Recipe – Eggless Blueberry Muffins / Blueberry Cupcakes

Aviary Photo_131483415582928521

Prep Time: 10 minutes

Cook time: 25 mins

Serves: 12 muffins


  • All Purpose flour or Plain Flour (Maida): 1 ½ cup + 1 teaspoon
  • Fresh Blueberry: 1 cup
  • Powdered Sugar: ½ cup
  • Baking powder: 2 teaspoons
  • Baking Soda: 1 teaspoon
  • Vanilla essence: 1/2 teaspoon
  • Salt: ½ teaspoon
  • Oil: 1/4 cup
  • White Vinegar / lemon juice: 1 tablespoon
  • Milk: 1 cup


  • Preheat the oven to 375-degree F or 190-degree C
  • Wash the blueberries and pat them dry using a cotton cloth or napkin.
  • In a bowl add the blueberry and sprinkle 1 teaspoon flour. Gently coat the flour on each blueberry all around nicely. If we do not do so, blueberries would come down to the bottom while baking.
  • Sieve, all the dry ingredients, flour, sugar, baking powder, baking soda, salt in to a bowl. Mix well and keep aside.
  • Whisk milk and vinegar. Add Oil and mix again.
  • Now add the dry mix slowly in to the milk-oil liquid. Mix gently. You do not have to blend or beat the batter. Mixing gently would be enough. Just check that there are no lumps or air pocket.
  • Add the coated blueberries and vanilla essence. Fold gently and evenly.
  • Line a muffin tray with muffin liner and fill 3/4 of each muffin cup.
  • Bake for 25 minutes or until a tooth pick inserted comes out clean.
  • Take out all the muffins and sprinkle some powdered sugar.
  • You may decorate it with whipped cream.

Cook’s Note

  • You may use soy milk or rice milk for a vegan blueberry muffin recipe.




Recipe – Chili Cheese Toast

Aviary Photo_131536088506415212

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 2


  • Bread slices: 4
  • Grated mozzarella cheese: ½ cup
  • Green chili: 2, finely chopped
  • Green bell pepper: finely chopped, 2 tablespoons (optional)
  • Fresh coriander leaves: 1 tablespoon, finely chopped
  • Butter: 1 tablespoon
  • Salt: ½ teaspoon or to taste
  • Black pepper powder or crushed: ½ teaspoon
  • Dried oregano: ¼ teaspoon


  • Melt the butter and spread evenly on both sides of each of the 4 bread slices.
  • Toast them slightly (not brown, just slight crispy) using toaster or on a tawa in medium flame.
  • Take them out, cut diagonally each slice into 2 triangles.
  • On one side of each triangle, spread 1 tablespoon cheese, spread little green chili and bell pepper, sprinkle some salt, black pepper powder and oregano.
  • Preheat the oven to 180 C / 350 F.
  • Place the bread slices on a baking tray (cheese filling should be facing up)
  • Bake them for 10-15 minutes or till the cheese melts properly.
  • If you are not using oven and cooking on tawa, then place the triangle pieces on tawa, lower the heat and cover the pieces with a lid until cheese melts. Keep an eye on the bottom side of the slices as if you increase the heat, it may burn from bottom but upper cheese layer will not melt.
  • Serve hot with tomato ketchup.