Deliciously Moist Blueberry Muffin Recipe Without Yogurt

Posted on

Classic Blueberry Muffins

1. Preheat your oven to 400°F and line a muffin tin with paper liners.
2. In a mixing bowl, combine 2 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of baking powder, and a pinch of salt.
3. In a separate bowl, whisk together 1 cup of milk, 1/2 cup of vegetable oil, and 2 eggs.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in 1 1/2 cups of fresh blueberries.
6. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Blueberry Lemon Muffins

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of baking powder, and a pinch of salt.
3. In a separate bowl, combine 1/2 cup of melted butter, 1/2 cup of milk, the zest of 1 lemon, and 2 eggs.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in 1 1/2 cups of fresh blueberries.
6. Divide the batter evenly among the muffin cups and bake for 20-22 minutes, or until the tops are golden brown.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Blueberry Almond Muffins

Quick and Easy Blueberry Muffins
Quick and Easy Blueberry Muffins

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of baking powder, and a pinch of salt.
3. In a separate bowl, combine 1/2 cup of almond milk, 1/2 cup of melted coconut oil, and 1 teaspoon of almond extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in 1 1/2 cups of fresh blueberries and 1/2 cup of chopped almonds.
6. Divide the batter evenly among the muffin cups and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.