Eggless Blueberry Muffins Recipe
You can even make these plain by leaving out the blueberries or add dry fruits or chocolate chips instead of the berries.
180 gm (1 cup) blueberries
2 tsp plain flour for coating the blueberries
210 gm (1 1/2 cups) plain flour
1 tsp baking powder
1 tsp baking soda
100 gm (3/4 cup) milk powder
100 gm (3/4 cup) fine sugar*
100 gm (1/2 cup) butter, melted
250 ml milk
1 tsp vanilla extract
Line your muffin tray with cupcake or muffin liners. Or grease and dust them with flour if you don’t want to use the liners. But, I suggest you use the liners here as you don’t want to lose a blueberry sticking to the pan!
Clean and dry the blueberries with paper or cloth kitchen towels. Put them in a bowl, sprinkle flour on them, mix and keep aside. This will make sure that the blueberries wont sink into the bottom of the cupcakes.
Preheat the oven to 180 C/350F.
In another large bowl, put in the flour, baking powder and baking soda and sieve once to make it uniform. Bits of the raising agents in the end product can be very unpleasant to taste.
Put in the milk powder and the sugar into the flour and mix well with a whisk.
Stir in the melted butter, vanilla and the milk and mix gently with the whisk. Do not over mix as the secret to good muffins is “less mixing”!
Fold in the blueberries very gently and give it one mix so that the berries are distributed evenly throughout the batter.
With the help of an ice cream scoop or a spoon fill the prepared moulds with the batter and bake for about 25 minutes or until a toothpick comes clean!
Makes 12 large or 15 medium sized muffins
* Use only 1/2 cup sugar if you prefer your muffins less sweeter.