Eggless Blueberry Muffins
Eggless and delicious!
Note: I like to make these in mini-muffin tins - they make about 4 dozen (2 dozen if you halve the recipe). If making them the mini-version, bake them for 10-11 minutes, let them cool in the pan about 5 minutes and then, use a sharp knife around the edge to loosen and to lift them from the pan.
2 cup flour
1 tbsp baking powder
1/2 tsp salt
4 tbsp water
4 tbsp corn starch
1 cup whole milk
2/3 cup light brown sugar (packed)
1 tsp vanilla
8 tbsp unsalted butter, melted
1 1/2 cup frozen wild blueberries
2 tsp sugar (optional)
3/4 tsp cinnamon (optional)
Move rack to middle position in oven. Preheat oven to 400. Spray a muffin pan with PAM. I've found that the muffins tend to stick to the paper if using paper muffin cups to line the muffin tin - I've been more successful simply spraying with PAM.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In a medium bowl, combine water and cornstarch. Whisk until blended. Whisk in milk, brown sugar and vanilla. Whisk in the butter and immediately pour liquid into the dry mixture, along with the blueberries. If you let the butter sit in the liquid mixture too long, it may coagulate - if this happens, place it over the heat and whisk to melt the butter again.
Using a wooden spoon, stir batter so that it is just blended - do not overmix. Pour batter evenly into muffin tins. Mix together sugar and cinnamon and gently sprinkle over each muffin. Bake for 13-15 minutes, using a toothpick to ensure doneness. Let cool for 2 minutes. Run a sharp knife around edge of each muffin to loosen from pan. Gently lift out onto a plate and serve warm.
Makes 12 muffins
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