Am an ardent fan of blueberries but its not season for blueberries here, obviously if you are craving for blueberries loaded bakes, you can either go for frozen ones or else blueberry jam. My today's post goes for this simple eggless muffins just baked with blueberry jam, just to satisfy my cravings for blueberries. As usual, this muffins goes for simple ingredients and definitely an excellent baked goodies to enjoy as breakfast muffins if you are in hurry or simply for your evening snacks, obviously the choice is yours.This muffins are my last post of this week's theme cakes and muffins, as am running a whole month of blogging marathon with Baking as theme.Sending to Srivalli's Anniversary Mela.
Seriously these tiny cakes aka muffins are just divine, and while baking needless to say how the home smells. Actually i planned to bake these muffins with eggs, but am trying to keep my away from eggs now. Hence this muffins are eggless but not vegan and butterless definitely. If you can replace the blueberry jam with your favourite jams or fruit chunks. Yea you can prepare this muffins with different variations and trust me these muffins will definitely satisfy everyone's tastebuds without any fail. Take care not to overbeat the muffin batter while preparing the batter else just a bowl and whisker is quite enough to bake these goodies.
2cups All purpose flour
1/2cup Sugar
2tsp Baking powder
1/2tsp Baking soda
1cup Yogurt
1/2cup Oil
1/4cup Milk
1tsp Vanilla extract
12tsp Blueberry Jam
A pinch of salt
Preheat the oven to 350F, line the muffin tray with muffin papers.
In a bowl, sift the flour,baking powder,baking soda and salt.
Add the sugar and mix, meanwhile in a small bowl whisk the yogurt,milk,oil,vanilla extract.
Pour the wet ingredients to the dry ingredients, whisk lightly. Dont overmix the batter.
Spoon the batter to the already prepared pan upto half of the muffin paper,
Add a teaspoon of the jam into half filled batter, top it with the muffin batter upto 3/4th of the muffin paper and bake for 20-25 minutes until a skewer inserted comes out clean.
Transfer to wire rack and cool it.
Carefully remove the muffins from the pan, cool completely and enjoy.
Seriously these tiny cakes aka muffins are just divine, and while baking needless to say how the home smells. Actually i planned to bake these muffins with eggs, but am trying to keep my away from eggs now. Hence this muffins are eggless but not vegan and butterless definitely. If you can replace the blueberry jam with your favourite jams or fruit chunks. Yea you can prepare this muffins with different variations and trust me these muffins will definitely satisfy everyone's tastebuds without any fail. Take care not to overbeat the muffin batter while preparing the batter else just a bowl and whisker is quite enough to bake these goodies.
2cups All purpose flour
1/2cup Sugar
2tsp Baking powder
1/2tsp Baking soda
1cup Yogurt
1/2cup Oil
1/4cup Milk
1tsp Vanilla extract
12tsp Blueberry Jam
A pinch of salt
Preheat the oven to 350F, line the muffin tray with muffin papers.
In a bowl, sift the flour,baking powder,baking soda and salt.
Add the sugar and mix, meanwhile in a small bowl whisk the yogurt,milk,oil,vanilla extract.
Pour the wet ingredients to the dry ingredients, whisk lightly. Dont overmix the batter.
Spoon the batter to the already prepared pan upto half of the muffin paper,
Add a teaspoon of the jam into half filled batter, top it with the muffin batter upto 3/4th of the muffin paper and bake for 20-25 minutes until a skewer inserted comes out clean.
Transfer to wire rack and cool it.
Carefully remove the muffins from the pan, cool completely and enjoy.
The first thing that caught my attention is that gorgeous plate. :) Loving your muffin/ cupcake series this week.
ReplyDeleteMy husband also loves blueberries. substituting jam for blueberries is a cool idea. Perfectly baked muffins
ReplyDeleteFresh or dried fruit in cakes and muffins tastes great. Perfectly baked muffins.
ReplyDeleteWe don't get blueberries here ao have to make so with with either dry or frozen , adding jam is a cool idea and the muffins look very soft.
ReplyDeleteOh that is a nice idea to use jam instead of fruit when not available.. These muffins are looking awesome
ReplyDeletemuffin looks so yum! perfect brown color too..
ReplyDeleteWow, what a tempting treat you got there Priya. Blueberry jam muffins look just so amazing.
ReplyDeleteas usual, awesome muffins...
ReplyDeleteLovely cupcakes and lovely props too!
ReplyDeleteThese jam cookies and muffins are great. We can play a lot with different flavors of jam
ReplyDeleteJam muffin sounds inviting and innovative,looks so soft..
ReplyDeleteAwesome bone china plate .. And gorgeous muffins
ReplyDeleteAll your muffins have such beautiful dome to them Priya..it looks so fantastic!
ReplyDeleteThese are my hubby's favorite and these look awesome.
ReplyDeleteI haven't tasted blueberries yet but you are really tempting me with your muffins...
ReplyDeletewhat a perfect dome priya!! looks scrumptious!!!
ReplyDeleteI love blueberry but we don't get it here.The cake looks scrumptious and I love your plate too...
ReplyDeleteGreat idea to replace fruit with jam..super comfort recipe when things are not available..
ReplyDeleteWonderful muffins with jam in the center. I will love these :)
ReplyDeleteThese muffins look divine. I will love to try these have plum jam at home.
ReplyDeleteHi. These muffins look divine. Just a quick question, in the Method you say to sift salt with the dry ingredients but in the ingredient list there is no mention about the quantitiy of Salt. Can you help me with that please. I need to try these out. TIA
ReplyDeleteHi. Can you please help me with the amount of Salt in the recipe. There is no mention of it. Need to try this out. TIA
ReplyDelete@Dee Kay Just a pinch of salt is needed to enhance the taste, hope this helps. Sorry its a typo, now added salt to the ingredient list.
ReplyDeleteCan I use whole wheat flour instead of maida? Thanks in advance
ReplyDelete@Arpitha Yea you can anyhow i will advice you whole wheat pastry flour or else use half whole wheat flour and half maida. Hope this helps.
ReplyDelete