Eggless blueberry muffins [egg substitute: buttermilk ]

Dessert

10 servings

Very Easy

40 min

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Ingredients

• Whole wheat bleached flour - 2 cups
• Brown or white sugar - 1 cup
• Buttermilk - 1 cup
• Vegetable oil - 1/2 cup
• Baking powder - 1 and 1/4 teaspoons
• Baking soda - 1/2 teaspoons
• Vanilla extract - 2 teaspoons
• Salt - pinch
• Blueberry - 1 cup

Preparation

• Pre- heat oven at 350 degree Fahrenheit and grease the muffin pan or line with muffin liners and keep it aside.
• Sieve all dry ingredients (including sugar) at least 2 times and keep it aside (mixing sugar with flour prevents the flour from lumping when combined with wet ingredients).
• In a separate blend all the wet ingredients at medium speed. Cut and fold liquid ingredients into dry ingredients and mix gently with a spatula.
• Fold in the blueberries and spoon the batter in the muffin tray and bake for 20-30 minutes or until inserted toothpick comes out clean.
• Did you know blueberry muffin is the state muffin of Minnesota.

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