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Once you’ve tried these Eggless Blueberry Muffins, I can promise you that you will never go back to using eggs in your muffins again!
Why do people coat blueberries with flour?
The light coating of flour around the berries will absorb some of the fruit’s liquid, making them less likely to sink. This is especially helpful when the batter is thin; thicker batters are a little better at cradling the fruit and keeping it suspended.
- 1½ cup minus 3 tbsp All-purpose flour/ maida
- 1 cup Blueberries
- 3 tbsp Corn flour
- 1 cup Plain yogurt/ curd
- ½ cup Oil
- ¾ cup Sugar
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Vanilla essence
- Pre-heat oven to 180 o C. Sieve maida with corn flour twice to ensure even mixing.
- Mix curd and sugar in a bowl well.
- Add the baking powder and baking soda and let it rest for 2 – 3 minutes.
- You can see the mixture now to be slightly frothy.
- Now mix oil and vanilla well to it.
- Add the flour one tablespoon at a time and mix well.
- Wash the blueberries, and pat dry them using a kitchen towel/ tissue.
- Dust it with 1 or 2 tsp of flour (maida) and add it to the mixed batter and mix evenly.
- Line the muffin tray with liners and spoon 3/4th of the liner with the batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool over a wire rack.
Prepared by Bobby