This recipe is dedicated to my dad!! He absolutely loves eating muffins anytime of the day. And definitely while travelling in his breakfast buffets. I am choosing to make this into Blueberry AND Lemon instead of only Blueberry since I feel the lemon balances the sweetness of the muffin and the glaze really well. It is an eggless recipe with super easy and flexible ingredients. You will love it!!
- Mix the vinegar into the milk and rest aside for 10 minutes.
- Line your cupcake moulds with cupcake or tulip liners.
- Preheat the oven to 170 degrees.
- Sift together in a bowl, flour, salt (if using), baking powder and baking soda.
- Also mix in the lemon zest into the dry bowl and keep aside.
- Add sugar and butter in a bowl and using a hand mixer, cream the butter and sugar for 4-5 minutes or until light and fluffy.
- Add in the cultured buttermilk you made earlier using milk and the vanilla essence (if using). Mix well.
- Now combine the ingredients of the wet and dry bowl, mixing gently.
- It will be a thick batter (refer to the video for consistency). Now add in the blueberry filling (or whatever form you are using them).
- Now transfer the mixture to the muffin liners, making sure to fill 3/4 of the liner.
- Bake on the centre rack, both oven elements rods on, at 170 degrees for 22-25 minutes (for large muffins) or 18-20 minutes (for smaller size).
- While the muffins are baking, prepare the glaze.
- Whisk together all the ingredients of the glaze and keep aside.
- Remove from the oven, cool just a bit and then drizzle the glaze, add some more filling if you like, garnish with mint and enjoy!!
- You can bake this recipe as a cake instead of muffins.
- You can add nuts, berries, fruits, anything you like.
- In case you are making cupcake size, you will get 14-16 cupcakes.
- It is recommended to use a weighing scale, since cup measures are never 100% accurate.
- You can use any other berries as well.
- If adding fresh berries, make sure to coat them well in the dry bowl before mixing wet and dry bowl.
Live Facebook Video: Eggless Blueberry Lemon Muffins with Lemon Glaze
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Ingredients
Directions
- Mix the vinegar into the milk and rest aside for 10 minutes.
- Line your cupcake moulds with cupcake or tulip liners.
- Preheat the oven to 170 degrees.
- Sift together in a bowl, flour, salt (if using), baking powder and baking soda.
- Also mix in the lemon zest into the dry bowl and keep aside.
- Add sugar and butter in a bowl and using a hand mixer, cream the butter and sugar for 4-5 minutes or until light and fluffy.
- Add in the cultured buttermilk you made earlier using milk and the vanilla essence (if using). Mix well.
- Now combine the ingredients of the wet and dry bowl, mixing gently.
- It will be a thick batter (refer to the video for consistency). Now add in the blueberry filling (or whatever form you are using them).
- Now transfer the mixture to the muffin liners, making sure to fill 3/4 of the liner.
- Bake on the centre rack, both oven elements rods on, at 170 degrees for 22-25 minutes (for large muffins) or 18-20 minutes (for smaller size).
- While the muffins are baking, prepare the glaze.
- Whisk together all the ingredients of the glaze and keep aside.
- Remove from the oven, cool just a bit and then drizzle the glaze, add some more filling if you like, garnish with mint and enjoy!!
- You can bake this recipe as a cake instead of muffins.
- You can add nuts, berries, fruits, anything you like.
- In case you are making cupcake size, you will get 14-16 cupcakes.
- It is recommended to use a weighing scale, since cup measures are never 100% accurate.
- You can use any other berries as well.
- If adding fresh berries, make sure to coat them well in the dry bowl before mixing wet and dry bowl.