They're light, airy, and pillowy-soft, all without any eggs.
instead. The two ingredients form a dairy-free “buttermilk” that activates the baking powder, creating the lift and rise you would get from eggs. It also provides moisture, making the muffins tender and fluffy on the inside. The only way to jeopardize this texture is by, so put down your whisk as soon as the wet and dry ingredients are combined. The same goes for when you add the blueberries—just quickly stir the batter to disperse them evenly.
Fresh blueberries work best in this recipe because frozen ones can add too much extra moisture, making the muffins wet and gummy. But if you only have frozen ones on hand, give them a good rinse with room-temperature water until they’ve defrosted. Then dry themWe tested this recipe with both sweetened and unsweetened oat milk, and both worked fine; sweetened oat milk will make just slightly sweeter blueberry muffins.
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