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, I'm sharing with you a very special recipe. This will give you super soft, fluffy and delicious muffins! If you don't have blueberries, don't fret! Make them plain! Yes, I mean it…these taste so good when made plain too! This reminds me of my friend Preethi'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 toddler'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 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 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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120 thoughts on “Eggless Blueberry Muffins”
I love ur recipes.. they re easy to make.. I made ur melting cookies which actually just melts in mouth..
My little princes just love those..thx a lot …as I'm living abroad we get a lot of berries here.. definitely i m gonne try this one …thx agn..
Wow! The photography is simply great!
I just made a lemon and blueberry cake today! These look gorgeous. As do the curls on your son. 🙂
Yum! Love the recipe… so simple and easy and it's eggless! I am planning to make some cupcakes with a friend next week and I think I will use your recipe!
really pretty photographs and some adorable curls 🙂 hugs to the little one. Blueberry muffin is the fav. muffin for my kids during summer. i do a whole wheat and with some citrus zest. love the texture inside in your photograph.
Damn pretty and irresistible muffins, cute curls hugs to ur lil one..
Lovely texture and gorgeous pictures…
Event: Serve It – Steamed
Lovely and beautiful clicks…muffins looks yum
Impresssive! Incredible that they are so good and soft without eggs…. and the blueberries don't sink to the bottom, a miracle, thank you for the tip with the flour, I will try that next time!
This has to be one of the most mesmerising posts on divinetaste.
Gorgeosity personified! Amazing photography as always : )
This calls for a visit to Bombay. Definitely.
Beautiful post 🙂 Your recipes are so simple and easy to make and pictures are mind blowing.
Lovely recipe Anu!
As always, I simply love your eggless bakes..Will definitely try one of these days..
Blueberry muffins are my absolute favorites, what's not to love about blueberries?
This summer when they were in season, I have gorged on them to the max possible..
Do you think substituting whole wheat flour with APF will have the same magic?
(I have a tendency to avoid APF like the plague!)
Thank you everybody for the lovely feedback!
Ashwini: Its nice to know that you are feeding your daughter homemade goodies! And that she loves melting moments! Try this…you will love this too!
Radhika: Why not? You will get good results by substituting wholewheat flour with plain flour too!
These look amazing! They have the most perfect colour and texture!
I am going to bake them now, however I don't have muffin cases, so I am going to use cupcake cases instead. How much mixture should I put in each case? Would you say I should fill it about half way?
The muffins look gorgeous. Thanks for the tip on less mixing. It's lovely when doing less gives better results 🙂
I always note that point about making anything eggless. the secret is to NOT keep on the whisking….amazing shots and the blueberries are a joy to behold! I had once used the colour to make purple icing…ummy and so natural!
Sonia: You can fill in half if you don't want your muffins to rise above the cupcakes but if you want them to have a nice puffy look, like mine then fill your cases 3/4th full.
Shoba: True…but especially true for muffins, even when made with eggs..they need to be not over mixed at all! When you are making a round or square shape cake you need to beat until there are no lumps atleast, but here even that much of beating is not required!
I'm a big fan of your blog. I was craving for blueberry muffin only to incidentally find it in your blog!! 🙂
I tried the recipe with whole wheat flour and almond milk (as my reduced fat milk was watery). The texture wasn't as spongy as yours. The muffins didn't rise up instead flowed out of the cups and flattened out.
Is it because of the almond milk or the whole wheat?? What is the consistency of the batter?
Sun: How much did you fill your muffin cups? And did you measure in metric or by cups? If you use whole wheat flour the muffins wont rise as much as the ones with plain flour. But I see no reason why this should not work with with the substitues you have mentioned! This is a never fail recipe for me and has always given great results. If you measure correctly and follow the steps, this recipe should give you good muffins. On the face of it, it looks like you have used too much liquid. The consistency of the batter as you can somewhat see in the picture above is semi soft, not thick and not over flowing!
I'm glad you have access now. They are delicious. The muffins look great!
I dont have access to blueberries. However, i have a mixed berry jam. Can I use that?? If I do so, what changes will I have to make.Thanks
EL: Yes! 🙂
Preeti: Its better if you use something dry, if you use jam there will be lot of alterations in the recipe and it would be a new recipe altogether. Try using dry fruits as I have suggested in the headnote of the recipe. However if you want to experiment, try using 2 tbsp jam and mix it into the mixture and reduce the sugar by 2 tbsp.
Delicious muffins and catchy pictures.
How to check Ayurvedic recipes on your blog? I found only four. Please guide.
