Recipe – Eggless Blueberry Muffins / Blueberry Cupcakes

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Prep Time: 10 minutes

Cook time: 25 mins

Serves: 12 muffins

Ingredients

  • 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: 1 tablespoon
  • Milk: 1 cup

Method

  • 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.

 

 

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