Bakery-style Eggless Blueberry Muffins with the softest crumb ever. Make these easy-to-do muffins with pantry staple ingredients, and enjoy them with your family.
Ingredients
- 1 cup- All-purpose flour/Maida
- ½ cup- powdered sugar
- ¼ tsp- Salt
- ¼ cup- Curd
- ¼ tsp- Baking soda
- ½ tsp- Baking powder
- ¼ cup- Vegetable Oil
- 1 tsp- Vanilla extract
- 6 tbsp- Milk
- ½ cup- Blueberries
Instructions
- Preheat oven to 180 degrees C. Prepare a muffins tray with paper liners, keep aside.
- In a bowl mix all-purpose flour and salt, keep aside.
- In a separate bowl mix yogurt, sugar, baking powder, and baking soda. Wait for two minutes. The mixture will become a little frothy, now mix in oil and vanilla extract.
- Add the flour mixture to the wet mixture in two batches, and keep mixing.
- Now add milk, and whisk well to form a lump-free batter. Fold in the blueberries.
- Fill the paper cups halfway up with the batter.
- Bake for 30 minutes. Insert a wooden skewer in the middle of the muffins. Muffins are ready if the toothpick comes out clean or with a few moist crumbs. If not, bake for some more time, and then check again.
- Transfer the muffins onto the cooling rack. Serve the muffins warm or at room temperature, Enjoy!
- Keep the rest of the muffins refrigerated in an airtight container, and consume within five days.
