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5 from 1 vote

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


  • 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.