Growing up in India, way back in the eighties and early nineties, we were never exposed to berries just like how someone in the US for instance would not be familiar with alphonso mangoes! Except for strawberries! We were a fortunate few who got to eat luscious strawberries with cream, thanks to my aunt Rekha who grew them in an estate in the Nilgiri gardens!
A few years ago, when I was in Switzerland and happened to spot blueberries, raspberries & blackberries in a store, I promptly purchased them, went back to our hotel and with the help of whatever props I could lay my hands on in the room of a hotel, paper napkins, glasses, etc I shot the berries before eating all of them!
Things have changed now! We have access to blueberries, though exorbitantly priced as much as people in the US have access to alphonso mangoes during season. Although not widely available and for a very short period, seeing them on the shelves itself makes me so happy!
Today, Iâ€™m sharing with you a very special recipe. This will give you super soft, fluffy snd delicious muffins! If you donâ€™t have blueberries, donâ€™t fret! Make them plain! Yes, I mean it…these taste so good when made plain too! This reminds me of my friend Preethiâ€™s daughter Tanya, who used to love these plain cupcakes as a two year old! So much so that I wish I could send these to her across the oceans to New Jersey, where she now lives as a seven year old very pretty girl!
Or you could put your favourite dry fruits and nuts to make fruit and nut muffins, chocolate chips to make chocolate chip muffins or bits of your favourite fresh fruit! I have given you the base and as you can see the possibilities with this are endless!
When I spotted these blueberries, I knew exactly what to make with it and I had to cancel out my plans for making my regular, wholesome yet tasteful wholegrain muffins! And once done, I was mesmerized by the gorgeous bluish purple against the creamy white colours and I couldnt stop admiring these beauties!
Ofcourse, next only to those soft curls that adorn my toddlerâ€™s head!
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 donâ€™t want to use the liners. But, I suggest you use the liners here as you donâ€™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 â€œless mixingâ€!
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 20 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.
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