Monday, July 8, 2013

Fresh Blueberry Muffins {Egg-free}

I had blueberries left over from a 4th of July get together.  They weren't disappearing fast enough.  So, I started looking for something to make with them.  I found this recipe on Pinterest and it is delicious!!

The recipe came from Rak's Kitchen blog.  She adapted the recipe into Eggless Blueberry Muffins from a recipe for Eggless Vanilla Cake from Easy Cooking blog.  According to that blog, the original cake recipe came from Nita Mehta.  So, the genius behind the delicious yogurt cake in the recipe is Nita Mehta.

The Eggless Blueberry Muffins recipe said it makes 10 muffins.  I don't know about your family but I need at least 12 for breakfast at my house.  So, I increased the ingredients to now make 18 muffins.  I would rather have leftovers than not enough!

Fresh Blueberry Muffins
Adapted from recipes by Nita Mehta and Rak’s Kitchen

2 c flour 
¼ c cornmeal
1½ c plain yogurt
1 c sugar
1½ t baking powder
1 t baking soda
¾ c oil
1 t vanilla
1½ c fresh blueberries
2 t flour

Preheat oven to 350o.  Wash the blueberries; pat dry it using a towel.  Set aside.  Combine flour with corn flour to ensure even mixing. With a wire whisk, mix yogurt and sugar in a large bowl.  Mix in the baking powder and baking soda and let it rest for 2 – 3 minutes.  Once the mixture becomes slightly frothy, mix in the oil and vanilla. Add the flour one tablespoon at a time, mixing well.  Dust the blueberries with 2 teaspoons of flour, add to the batter and gently stir.  Line the muffin tin with liners and spoon the batter.  Bake for about 20 minutes or until a toothpick inserted comes out clean.  Cool on a wire rack.
Makes 18 muffins 

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