Just made this and it's yummy! I made it like a sheet cake, plain vanilla, no blueberries or anything else added. I like the texture and the taste.
Will be baking this with a friend tomorrow, as lemon cupcakes with a vanilla frosting 🙂
its Awwlways soo grt to learn from ur recieps!!!!! 1 Question : Any specific reason y u used milk powder and sugar? instead can i use condense milk??? if yes thn wht quantity… n whts the differnce? M curious to knw as u usually use cndense milk in ur cakes 🙂
Also m eagerlyyy waiting for your brownie recipes!!!!! Y dont u hav any on ur blog???? m baking cakes for some years and hav always heard/learnt (and exprienced myslf) tht theres no such thing as eggless brownie cos we cant get tht chewy fudgy texture…. would love to hear ur views on that!!!
The photos look absolutely splendid and I remember those days where you used to relish the strawberries with cream! What memories! And the nice thing about that is that, this memory is alive and kicking in your mind.
Remember? Thai-Shola? Carrington? That's where we had the most strawberries!
Lots of Love!
Keep it up, once again!
How lucky to get the fresh berries, Anu! The muffins have come out so beautiful…plump amd absolutely yum.
I made the melting moments cookies recently. Since i wanted them to be a little big – i piped swirls/roses instead. Came out lovely. Thanks for the recipe.
Your muffins look awesome – though now as much as your lil one's curls. 😀
sattvik: I have updated the Ayurvedic section. You can check it now!
Chinmayie: So happy you like this cake! Its always a winner!
Rashmi: If you check all my cake recipes, I use a number of ingredients and many of these cakes don't have condensed milk in it. The milk powder and sugar gives a particular taste and texture different from that of condensed milk. If you use condensed milk it will taste entirely different from this cake.
peccavi: Thanks for the compliment. 🙂 I relish those curls more than anything in this world right now. Looks like your cookies were wonderful! Thanks for reporting your success.
thank you anu,
to share with you i made the muffins with milk powder and added chocolate chips…they came out really well and yes actually very different from the condense milk ones… 🙂
Rashmi: Hey..I'm glad you liked these muffins. Thanks for carrying out the experiment and letting me know. Curiosity got the better off you…isnt it? 🙂
Absolutely adore your blog .!have tried out most of your recipes and everything has come out so well.your recipes are so perfect ..thanks a lot Anu.
Tried these blueberry muffins with chocolate chips and they were fantastic..my kids loved them.I would love to bake a pineapple cream cake for my son's birthday..can i bake a plain sponge cake using this recipe and then follow your cream cheese recipe(as in pineapple cream cake)Would be of great help if you could suggest the proportions for this sponge for a 9"round pan.Thanks a lot..
sorry to mention the cream icing as cream cheese in the earlier comment..i meant cream icing only.
Anuradha: Thank you for your kind words. These proportions will be small for a 9" round cake. You can use a 7" round or 8" round for a cake with small height. If you waant to use a 9" round pan then use this recipe plus an additional half of the recipe i.e 210 gm +105 gm flour, using the same calculations for the rest of the ingredients. Hope this helps.
Thank you so much for your help.I made the cake yesterday and it came out so well.It was my first attempt in icing.Thanks a lot ANu..
I made these muffins recently without the blueberries and just added a few choco-drops on the top while baking. They look very diffrent from yours and were basically milky white in colour…i was expecting a golden brown color. No complaints with the taste though..soft, moist and delightful.
Hi Anu, I made these muffins today to wish my friends a happy new year and they just turned out awesome! All my friends enjoyed and I am very happy for that..:) Thanks for the recipe and Wish you and your family a very happy, prosperous and a fulfilling New year!
Ashwini: You are most welcome! So glad you and your friends enjoyed it.
Hi, I trid the recipe for the bluberry muffins which look so gorgeous, however, I put them in the oven for 25 mins on gas mark 160 but the were burnt from the top and realy nicely done from the inside. Do I need to adjust the temp of the oven or what? Was really looking forward to them but rather they turned into a disaster. Any tips please. Also with other eggless cakes i find that the top part always goes really hard and a bit over done even though the middle nice. Could you please help. Thanks. Much appreciated.
ranjit: What kind of an oven do you use? Do you bake at the centre of the oven? It is crucial to bake at the centre and not at the top rack.
