Eggless Blueberry Muffins Recipe

Blueberry Muffins Blueberry Muffins Blueberry Muffins

I almost stopped sharing food recipes on this little blog. The last recipe we had was this one. It’s not that I stopped eating or cooking (duh..!!). It’s just that I am too lazy at writing step by step instructions! Frankly speaking this bores me to death! But what can you do when your little experiment turns out great and you are bound to share it with your readers and friends? 🙂

So me and my husband were enjoying coffee at Starbucks yesterday. I was hungry and really craving something sweet, so I ordered a Blueberry muffin. I really relished that muffin to it’s last crumb! Poor husband did not eat any since he is a vegetarian and refrains from eating anything that contains egg and meat. He then sadly said “Wish they made eggless muffins so even people like me could enjoy.” Then I told him “Honey, tomorrow I am gonna make a batch of fresh blueberry muffins just for You!” He smiled. 🙂

Now since I have given the little story… let’s get started with the actual baking!

Points to note:

  • This recipe works well even without blueberries. Just make plain muffins and they will taste as delicious.
  • You can also replace blueberries with dry fruits or chocolate chips.
  • You are more than welcome to add all sorts of nuts as you like. (My husband does not like nuts in cakes, so I did not add any).

You will need:

1 cup blueberries (or chocolate chips/dry fruits)

1.5 cups all purpose flour

2 tsp all purpose flour for coating the berries

1 cup milk at room temperature

3/4 cup milk powder (I used Nestle dry whole milk)

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

1/2 cup butter at room temperature

3/4 cup powdered sugar (use only 1/2 cup if your prefer less sweet)


  1. Get your muffin liners and muffin tray ready. Preheat the oven to 350 F.
  2. Wash blueberries and dry them on a cloth/paper kitchen towel. Then put them in a bowl and sprinkle them with some flour. This flour coating will ensure that the berries do not sink at the bottom. (Try not to miss this step).
  3. Then sieve all the dry ingredients (flour, baking powder, baking soda) together in a large bowl. Then add the milk powder and sugar and mix well.
  4. Add all the wet ingredients (butter, milk, vanilla extract) to this mixture and mix well. The key is to fold the mixture slowly and gently. If you mix using quick and hard strokes, the muffins will turn out hard. So DO NOT over mix.
  5. Add in all the blueberries and gently fold the mixture.
  6. Lastly add this batter to the muffin liners and put the tray in the oven, Bake for 20 – 25 minutes until the toothpick comes out clean. Ta-Da!! Done.

My Cooking Story and Cupcakes

Cooking gives me some kind of inner satisfaction. Especially, when I cook and the outcome is finger-licking, I cannot describe that winning feeling in words. I never knew I could be that good at it. It all started about 4 years ago, when I moved to New Delhi and started living on my own. Initially I used to rely on the local food joints or what they in India as dhaba’s, but very soon I was done with it. The grumpy feeling after eating outside food made me feel guilty. Not only guilty, I felt like I am cheating on my body, which is not a wise thing to do, trust me.

Then I decided to start cooking, as it was the need of the hour. I still remember very clearly how I used to call my mother and take instructions step by step and execute them while she was still on phone. This is how I leant. It used to be a boring task then, since I did know nothing about the meaning of spices, flavor, condiments, texture etc. But slowly and gradually I started to enjoy it, my hunger to learn more made me do a lot of research – online and offline. I used to watch cookery shows on TV and YouTube videos for hours on weekends, just to understand how the chef is doing it or why did he do it this way and not the other.

