Emulsifier Free Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

5.0

(19)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the batter

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup plain whole-milk yogurt
½ cup whole milk
⅓ cup neutral oil (such as canola or vegetable oil)
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tbsp all-purpose flour

For topping

1 tbsp coarse sugar (optional)

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!