Blueberry Muffins

Our egg replacer makes muffins that are soft, fluffy, and perfectly muffiny.

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Servings 12 servings
Prep Time 10 minutes
Cook Time 20 -25 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4
You:
Rate this recipe!
Servings 12 servings
Prep Time 10 minutes
Cook Time 20 -25 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Instructions
  1. Line a 12-serving standard muffin tin with paper liners and set aside. Preheat oven to 375°F.
  2. In a large bowl, whisk together egg replacer and water and let sit while preparing remaining ingredients.
  3. In a medium bowl, combine flour, sugar, baking powder, and salt. Set aside.
  4. Add the melted butter, milk, and vanilla extract to the egg replacer mixture and whisk thoroughly. Fold in the dry ingredients until moistened. Add blueberries and fold to incorporate, taking care not to overmix.
  5. Evenly portion the batter into the prepared muffin tin. Bake until a toothpick inserted in the center comes out clean, about 20 - 25 minutes.
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