Definitely, this helped me a lot. I started to enjoy cooking and did not hesitate in experimenting. Now, I did not need to write down all the recipes and measurements for a specific recipe. If I knew the ingredients, I could cook it very well adding my personal touch to it. I was pretty much enjoying my cooking sessions once in a while on weekends.
Then, things changed drastically once I moved to U.S. I was a full time housewife now. No office, no outside work. I started experimenting with different kinds of cuisines like Mexican, Thai etc. Then I decided to explore the world of baking. I bought all the necessary things required for it. I tried making a few cakes. The first few were not a happy story, but the more I tried, the more I kept getting better. I also shared one of the chocolate cakes recipes with you all. I am happy where I am now. My latest experiment were these Orange and Banana Cupcakes which I baked on my Blogiversary. I am not exaggerating when I say that they turned out Perfect. Better than all the cakes I have ever baked. This has to be my best baking experiment till date. They are soft like a sponge, light as air!
A girl can have too many passions!
For those who would like to give it a try, here is the recipe (mind you, they are eggless)–
3/4 cup wheat flour
3/4 cup all-purpose flour
1/2 cup freshly squeezed orange juice (1 large orange should be good enough)
1 banana
1 tsp. baking powder
1 tsp. baking soda
1/2 cup powdered sugar (use 3/4 cup if you like it to be sweeter)
1/2 cup unsalted butter (Can use oil instead)
1/4 cup milk
  1. Pre-heat the oven to about 180 C or 360 F
  2. Mix the flours, baking powder and baking soda in a bowl
  3. The butter should be soft enough. Add this to the sugar and beat till the sugar has completely mixed in
  4. Run the banana and about 2 tbsp of milk in a blender
  5. Add the orange juice and the pureed banana to the butter
  6. Beat well and combine the dry ingredients into this, mixing it in gently, do not over mix
  7. Add milk to it and mix well. You may add more milk if the batter is too dry
  8. Line the muffin tray with paper holders (I skipped this step)
  9. Spoon in the batter up to 3/4th level of the holder
  10. Bake for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. (It will depend on your oven, so check frequently after 15 minutes.)
  11. Allow it to cool and then remove the muffins from the tray

Hope you enjoy this super easy eggless recipe! Let me know how it turned out if you try.

Eggless Chocolate Cake

After reading endless cake recipes, yesterday I finally decided to make one myself. I marched up to the grocery store immediately and bought myself all the baking items required. Needless to say, I was pretty nervous about baking as I never ever baked anything before today! And to my surprise, the cake turned out quite yummy and my hubbs darling loved it (not lying, seriously!!)
I also shared the cake pictures with my friends and was asked about the recipe, then it struck my mind, why not put the recipe as a post itself!
P.S. As I did not have any prior plans of putting the recipe on the blog, I do not have the cake making-in-progress pictures, however, next time for sure I would take more pictures for reference!
This easy chocolate cake has no eggs and also no butter and can be prepared in a few minutes as you do not have to beat the eggs or the butter.
So here goes, the super-duper simple recipe of my eggless chocolate cake –
Dry Ingredients:
1 1/2 cups white flour (all-purpose)
1 Tsp baking soda
1 Tsp salt
1 cup powdered sugar
1/3 cup cocoa
Wet Ingredients:
1 Tbsp white vinegar
5 Tbsps canola oil
1 Tsp vanilla
1 cup warm water
1. Preheat oven to 350 degrees.
2. In a large bowl, mix all dry ingredients (it is better to sift all the dry items in the bowl, to avoid any lumps later).
2. In a separate bowl, mix all the wet ingredients and stir.
3. Than make a well in the center of the dry ingredients bowl and pour in the all the wet items. Beat well for about three minutes. You may also use a blender here.
4. Coat cake tin with canola oil and then powder it with cocoa powder. Pour batter into tin. Put in oven for 20 mins.
Allow to cool completely before decorating…
Few Tips:
1. If you do not plan to put icing on the cake (like me), you may want to add 1/3 cup of sugar more, otherwise you may feel the cake is less sweet.
2. To test if your cake is done, insert a small toothpick into the center of the cake as far as you can. It should come out clean.
3. Another way to test if a cake is done is to lightly press the cake surface. The depression should spring back if the cake is cooked thoroughly.
4. Use shiny pans. If your pans are dark, the edges of your chocolate cakes will darken and harden as they bake.
5. Select a pan such that the batter is close to 3/4th of it or slightly above 1/2 of it. And the time for baking depends on the cake pan and oven too, mine got baked in exactly 20 mins.
Hot out of the oven

After flipping upside down! (Be careful here)..!
Try it out and let me know how it came up!
Happy Eating!!