Eggless blueberry muffins, made with silken tofu and loads of fresh blueberries. Delicious, soft and fluffy muffin with seasonal produce.
Course Dessert, Snack
Cuisine International
Keyword Baking with silken tofu, Berry muffins, Blueberry muffins, Blueberry muffins with whole wheat, Eggless muffins with berries, Eggless muffins with silken tofu, Fresh berry muffins, Silken tofu recipe, Whole wheat eggless muffins, Whole wheat muffins with fresh berries
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Cooling time 5 minutesminutes
Total Time 45 minutesminutes
Servings 12servings
Calories 287kcal
Equipment
Measuring cups and spoons
Convection oven
Whisk and spatula
Bowls for mixing the batter
Weighing Scale for measuring ingredients optional
Ingredients
400gramsWhole Wheat flourapproximately 2.5 cups
2teaspoonBaking powder
1teaspoonbaking soda
250gramssugarapproximately 1 & ¼ cup
100gramsMelted butterapproximately ½ cup
250milliMilkapproximately 1 cup
125gramssilken tofuapproximately ½ cup
300gramsfresh blueberries, toss with 1 tablespoon of flourapproximately 2 cups
1teaspoonvanilla essence
Instructions
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.
Notes
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.