Eggless Blueberry Muffins with Streusel
These eggless blueberry muffins with brown sugar streusel are super moist, bursting with fresh flavor and scrumptiously delicious.
- 1/3 cup Brown sugar
- 1/3 cup All-purpose flour
- 1½ Tsp. Cinnamon powder
- 1 pinch Salt
- ¼ cup Chilled butter, diced (at room temperature)
- 2 cups All-purpose flour
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda (1 Tsp. Baking Soda = 3 Tsp. of Baking Powder.)
- ½ Tsp. Salt
- ½ cup Butter/Oil
- ½-¾ cup Sugar
- ¾ cup + ¼ cup of water Yogurt (or 1 cup buttermilk)
- 1 Tbsp. White vinegar/Lemon juice
- 1 Tsp. Vanilla extract
- 1 cup Blueberries
- 1 Tbsp. All-purpose flour
Preheat oven to 400 degrees F (200 degrees C) and place the oven rack in the middle position.
Line a 12 cups muffin tray with muffin liners and then lightly grease them. Greasing liners is optional but greasing helps muffin from sticking from the sides. Get them ready and keep aside.
In a bowl combine brown sugar, flour, cinnamon powder and salt. Add diced butter and mix everything using fork or butter knives until mixture turns crumb looking texture. Don’t over mix or the streusel will turn into paste.
Keep refrigerated until further use.
In a big mixing bowl, sieve together the flour, baking powder, baking soda and salt. Whisk to combine.
In another mixing bowl whisk butter/oil, sugar, yogurt, vinegar and vanilla to combine, around 2 minutes.
Dust blueberries with 1 Tbsp. of all-purpose flour. Dusting the berries helps them from sinking to the bottom. Mix to coat well and keep aside.
Now add the wet mixture over the dry mixture, mix everything using a spatula or hand whisk. Add water if required and make thick consistency batter. Do not over mix. (See Note-7.)
Next add dusted blueberries to the batter and fold gently using spatula. Do not over-mix or muffins might turn out dense and rubbery.
Scoop the batter evenly between lined muffin tray. Fill the lined tray about ¾ full.
Top the muffins evenly with streusel mix. Place the muffin tray in preheated oven and bake for about 15 minutes. After 15 minutes turn the oven to 375 degrees, bake further for 5-8 minutes or till toothpick inserted comes out clean and without crumbs.
Transfer the muffins to a cooling rack. These muffins taste great when still warm.
Enjoy these soft and moist muffins along with cup of coffee and enjoy.
Store leftover muffins in air tight container at room temperature for 2-3 days.
- Lining Muffin Tray/Cups: Lining muffin cup is optional for few, but the main difference it makes baking-wise is its texture from outside. Liner makes soft outside while without liner muffin outside gets crispy and brown. Liner makes muffin easy to store and great for travel grab-and-go treat. Lightly greasing your muffin liners help muffin from sticking on the sides.
- Baking Temperature: Baking temperature for muffin and cake varies. Cake is baked on lower temperature than muffins. Most of muffins are baked at high temperatures for first few minutes to help make them nice and tall, dome like shape. High temperature allows them to rise more quickly to give them height.
- Brown Sugar Streusel: Don’t over mix the streusel, it will turn into paste as butter starts warming up with mixing strokes. Keep refrigerated until further use to help keep streusel consistency.
- Aerating & Shifting: Flour must be aerated before measuring. Aerating means fluffing it up and it is not same as shifting. Aerate flour using a fork or balloon whisk, just give flour a nice mix. This step is important because flour tend to settle in the bag, making it heavy, result measuring more flour than required. While shifting is done after measuring the dry ingredients. Always sieve the dry ingredients through sieve before mixing with wet ingredients.
- Baking Soda Vs Baking Powder: For this recipe you can use both or either of one. The ratio would be 1 Tsp. Baking Soda = 4 Tsp. of Baking Powder. For this recipe you can use 1.5 Tsp. of only Baking Soda also.
- Ingredients: To make perfectly sweet and flavor bursting muffin please use fresh blueberries.
- Mixing the Batter: Do not overmix the batter, overmixing might make dense and rubbery muffins. Follow muffin method for mixing, mixing both the wet ingredients and dry ingredients all at once until everything gets just folded in or until dry ingredients are moistened. Do not use electric mixer for this recipe.
- Filling Muffin Cups: Always fill your lined muffin tray/cups about 3/4 full. This will leave enough room for the muffins to rise without making muffin batter to overflow.
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