Hi Anu, Thanks for getting back. My oven is an electric fan assisted oven. I did actuallt bake the cakes towards the bottom of the oven rather than the top, but they were not central. This seems to happen to alot of my cakes. Could be the oven and maybe I need to invest in a better one. Things is I have been trying to perfect an eggless cake for a long time, and as its my sons 1st birthday in march i wanted to bake his cake. Any tips would be great. Although the cakes were cooked inside they were very dry too. thanks once again xx
ranjit: Cakes have to be baked in the centre of the oven (read the manual). There has to equal distribution of heat and no uneven temperatures to get good results.
just baked these gorgeous muffins,and they are awesome in taste and texture.i always love to bake without bakes and every successful bake makes me want to try more.however in this recipe if i substitute with wheat flour,how much should be the baking powder and soda?
Thanks for this awesome recipe.
ohh a typo there,meant to say i love eggless bakes.
Hi, is vanilla extract, same as vanilla essence.
Taruna: Vanilla extract is made from vanilla beans and vanilla essence is artificially produced in laboratories. They can be used interchangeably but the real one is any day better!
Liked this muffins. Haven't tried the egg less muffins yet, but love try this one.
I just made these muffins. They are absolutely delicious! Thanks so much for the recipe. I'm a big fan of your website. Even when I'm not baking/cooking anything special, it is still a joy to visit this website and look at all the great pictures 🙂
One question though, my muffins didn't brown as much at the top. They were done (the skewer came out clean) Did I miss anything?
Made this muffin today (Waited long enough for getting all the ingredients. If I had one, I didn't have the other). I had only 1/8th cup of blueberries but couldn't wait anymore so added chocolate chips. Yes, blueberries & chocolate muffins. The texture was super fluffy and soft and had few bites of blueberries here and there. I am writing to thank you for sharing this recipe. Its gonna be frequently used at my place as my kids just couldn't stop from raving about its goodness. Love your site and amazing pictures. Can't take my eyes off some of them.
Hi Anushruti! I've only started to cook, and I've been inspired to take up baking because of your blog, because it's such a treasure trove of wonderful eggless recipes which I could never have found anywhere else. Thank you so much!
I've tried a couple of your recipes, and though they were delicious, the quantity was too much for our little family of two. I plan to make these muffins today, and don't want any left over! Could you please clarify if I need to reduce the baking time by the same standard as I reduce the ingredients; say a third of what you have mentioned? Also, does the size of the tin have any impact at all on the end product?
Chaitra: Thank you for your appreciation. Don't worry about your muffins not browning over the top as far as they are cooked through and taste right. Each oven is different and you have not done anything wrong. 🙂
Jayanthi: I recently made this with chocolate chips too. Chocolate chips and blueberries combine very well. Glad you and your kids liked it.
Vatsala: Thank you for your inspiring words.
You will have to reduce the cooking time a little if you halve the ingredients and bake in a tin. The tin size should be smaller too. Don't ope the oven for the first 15-20 minutes or else your cake will sink. It is done once a skewer comes clean. If you decide to bake in paper cups then you don't have to change anything and just use fewer cups. Hope this helps. If you have more questions, I will be happy to help.
[…] No kidding, you'll just stop using eggs in your muffins once you try this recipe. Taken from Anushruti's blog, I followed her recipe to the T and the result was mind blowing. I've been waiting for a long […]
Anu…thought you might want to see the pictures of the chocolate blueberry muffins I made using your recipe. http://sizzlingveggies.com/challenges/blogging-marathon/chocolate-blueberry-breakfast-muffins-eggless/
Jayanthi: Thanks for sharing!
Thank you for a wonderful receipe. I made the muffins for my gurukulum kids and they love it.
vanishree: That's great!
hi ANushruti, Thanks for a wonderful recipe. Just a quick question. If I want to make mini muffins, how much baking time will vary ?
I did this today with banana. It came out very well. Thanks for the recipe!
Hey Anu – I tried the muffin they came out real well!!! Many thanks for the wonderful recipe
I have a tin of tinned blueberry in light sugar syrup, how can I use them in this recipe
Devika: Its better to use fresh blueberries for this recipe. IF you want to use tinned, then try drying the berries with a paper towel and dusting them with a little flower before tossing them in.
Hi Anu…the first recipe i tried from ur blog was in my guest house OTG in Mumbai, was the strawberry short cake and it was a disaster….once i shifted to Delhi post wedding n bought my own OTG n learned about it after a series of failures and then successes, i was itching to try a recipe from ur blog…tried these muffins twice n each tym came out wonderful…absolutely delish n so different from condensed milk or curd cake recipes…..had tried ur strawberry jam as well…fabulous it was….wish we got strawberries here in Delhi like in Mumbai 🙁 Thanks a zillion tyms coz my hubby now rates me as a better cook than his mommy (No competition here but such compliments are rare from a Momma's boy) 🙂 Thanks again
My husband tried his hand at baking for the first time using your blueberry muffins recipe. We did not have fresh blueberries hence used tinned blueberries (berries in sugar syrup) after draining them, drying them out on a kitchen towel and then dusting them with flour. My word the muffins were awesome. Thanks for the great recipe.
