Eggless Blueberry Muffin

Posted: September 1, 2015 in Baked, Eggless, Muffins, Sweets & Desserts
Tags: , , , , ,

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There are times when I feel so lazy to cook daily routine food and want to do something else to make things more exciting. That’s the time when baking comes to my rescue. Baking is an art new to me which I am acquiring slowly and steadily. I love baking be it cakes, muffins, bread etc. It brings me inner joy and pleasure and make me forget all the hassles of day-to-day life. These days I have been experimenting more of ‘egg less’ cakes as I am still learning it. Its fascinating and exciting to see that cakes can still be as moist and fluffy as they are with eggs. Most of my ‘egg less’ baking involves less butter and hence a guilt free delight. I dedicate this yummy muffin recipe to all blueberry lovers. I love blueberry in any form and what would be more appealing than a blueberry muffin or a cake. Its one of my favorite cake. You can even frost this muffins with blueberry mousse to make wonderful cupcakes. I will try for sure and will update my blog accordingly. Till then enjoy this!
Ingredients :-

All Purpose Flour
1 and 1/2 cup minus 3 tbsp
Fresh Blueberries
1 Cup
Cornstarch
3 tbsp
Plain Yogurt/Curd
1 cup
Oil
1/2 cup
Sugar 3/4 cup
Baking Powder 1 tsp
Baking Soda
1/2 tsp
Vanilla Essence
1 tsp

Method :-

    • Wash and dry  the blueberries with kitchen towel and sprinkle 1-2 tsp all purpose flour. Keep aside.
    • Preheat oven to 350 degree Fahrenheit/ 180 degree Celsius.
    • Line the muffin tray with muffin liners.
    • Sieve the all purpose flour and cornstarch together twice or thrice to ensure that they mix evenly. Keep it aside
    • Mix curd and sugar in big bowl well. Add the baking powder and baking soda and mix well. let it rest for 3-4 minutes.
    • Now you can see the mixture slightly frothy. Now mix oil and vanilla well to it.
    • Add the flour in batches and mix well so that no lumps remain.
    • Add the blueberries to the mixture and mix evenly.
    • Spoon 3/4th of the prepared muffin liner with batter.
    • Bake for 20-25 minutes or until toothpick inserted comes clean.
    • Cool over on a wire rack.

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Note :-

  • Do not forget to sprinkle some All purpose flour on blueberries so that blueberries doesn’t sink to bottom.
  • Do not beat batter after adding blueberries.
  • Sieving is important part. Don’t miss that as it ensures the even mixing and remove lumps if any.
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