Eggless Blueberry Muffins
1 cup cake flour
1 cup hot milk
1/4 cup olive oil
1/2 cup sugar
1 cup blueberries
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla essence
Preheat oven to 180 degrees. Line a 6 hole muffin case with paper moulds.
Wash and pat dry blueberries with kitchen towel. coat them in a tablespoon of flour and set aside.
In a mixing bowl add oil and sugar. Beat until sugar is combined. add hot milk and vanilla extract.Stir again.
Sift the flour ,baking powder and baking soda into the wet mixture. Mix until combined.
Finally gently fold in the flour coated blueberries in the batter.
Scoop 2 tablespoon of flour in each muffin hole. Bake in preheated oven for about 15-20 minutes or until a skewer inserted in the center comes out clean.
Serve-6 Baking time-20 minutes
Make sure to dry the blueberries completely before coating in flour.
For 1 cup cake flour you can simply use a cup of all purpose flour with a tablespoon less flour ,substituted with a tablespoon of corn starch.