These are awesome! Question though-if I replace the berries with chocolate chips, would you advise to coat the chocolate chips the same way as the blueberries?
Thought of sharing the post on my blog where I ve tried out these recipes. I loved the effect of the milk powder in the muffins. I will be making these again for sure.
Oops….missed out on the link earlier
just wanted to know if cooking soda and baking soda is one and the same…
Thanks for your lovely blog
Trisha: Yes, they are one and the same.
Tried your eggless blueberry muffins today…they were soft with a nice crumb & texture. Your recipe is very simple to follow & the muffins got done in a jiffy!!
However can you please suggest me something to make them moister coz though these were soft, i found them a bit dry….I do so want to keep this recipe, as the texture of these muffins was exactly similar to the egg-ones; a feat hard to achieve in an eggless version….I would really be grateful if you can suggest me something to up its moist quotient.
P.S.: as my cups were small they got done in 17 mins & I pulled them out when there were still some moist crumbs sticking on my tester.
malvecka: The cupcakes made from this recipe are super moist and I have rave reviews for this one from a number of people so I dont know how yours went a little dry. If you are wanting to up the moistness quotient try increasing the fat by a couple of table spoons.
Thx a lot Anu for the quick response…I'll definitely try your suggestion & get back to you!!
Hi Anushruti, Thank you so much for sharing this recipe! I made these last weekend and they turned out super yummy. My friends who had come over couldn't believe that they were eggless 🙂 . This is a recipe I will definitely be making again and again.
Thanks for initiating me to the baking world. Hoping my 20 onth old daugter will grow up to enjoy these! I am trying this at the moment with chocolate chips! I suppose frozen blueberries would be ok to use to?
It would be great to see some more muffin receipes, maybe some savoury ones.
Shruti: I will keep that in mind. Hope your daughter grows up and enjoy these muffins that you are going to make for her.
I had made these muffins some months back and they had turned to be super delicious. Beyond belief! It was my first attempt at baking muffins and the taste was far superior than that of the cakes I had made. Thank you for a simple yet tasty muffin recipe. Credit goes to your photography skills too which makes us drool over your food and feel inspired(hungry!) to bake. One more thing which I like about your blog is so many people 'try' your recipes and leave comments…rather than just respond to the post. So I feel very secure in trying your recipes, seeing others' successes. Thanks.
Jayashree: Thanks for your feedback.
Thanks Anu … I tried these muffins and i was surprised they have come out very well, very moist and soft.
Eggless Baking … WOW!!!!
I have added chocochips and few walnut crumble …. Thanks for sharing such lovely recipes
Wow! Never left a comment before but after baking these muffins I felt I had too!
They are simply the best!!! Yummy!
Rita: Yes.. I agree..this is the best muffin I have made :-)..glad to know you share the same opinion.
What an amazing recipe, they look fabulous. Your photos are so nice.
i have a good stock of custard powder… i am seeking your advice. how much APF can i partly replace with vanilla custard powder (by volume) ? … to get this texture or say a decent texture ? btw.. i tried your marble cake and it came out well.i have sent a pic as part of msg in fb.
Valli- please take a look at my eggless golden yellow cake recipe which uses custard powder. https://divinetaste.com/archives/eggless-golden-yellow-cake/
[…] Eggless Fruit Muffin Resepi Asal : Divine TasteÂ […]
my muffins didn't rise so much. can you tell me the reason for this, if possible.
Muskan..Pls refer to this section https://divinetaste.com/faq/
Totally totally love your recipes and have now become a regular follower of your blog. Just wanted to know since blueberries are not that easily available could they be replaced with chopped seedless black grapes in this recipe? Actually have never come across a cake recipe that has fresh grapes in it. Do you think it would be possible to replace with grapes here?
Nimisha: How nice to hear that! What you are saying sounds interesting! You could use dry grapes, not sure about fresh grapes as they have moisture in them. Will have to test the recipe before giving my verdict. 🙂 But, do try it with dry fruits or even plain. This recipe is one of my best!
This is a great recipe it has worked every single time for me.
Thx a lot
Nozie- That's awesome!
I love love your recipes! So glad to have found your site.
