Eggless Blueberry Muffins

Eggless Blueberry Muffins are packed with the goodness of blueberries. They are very light, moist, soft and spongy. They have a beautiful natural color of blueberries. A perfect treat for a healthy breakfast or evening high tea.

Course Breakfast, Dessert, Snack

Cuisine Global

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings muffins

Calories 165kcal

Ingredients

1 cup whole wheat flour
1/2 cup all purpose flour maida
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1.5 tbsp lemon juice
1/2 cup blueberries
1/4 cup olive oil
1 cup warm milk and a tbsp of more if required
1/2 cup sugar
1/2 tsp vanilla essence
1 tbsp all purpose flour for coating blueberries

Instructions

Sift all the dry ingredients - whole wheat flour, all-purpose flour, baking soda, baking powder, and salt. Keep aside.
Coat the blueberries with all purpose flour and keep it aside. This helps to prevent blueberries from sinking to bottom while baking.
In a mixing bowl add warm milk. Add lemon juice to it, stir and keep it aside for 5 minutes to curdle.
The milk we curdle as shown.
Add olive oil to it.
Add sugar and mix well till sugar is dissolved.
Add vanilla essence to it. Mix well.
Now add gradually the sifted flour into batches and mix well. Take care there are no lumps.
Fold in the coated blueberries into the batter. Mix slowly.
Line the muffin tray with baking cups.
Pour1/4 cup of batter into each cup. Tap the tray.
Bake the muffins at 180 C for 20-25 minutes or till the toothpick comes out clean when inserted. The muffins are ready and let them cool on a wire rack.
Eggless Blueberry Muffins are ready to serve.

Nutrition