Eggless Blueberry Muffins
Eggless Blueberry Muffins-Soft and moist eggless muffins
Servings: 10 cup cakes
- 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
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.