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You are here: Home / Eggless Baking / Eggless Blueberry Muffins Recipe, How To make Blueberry Muffins

Eggless Blueberry Muffins Recipe, How To make Blueberry Muffins

2014-09-15 by Anjana Chaturvedi

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Eggless Blueberry Muffins-Soft and moist egg less muffins

Eggless Blueberry Muffins- Summers are the best time to get fresh and delicious blueberries. I love their flavor in cakes and muffins so when I find a bag of fresh blueberries in my local store, the first thing that came to my mind was to make muffins. After going through a few different recipes on the net, I made these blueberry muffins and  loved the caramelized berries in the soft and moist muffins.

You can adjust the quantity of blueberries between 1/2 a cup to 1 cup depending on how much you like them. if fresh blueberry’s are not availble then you can use dried one also though the texture will be different.

I love making muffins and cup cakes and already posted Orange cup cakes and beautiful and delicious Strawberry cup cakes recipes. But these blue berry muffins are now my new favorites.

how to make eggless fresh blueberry muffins

 

how to make eggless blurberry muffins

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Print Recipe
5 from 2 votes

Eggless Blueberry Muffins

Eggless Blueberry Muffins-Soft and moist eggless muffins


Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Desserts/Sweets/Mithai, Eggless Bakes
Cuisine: International Cuisine
Keyword: blueberry, eggless, muffins
Servings: 10 cup cakes
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Refined flour / Maida – 1cup +2 tbsp
  • 3/4 cup Fresh blueberries
  • 3 tbsp Corn flour
  • 1 cup Yogurt / Dahi
  • 1/2 cup Cooking oil
  • 3/4 cup Castor sugar / Pisi hui chini
  • 1 tsp Vanilla essence
  • 1 tsp Lemon Zest / Kasa hua nimbu ka chilka
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda

Instructions

  • Sieve flour in a big bowl.
  • Wash and wipe the blueberries and dust(sprinkle) them with 1 tbsp of flour.
  • In a separate bowl add yogurt, castor sugar and mix well.
  • Now add baking soda and baking powder in the yogurt and mix.
  • Let the yogurt mixture rest for 3-4 minutes or till it froth.
  • Now add oil ,vanilla essence and lemon zest in the yogurt mixture and mix gently .
  • Now add the sieved flour in the yogurt mix .(keep adding 1 tbsp flour at a time and keep mixing)
  • Now add the blue berries in the flour mix and stir gently.
  • Fill the prepared mixture in muffin cups till 3/4 level(don’t fill it till the top ,as it need some space to rise while baking)
  • Bake in a preheated oven at 170 c for 35 minutes or till a tooth pick inserted come out clean.
  • Let it rest for 5 minutes in the oven.
  • Remove from the muffin cups and serve.

Filed Under: Eggless Baking, Starter/snacks Tagged With: Bakes, baking, blueberry, cake, eggless, home made, Muffins, Vegan, vegetarian

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Comments

  1. Sowmya Sundararajan says

    2014-09-20 at

    Mast recipe Mam.

  2. Jeena suraj says

    2014-09-15 at

    Yummy and tempting..

  3. MonuTeena RecipesPassion says

    2014-09-15 at

    wow just drooling at your delicious muffins

  4. Kurinji says

    2014-09-15 at

    yummy, delicious and soft cake…..
    http://kurinjikathambam.blogspot.in/

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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