Blueberry Muffins (Eggless and Vegan)

Step 1

Rinse fresh blueberries in water a couple of times. Drain all the water and take the blueberries in a bowl or plate.

Step 2

Add 1 tablespoons whole wheat flour.

Step 3

Mix the flour with the blueberries so that it coats them well. Keep aside.

Step 4

Line a 12 muffin moulds pan with paper muffin liners. Alternatively grease the muffin moulds with some olive oil or a neutral flavored oil.

Step 5

In a sieve, take the whole wheat flour, baking powder, baking soda and salt.

Step 6

Sift all the dry ingredients.

Step 7

Keep the sifted dry ingredients aside. Preheat oven at 180 degrees Celsius or 350 degrees Fahrenheit for 15 minutes.

Step 8

In another bowl take the raw sugar.

Step 9

Add thin coconut milk. You can even use almond milk or cashew milk. Dairy milk can also be used. Even plain drinking water can be used. I have used third extract of homemade coconut milk. If you use store brought coconut milk, then make it thin by mixing with some water.

Step 10

Add vanilla extract and lemon juice. You can also use apple cider vinegar or white vinegar in place of lemon juice.

Step 11

Now add olive oil. Any neutral flavoured oil can also be used. Even coconut oil can be used. But make sure that the coconut oil is in melted state and not solid state.

Step 12

With a wired whisk begin to mix the wet ingredients.

Step 13

Stir and mix briskly for 1 to 2 minutes till all the sugar is dissolved and the oil is mixed well.

Step 14

Add the wet ingredients mixture to the sifted flour.

Step 15

Using a small wired whisk, gently and lightly mix. Do not use much pressure when mixing.

Step 16

Small lumps are fine in the batter. Do not over mix. In case if the batter becomes too thick, then you can add some more coconut milk.

Step 17

Now add the flour coated blueberries.

Step 18

Using a spoon or spatula, gently fold the blueberries in the batter.

Step 19

With a spoon fill in the batter in the muffin liners till ½ or ⅔ of their volume.

Step 20

Keep the muffin tray in the center rack of the oven. Only heat the bottom heating element (bake mode in otgs available in india). Bake the muffins at 180 degrees celsius for 25 to 35 minutes.

Step 21

Remove when the muffin tops have become light golden.

Step 22

While checking with a bamboo skewer or a toothpick, check the part where there are no blueberries. It should come out clean and with no batter sticking on it.

Step 23

After 2 to 3 minutes remove the muffin cups and place them on a wired tray or rack for them to cool.

Step 24

Serve eggless blueberry muffins warm or at room temperature.