Eggless Blueberry muffins, a delicious breakfast muffins made from fresh blueberries. As it's cold here now, it's difficult to eat fresh fruits straight from the refrigerator, so tried to include them in oatmeal bowl, pancakes, baking items and so on. Last week, i had noticed a pack of blueberries siting idle in the refrigerator for a week and remembered this muffins from some hotel's breakfast that i had earlier. Since i didn't grew up eating this kind of home made stuff, for all western recipe i would search online for recipes and for baking, my first go to place is joyofbaking. Her detailed explanation on basic things makes it easier for novice bakers like me. So this recipe is adopted from joyofbaking and it turned out super soft, delicious with mild sweet. More than for breakfast, i would love to have this with evening tea, they are so perfect.

In the original recipe, egg is used. Since i halved the recipe and the recipe calls for only half a egg, i didn't want to waste the other half of the egg left out after used in the recipe, so totally skipped it, instead i have added the milk. I thought that the curd in the recipe itself would yield soft muffins and i was correct, it turned out so good.Now let's check out how to make this delicious blueberry muffins.

Eggless Blueberry Muffins

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 12
Recipe Category: Muffins | Recipe Cuisine: Indian

Ingredients
All purpose flour - 1 cup
Sugar - 1/4 cup
Curd - 1/2 cup
Milk -1/4 cup
Oil - 2 tbsp
Baking soda -1/2 tsp
Baking powder - 1/2 tsp
Salt - a pinch
Blueberries - 1/3 to 1/2 cup
Vanilla essence - 1/2 tsp

Procedure
Preheat the oven @ 350 F

First let's add all the wet ingredients in a bowl. Add curd, milk & oil in a bowl.

Next add the vanilla essence & sugar into it and whisk it well until all combined together.

In a another bowl, sift the flour, baking powder, baking soda and salt together. Then add the blueberries into it and coat each blue berries with flour lightly.