One of the best things (in my opinion) about the summer is that you can get outside and pick your own fruits and vegetables. Up here in Massachusetts, there are actually a surprising number of places that let you do this for cheap, which means that by the beginning of August, our house is usually swimming in blueberries.
The idea of buying blueberries in bulk always sounds like a great idea when you’re in the fields, but when they all start going bad at the same time, you’re sort of forced to figure out creative ways of using them up. That’s how we discovered this egg-free blueberry muffins recipe, which turned out surprisingly well for how easy they were to actually make.
We adapted the below recipe from this original one to remove the salt and adjust for the fact that we didn’t have the right vinegar in our house (thanks to this epic disaster the other day). What follows will make 12 regularly-sized muffins.
EGG-FREE BLUEBERRY MUFFINS INGREDIENTS:
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 TB apple cider vinegar
- 1 cup milk (we used 1%)
- 1/4 cup oil (we used olive)
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
EGG-FREE BLUEBERRY MUFFINS INSTRUCTIONS:
- Preheat oven to 375 degrees.
- Sift together flour and baking soda; set aside.
- Grease the inside of a muffin pan with oil (or use liners).
- Combine milk with vinegar and let rest for 10 min so it curdles a bit.
- Beat oil, sugar and vanilla extract together with a stand mixer until combined. Add in half the flour mix, then the milk/vinegar combo, then the other half of the flour mix, until just combined (don’t overbeat).
- Toss the blueberries in a little flour so they don’t sink to the bottom; then fold them into the mix with a spatula.
- Fill your molds 3/4 of the way and bake for 20 min.
