1cup - 1 tablespoonmilk225 ml (240 ml minus 15 ml), I used whole milk
1/4cupoil2 oz/ 60 ml, I used canola oil
1/2cup + 1 tablespoongranulated white sugar113 grams, or add more for sweeter muffins
1teaspoonvanilla extract5 ml
In a bowl sift together flour, baking soda and salt. Set it aside. Meanwhile, pre-heat the oven to 375 F degrees and line a muffin tray with liners and set aside.
Take a 1 cup (240 ml/8 oz) measuring cup and add 1 tablespoon (15 ml) vinegar to it. Then fill the cup with milk until the cup is filled to the top (with around 225 ml milk). Let it rest for 10 minutes to let the milk curdle a bit. You can straightaway also use 1 cup (240 ml) of ready made buttermilk.
Meanwhile using your stand mixer fitted with paddle attachment or using a hand mixer, beat together oil with granulated sugar and vanilla extract until combined.Please remember these muffins are very lightly sweetened. Add more sugar at this point if you prefer sweeter muffins.
Then start adding the flour mix, add half of it and mix until combined. Then add the prepared buttermilk (the milk-vinegar mixture) and mix. Followed by remaining half of the flour mix. Mix until just combined, do not over-mix.
Fold in the blueberries using a spatula. You may toss the blueberries in 1/2 to 1 tablespoon flour and then add to the batter, this will prevent the blueberries from sinking all the way to to the bottom.
Fill a 12-count muffin pan lined with liners with the batter, filling each cavity around 2/3rd to 3/4th full. I got 11 muffins out of this batter.Bake the muffins at 375 F degrees for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.Transfer the baked muffins onto a wire rack to cool completely. Enjoy these eggless blueberry muffins with a glass of milk or a cup of coffee.
These muffins are lightly sweetened, you may add more sugar to taste.
You can also add some lemon zest to the batter to brighten up the flavors on these muffins.