Eggless Blueberry Muffins

When I saw the theme of Cooking with Berries in BM, I surely wanted to include this muffin which is so simple and delicious!!! This recipe formula can be used for most of the muffins like cranberry, strawberry and other berries.. I got this recipe from here. A very tasty muffin which is simple and quick to do.






Ingredients
All Purpose Flour – 1 ½ cups + 2 tea spoons
Blueberries – 1 cup
Salt – ½ tea spoon
Milk Powder – ¾ cup
Milk – 1 cup
Sugar – ¾ cup
Butter (melted) – ½ cup (1 stick)
Baking Powder – 1 tea spoon
Baking Soda – 1 tea spoon
Cardamom Powder – ½ tea spoon
Nutmeg Powder – ½ tea spoon

Method
Line the muffin tray with the muffin liners or cupcake liners. This is important to ensure that the blueberry does not get stuck to the pan
Preheat the oven to 350 degrees F (Convection Mode – 330 Degrees F)
Wash and pat dry the blueberries well. Add 2 tea spoons of flour and mix well. This will ensure that the blueberries stay intact and not sink to the bottom.
Sieve and mix all the dry ingredients (flour, salt, baking powder, baking soda, cardamom powder, nutmeg powder) in a bowl. Add milk powder and mix well.
Add the milk and butter and mix slowly. Do not over mix as the muffins will become rubbery.. Lesser you mix the better
Add the blueberries and fold them gently

Using an ice-cream scoop, portion the dough into the muffin molds. You will get about 12 medium sized muffins
Bake it for 22 – 25 minutes until it is golden and a toothpick inserted in the center comes out clean. It took 22 minutes for me.
Remove to a cooling rack and serve warm or at room temperature..


Sending it to Kids delight, Bake Fest#12, Vardhini's page, Nupur's What is With my Cuppa, Know your Sweetness - Sugar, Jagruti's page, Know your Flour, Jagruti's page, Christmas Food Fair

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21