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I had some frozen blueberries sleeping in my fridge. I already did blueberry milkshake and wanna try some different. So while searching the net, got the blueberry muffin recipe from Joy of baking. The original recipe calls for the egg but I don't prefer egg, as my mom would not eat egg, I used egg re-placer and that too, goes well.
Ingredients
Method
Notes:
Original recipe goes for Canola/corn oil.
When frozen blueberries are used, do not mix very much.
Original recipe goes for 1 large Egg. I used, Orgran Gluten Free No Egg, Natural Egg Replacer.
Sending this to Srav's Spring seasonal food
Ingredients
- Fresh/Frozen Blueberries - 1 cup
- All Purpose flour - 2 cups
- Yogurt - 1 cup
- Sunflower Oil - 1/2 cup
- Sugar - 3/4 cup
- Vanilla essence - 1 tsp
- Baking powder - 1 tsp
- Baking Soda - 1/2 tsp
- Egg Replacer - 1 tsp
- Salt - 2 pinch
Method
- Preheat the oven 190-200 deg Celsius( 375 F).
- Make the egg paste as mentioned in the packet. I used 1 tsp egg replacer and 2 tsp water and made the paste.
- To this add the yogurt, oil, essence and mix well.
- In another pan, add the all purpose flour, sugar, baking soda, baking powder, salt and mix thoroughly.
- Now mix the dry ingredients to the wet mixture and mix nicely without any lumps.
- Now add the frozen blueberries and mix a bit.
- Pour this mixture to the muffin cups and keep in the oven for 15 to 20 min, or till the tooth-stick, comes out clean.
- Take the muffins out and cool down and serve.
Notes:
Original recipe goes for Canola/corn oil.
When frozen blueberries are used, do not mix very much.
Original recipe goes for 1 large Egg. I used, Orgran Gluten Free No Egg, Natural Egg Replacer.
Sending this to Srav's Spring seasonal food
