Скачать или смотреть Best Eggless Blueberry Muffins – Bakery-Style, Moist & Crumb Topped!🧁

Eggless Blueberry Muffins Recipe | Soft, fluffy, bakery-style muffins with a buttery crumb topping! Perfect eggless baking treat for breakfast, tea-time, or kids’ lunchbox.
No fancy tools needed — just simple pantry ingredients and fresh (or frozen) blueberries. Great for school lunchboxes, breakfast, or a cozy evening treat.

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📌 Important Baking Note (Read First!)
Although I’ve shared cup measurements for easy understanding, I highly recommend using grams for baking. 🎯
Why grams?
Cup sizes can vary, and how you pack flour/sugar changes the weight.
Grams = accuracy, which gives soft, fluffy, bakery-style muffins every single time!
💡 Tip: Always keep a digital kitchen scale handy for best results.

🧁 Recipe: Eggless Blueberry Crumb Muffins (12 Muffins)

🧈 Crumble Topping
70 g (5 tbsp) melted butter
160 g (1 ¼ cups) all-purpose flour / maida
110 g (½ cup + 1 tbsp) castor sugar
¼ tsp salt

Instructions:
▶️ Mix flour, sugar, and salt in a bowl.
▶️ Add melted butter and mix with a fork until crumbly.
▶️ Chill in fridge/freezer until ready to use (lasts 1 month in freezer).

🧁 Muffin Batter
180 ml (¾ cup) milk – room temperature
2 tsp white vinegar (or lemon juice)
90 g (6 tbsp) thick yogurt (Greek-style or plain)
2 tsp vanilla extract (or lemon zest)
170 g (¾ cup) castor sugar
120 ml (½ cup) vegetable oil
310 g (2 ½ cups) all-purpose flour / maida
3 tsp baking powder
½ tsp baking soda
¼ tsp salt
240 g (2 cups) blueberries – fresh or frozen, tossed in 1–2 tsp flour

Step-by-Step Muffins Instructions :
▶️ In a bowl, mix milk and vinegar and let it rest for 10 minutes to curdle.
▶️ In another bowl, add yogurt, the milk-vinegar mixture, oil, and vanilla extract; whisk well until smooth.
▶️ Sift together flour, baking powder, baking soda, and salt into the wet mixture. Mix gently—do not overmix.
▶️ Fold in the blueberries coated in flour. Cover the batter and let it rest for 30 minutes at room temperature.
▶️ Preheat the oven to 200°C / 400°F.
▶️ Line a muffin tray with liners. Fill each cavity ¾ almost to the top with batter and sprinkle the chilled crumble topping.
▶️ Bake for 10 minutes at 200°C / 400°F, then reduce to 175°C / 350°F and bake for another 8–10 minutes, until golden and set.
▶️ Cool the muffins on a wire rack for 10–15 minutes before serving.
▶️ Store at room temperature in an airtight container for up to 2–3 days.

📝 Notes for Perfect Muffins:
👉Always weigh ingredients in grams for the most consistent and accurate baking results.
👉All ingredients should be at room temperature for better mixing and rise.
👉Toss blueberries in 1–2 tsp flour to prevent them from sinking to the bottom.
👉Rest the batter for 30 minutes before baking to make the muffins extra soft and fluffy.
👉Store muffins in an airtight container at room temperature for 2–3 days.

00:03 Intro & Blueberries Picking
00:26 Crumble Preparation
00:51 Muffin Preparation
02:41 Baking Instructions

इस वीडियो में दिखाया गया है कि कैसे ताजे ब्लूबेरी से बिना अंडे के कैफे स्टाइल muffin recipe बनाए जा सकते हैं। बिलकुल chocolate muffins जैसा स्वाद मिलेगा! स्टेप बाय स्टेप recipe के साथ बच्चों के लिए eggless muffins तैयार किए जाते हैं। यह blueberry muffins recipe बहुत ही आसान है!