Eggless Blueberry Cupcake

    This is eggless version of blueberry cupcake :)

    6 people made this

    Serves: 6 

    • 3/4 cup All purpose flour
    • 1/4 cup+2 tablespoon Sugar
    • 1/2 cup Blueberries
    • 1/4 cup Cooking Oil
    • 1 teaspoon Vanilla extract
    • 1/2 cup Curd
    • 1/4 teaspoon Baking soda
    • 1/2 teaspoon+1/8 teaspoon Baking powder

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius).
    2. Take a muffin tray, put molds in the cup cake slots. In a wide bowl beat curd without any lumps, add sugar and again beat it at low speed.
    3. Add baking soda and baking powder, mix it well and set aside for 2 mins. Then add the vanilla extract, oil and mix well.
    4. Then add the flour mixture in wet ingredients mixture slowly-slowly, mix till there are no lumps.
    5. After that wash blueberries, pat dry it using kitchen towel/ tissue. Dust it with 2 tsp of flour and add it to the batter and mix evenly.
    6. Fill around 3/4 of the molds with the batter Bake it for 18 to 20 minutes or until toothpick test is passed.

    See it on my blog

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