EGGLESS BLUEBERRY MUFFINS

EGGLESS BLUEBERRY MUFFINS

Ingredients
All purpose flour/ maida – 1 & 1/2 cup minus 3 tblsp
Blueberries – 1 cup
Corn flour – 3 tbslp
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
1. 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.
2. 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.
3. Wash the blueberries, pat dry it using kitchen towel/ tissue. Dust it with 1 or 2 tsp of flour (maida) and add it to the mixed batter and mix evenly.
4. 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.

Posted by: Bobby Swanson

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