Blueberry Muffins

 Recipe for Eggless  Blueberry Muffins

Today  my kids got a day off from the school as it was snowing a lot. They went out to play in the snow but since it was  so cold, I didn’t let them play out  for a long time. So I decided to play with them in the home instead.

We thought of to make fake snow  ball for pretend play at home. We made snowballs using computer paper. Once we had a big pile of snowballs, we had a snowball fight. The kids threw balls at each other and me and we just  had lot of fun. Once they got tired of snowball fighting, they  grabbed a laundry hamper and practiced tossing the snowballs into the laundry hamper. Meanwhile I decided to make their favorite muffins for them so that they could enjoy their muffins in this cold weather.

Here are the following pantry basics ingredients you will need to make these eggless blueberry muffins

• All purpose flour
• sugar
• oil
• vanilla  essence 
• yogurt since it is an eggless recipe
• blueberries.

If you don't have  fresh blueberries  next question that can pop up is -

Can you use frozen blueberries in muffins?

Yes you can! While I used fresh blueberries in this recipe, frozen blueberries also work well.

frozen ones are best when added to batter completely frozen. if you thaw before adding to the batter they will release juice in the batter which is not good for your muffins.

Blueberries  can sink if the batter is too thin, so what can be done to avoid that problem.

What can be done to blueberries that they don't sink to bottom ?

The coating of flour around the berries will absorb some of the fruit's liquid, making them less likely to sink.

You can make bakery style blue berry muffins at home by following few tips.

Here are my 3 Top Tips  for making  perfect blueberry  muffins 

1. Mix wet and dry ingredients  separately.
2.  Do not  stir the batter too much the muffins will end up with a tough texture.
3. Whipping or beating batter will cause dense/hard muffins. The muffin batter is not be flowing consistency. The muffin batter should be of dropping consistency.

How to make Blueberry Muffins

Ingredients 

• 1 cup all-purpose flour 
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ cup plain yogurt/curd
• 4 Tbsp milk 
• 3 Tbsp oil 
• ½ tsp vanilla extract 
• ¼ cup sugar
• ½ cup blueberries
• Pinch of salt

Instructions 

1.  Rinse and pat dry blueberries completely.  Take a big pinch of flour from your 1 cup of flour and toss it with all the dry blueberries.  Keep aside.

2.  Keep the muffin pan ready with paper liners. 

3.  In a bowl, mix wet ingredients first yogurt, milk, oil, vanilla extract, sugar.

4. Next in a large bowl combine the dry ingredients all purpose flour, baking soda, baking powder, pinch of salt.

5. Preheat oven to 180C/350F.

6. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to combine. Add wet mixture in two  to three parts into the dry ingredients bowl, fold gently until just combined. 

 7.  At last  add in the blueberries in the flour, folding them very gently.  You do not want to mash the berries . Tossing blueberries in flour helps the berries to not sink to the bottom of the blueberry muffins.

8.  Drop batter evenly into lined muffin tins, filling until ¾ of the liner.  

9.  Bake for 18-20 minutes at 180C/350F.  To check whether muffin is done insert a toothpick in the center of the muffin it has to come out clean – take the muffin pan out of the oven, place them on a cooling rack. 

Servings - 6  normal medium sized muffins.

Total time - 30 min