Eggless Whole Wheat Blueberry Muffins

After my successful attempt of baking with whole wheat flour with Plum Baskets I wanted to try my hands on muffins and with berries in the season I immediately set my mind on blueberries. So my search started for a perfect recipe, there are thousands of eggless and vegan muffin recipes, majority of them call for egg substitutes like tofu, yogurt, flax seeds or applesauce. To my horror I didnt have any of these at home, as i have mentioned before I am trying to empty my pantry and not buying new things as i will be shifting to a new place. While going through my reader I saw the Classic Blueberry Muffins by Happy HomeBaker and thought my prayers were answered. I have been following HappyHomeBaking blog from quite sometime now and I have tried few of her recipes, they always turn out perfect! I twisted and tweaked the recipe to make it eggless and they came out perfect. These were sooooo good, I didnt miss the eggs in the muffins at all. They were light and fluffy, well risen and baked beautifully! A glass of cold milk with warm muffins is perfect way to start your day! Oh these are so easy you dont even require a hand mixer, just a spatula is enough :) Sending these to Madhuram's Whole Grain Eggless Baking event.

Ingredients: 2 cups white whole wheat flour (whole wheat pastry flour is also fine) 1/2 tsp salt 1/2 tsp baking soda 2 tsp baking powder 3/4 cup sugar (170 gms) 1/2 cup milk (125 ml) 75 ml vegetable oil (i used sunflower oil) 2 tsp vanilla essence 1 cup fresh blueberries (125 gms) Procedure:

• Preheat the oven to 200 degress C, line 12 muffin molds with wax paper.
• Wash blueberries and pat them dry with a kitchen towl. Add 1tbsp of flour and coat them well. Set aside.
• Sieve together whole wheat flour, baking soda and baking powder.
• In a seperate bowl whisk together oil, sugar, milk and vanilla essence.
• Make a well in between the flour mixture and slowly add in the liquid mixture, fold lightly using spatula. DONOT over mix .
• Now add in the flour coated blueberries and fold in lightly.
• Spoon the batter into the muffin pans, filling upto 3/4 full. Bake them fo 20 to 30 mins, until tooth pick inserted comes out clean.
• Remove and serve them warm with a cold glass of milk or ice cream!

Note: The batter should not be runny but thick consistency, if its too dry add a tsp of milk.