sweetness which is generally found in high-end pastry-bakery shops. No matter if you’re fixing a fast breakfast or just serving yourself a treat the muffins will be just right and are lovely for all occasions.
How much time can it take
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 45 minutes
Ingredients
2 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen New Jersey blueberries
1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar)
1/4 cup vegetable oil
1 teaspoon vanilla extract
Zest of 1 lemon (optional, for added flavor)
1 tablespoon turbinado sugar (optional, for topping)
Method
1. Prepare the Batter:
Preheat the oven to 375°F (190°C). Place a 12-paper lining cupcake mold in the muffin pan or insert a large amount of oil in case it sticks. In a big bowl, mix thoroughly the flour, sugar, baking powder, baking soda, and salt.
In a different bowl, put the buttermilk, oil, and vanilla. The wet ingredients are then poured into the dry ingredients and stirred until the mixture is just right. Gently fold in the blueberries, being careful not to overmix.
2. Fill Muffin Cups:
Divide the batter into the muffin cups. Each should be about 3/4th full. If so, you can also sprinkle turbinado sugar on top if you like it for a crunchy topping.
3. Bake:
Bake at 25-30 minutes, or until a toothpick inserted into the center of the center of a muffin comes out clean. Let cool in the pan for 5 minutes and then transfer to a wire rack to cool down.
4. Serve:
Serve warm or at room temperature. These muffins go well with coffee or tea.
Notes
On the contrary, it is possible to make it dairy-free by exchanging buttermilk with almond, or soy milk mixed with lemon juice, or cider vinegar. These alternatives are capable of producing a nice and light texture similar to that of dairy. You can even# an interesting thought to the recipe by folding a little bit of cinnamon or nutmeg for the batter and you will experience a new layer of flavor. Blueberries are best to be mixed in gentle flour that will keep them float at the top of the muffins.
Conclusion
These window-free New Jersey blueberry muffins are a delicious, easy-to-make, and a tasty snack that really captures the fresh delight of these blueberries. They are perfectly tender and naturally sweet and make a great breakfast or a lovely quick snack. Eat a batch and you will immediately think about summer.
Nutrition fact
Calories: 180
Fat: 6g
Saturated Fat: 1g
Carbohydrates: 28g
Sugar: 12g
Fiber: 1g
Protein: 3g
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