Eggless Blueberry muffins | Silken tofu Bakes | Whole wheat muffins | Eggless berry muffins | Whole wheat berry muffins | Silken tofu blueberry muffins | How to make soft and fluffy berry muffins | Berry Muffins with silken tofu | Blueberry muffins with silken tofu
Eggless blueberry muffins, made with silken tofu and loads of fresh blueberries. Delicious, soft and fluffy muffin with fresh produce.
Table of contents
Silken Tofu as Egg Replacement
Silken Tofu is a popular egg substitute. The usual ratio is to substitute ¼ cup silken tofu or soft tofu for each egg, just like yogurt. Here in this recipe, I have used ½ cup silken tofu, as a replacement for 2 eggs .
I measured the tofu first, weighed it and blended it with milk. The resultant liquid is so rich and luscious, you can feel the final product is going to rich and soft.
When using this replacement, baked goods won’t brown as deeply. Since the silken tofu, doesn't have leavening properties, in most cases, you need to add about ¼ th teaspoon baking soda/egg.
If you love this soft and fluffy blueberry muffins, check this luscious chocolate cake and these fluffy banana muffins, both made with silken tofu. With fresh blueberries in the market that too in affordable prices, I have another stash in the fridge, planning to make this blueberry banana bread for the weekend. With kids at home, no amount of snack is enough, don't you agree!!!
Ingredients to make this Eggless Blueberry Muffins
- Whole wheat flour, for personal reasons I bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
- I have used both baking powder and baking soda to make these soft and fluffy blueberry muffins.
- Milk, liquid used to make these whole wheat blueberry muffins.
- Silken tofu, I have used approximately ½ cup silken tofu, as a replacement for 2 eggs in this fresh blueberry muffins.
- Blueberries , the main ingredient in this whole wheat berry muffin recipe. I have used fresh blueberries, you can replace it with frozen berries too.
- Fat, I have used butter in this recipe, you can also substitute it with any flavorless oil.
- Flavorings, I have used vanilla essence in this fruity muffin .
How to make Eggless Berry Muffins, with Silken Tofu
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Preheat the oven to 160C. I have used a 12 hole muffin pan, lined with tulip muffin liners
- I have given both cup and weight measurements of all the ingredients. Measure and keep them ready on the kitchen counter in room temperature. Add 1 tablespoon of flour to blueberries, toss them well and keep it aside.
- In a wide bowl, whisk together flour, baking powder and baking soda. If you are a beginner, i strongly advise sifting the dry ingredients. I use a whisk and whisk them well together to a get uniform mix.
- Take milk and silken tofu in a blender and blend until smooth. Take this liquid in a wide bowl, add sugar and whisk well to dissolve the sugar. To this liquid, add butter , vanilla essence and whisk well.
- Now slowly add the dry flour mix to this liquid in batches. I added ½ cup flour at a time, and used a whisk to combine the batter.
- After adding the final flour mix, use a spatula and mix the batter to get a smooth batter. To this now add flour tossed blueberries and mix it with the spatula gently.
- Now divide the batter into the muffin pan. I have made 12 huge muffins, you can make 18 medium sized muffins too.
- Bake the muffin in the preheated oven for 25-28 minutes or until a skewer inserted in the middle of a muffin comes out clean. Mine were done by 26 minutes.
- Oven temperature and timings differ from oven to oven, so keep an eye on them after 25 minutes.
- Take the muffins out of the oven. Let it sit in the muffin pan for a minute. Remove the muffins on to a wire rack and let it cool down completely.
- Enjoy the muffins warm. They stay good on the kitchen counter for 1 or 2 days. If storing for more days, i recommend refrigerating in an air-tight container.
- If serving cold muffins from the fridge, i recommend reheating each muffin for 20 seconds and serve it warm.
Recipe Card for Whole Wheat Eggless Berry Muffins
Blueberry Muffin | Eggless | Using Silken Tofu
- Measuring cups and spoons
- Convection oven
- Whisk and spatula
- Bowls for mixing the batter
- Weighing Scale for measuring ingredients optional
- 400 grams Whole Wheat flour approximately 2.5 cups
- 2 teaspoon Baking powder
- 1 teaspoon baking soda
- 250 grams sugar approximately 1 & ¼ cup
- 100 grams Melted butter approximately ½ cup
- 250 milli Milk approximately 1 cup
- 125 grams silken tofu approximately ½ cup
- 300 grams fresh blueberries, toss with 1 tablespoon of flour approximately 2 cups
- 1 teaspoon vanilla essence
- Preheat the Oven to 160C. Line a 12 hole muffin pan with liners.
- Measure and keep all ingredients ready at room temperature. Toss blueberries with 1 tablespoon flour and keep ready.
- In a large bowl, add flour, baking powder and baking soda. Whisk well to get a uniform flour mix. If you are beginner, I suggest sifting the flour well.
- Taken silken tofu and milk in a blender and blend smooth.
- Take the blended liquid in a large bowl. To this add sugar and whisk well until sugar dissolves completely.
- To this milk and sugar add melted butter , vanilla essence and whisk well.
- Add the dry flour mix to the wet ingredients in batches. I added ½ cup at a time and used a whisk to combine the flour .
- After adding all the flour mix, using a spatula and mix well to get a smooth batter. Make sure there is no dry flour in the batter.
- To the muffin batter, now add flour tossed blue berries and mix in gently using a spatula.
- Divide the prepared batter into the lined muffin holes. Bake them in the preheated oven for 25-28 minutes or until a skewer inserted in the middle of the muffin comes out clean.
- Oven temperature and baking time varies from oven to oven. So keep an eye on the muffins after 25 minutes. Mine were done at 26 minutes.
- Once done, remove the muffin pan from the oven. Let the muffins sit in the pan for 5 minutes.
- Remove them carefully onto a wire rack and let it cool down. Enjoy these luscious blueberry muffins warm.
Store & Serve
- Freshly baked muffins stays good on the kitchen counter for a day or two. If storing for more days, I prefer refrigerating them in an air-tight container.
- If serving muffins from the refrigerator, i recommend reheating them in the microwave for20 seconds and serve warm.
- I have used fresh blue berries in the recipe, you can also use frozen berries. Do not thaw them, add them directly to the batter.
- I weighed the final batter and it was 1523 grams. Which was divided amongst 12 muffin holes.
- Each muffins weight approximately 125 grams. These are huge muffins, instead of making 12 huge muffins, you can divide the batter into 18 medium sized muffins.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
These warm and luscious eggless blueberry muffins make a great snack any time of the day. These are egg-free, nut-free so can be great snack for school boxes.
How to Store These Blueberry Muffins
I have mentioned in the recipe card, that these eggless blueberry muffins stay good on the kitchen counter for a day or two.
If storing for more days, I recommend refrigerating them in an air-tight container. If serving muffins from the fridge, reheat them for 20 seconds in the microwave and serve them warm.