Is it possible to replace the blueberries with canned pumpkin?
Sita- Thanks! I'm afraid the pumpkin won't work as the texture is different. you can use any other dried fruit like raisins or skip them altogether.
Hi Anushruti, is it possible that I skip the sugar and instead add Mapro' s Bluberry syrup instead? Pls.do reply ..thanks in advance.
Madhura- The syrup would affect the consistency of the cake.
Hi Anushruti,first of all thank you for providing such amazing recipes. So far everything I've tried over last 2-3 years was a hit. Chocolate cupcakes and Banana bread specially.
I always thought about writing a comment but my laziness always trumped love for your recipes 🙁
Anyways, I just have one confusion regarding this particular recipe as I tried this today. I was skeptical about the amount of Baking Soda here as usually it is half or quarter of Baking powder in cake recipes. I still went ahead with your conviction in recipe.
Muffins came out perfect. Golden and smelling divine. I used chocolate chips instead of blueberries. But there is a rather strong aftertaste of Baking Soda in them. Everything else is just as it should be. Maybe I'll try with 1/2 tsp Soda next.
Shradha- Thanks for your kind words. This is one of my best (and most loved) recipes and it works just fine. Infact a sous chef in a restaurant in California wrote to me saying this is the best blurberry muffin recipe he has tasted. I'm saying this becuase I'm not sure how this recipe would work with the reduction in baking soda. MAybe you want to test once again, measuring all the ingredients to the tee and using good vanilla?
Thanks for your response Anushruti. I tried this recipe twice after this with 1/2 tsp soda and cupcakes came out perfect. Maybe it has got something to do with the baking soda i use. BTW have you ever tried Ermine frosting? Sounds like something you will like(no store bought whipped cream). I am thinking of trying it with your Red velvet cupcakes tomorrow. Fingers crossed.
Another positive feedback! Great, easy, simple and delicious recipe.
I used coconut milk instead and omitted milk powder, will definitively make them again!
Can I use additional milk instead of milk powder?
Bindu- No, you cant. Your cake wont be set if you use a lot of liquid. Milk powder is in dry form.
How much time n degree I will have to set for baking muffins in convection mode ….. please help
Anushka- I'm sorry I can't help you with this as I dont use a microwave oven.
Hi, can I use vegetable oil instead of the melted butter? Will there be any different to the texture or the taste?
I dont have milk powder, but i want to make this right away.is there an option?
This recipe wont taste the same without milk powder. Maybe you can look for other cake recipes without milk powder on this site?
I have become a fan of your recipes. Your cake recipes are my fav! My mom follows a saatvik diet and hence, i fwd your recipes to her.
I usually bake a lot. I baked this in the form of cake in 8 inch cake pans and it came out super moist and fine however this time when i tried it in small cupcake cases they came out to be very dry when cooled. The batter was hard as well. I am always very cautious with measuring the ingredients (I weigh and then measure in cups)
Also, I feel the sugar in The UK is less sweet compared to that in India resulting in less sweetness in cakes. Since in baking, ingredients needs to be exact i cant add more sugar to recipe. what to do?
I also want to share the pics of your recipes i tried, is it ok if I e-mail it to you?
Many Congratulations on Designing chocolates at Fabelle Exquisite Chocolates!
we Love you and feel so proud at this achievement of yours 🙂
Darshan: If you find that your batter is not soft, feel free to add a few spoons of milk or water. You can add more sugar without altering the texture of the cake.
Darshana: Sure, please so mail me the pictures.
"I made blueberry eggless Muffins it last night and the taste is awesome. Simple recipe yet fantastic results. Thanks for sharing this nice cake recipe.
Aisha- Yes, you can. You will not have the buttery taste if you use oil.
can I use condensed milk instead of sugar and how much I should use condensed milk.
First time I tried making blueberry muffins using your recipe and it turned out so nicely. Everyone just loved it.
Arpita: Please refer to my other cake recipes that use condensed milk. This recipe does not use it.
Shobhna: Glad you liked it.
I have asked you in my earlier comments about using more sugar in my cake/cupcake batter. You did suggest me to use more sugar will not harm the texture. However, when I was going through your FAQ section I found out that using more sugar results in your cakes to sink.
My cake often sinks when I get it out of the oven. I am bit confused now. Is it because of the sugar resulting my cakes to sink? I have read and rules out the other possibilities. Can you please help?
For this recipe, you can use a little more sugar if you want. It wont sink. There are many other reasons for a cake to sink. You will have to figure out what is causing it to sink by eliminating causes one by one. Good luck!