Healthy Vegan Whole Wheat Eggless Blueberry Muffins!

         Healthy Vegan Whole Wheat Eggless Blueberry Muffins!

Hi Guys! I love this recipe so much, and the photos are not photoshopped😂😂 a lot of people think my pics are though... Anyways, this recipe is super easy, and it's also really yum, not to mention healthy too! Even though the recipe says to bake for 25-35 minutes, I baked mine for 40-45 minutes and they came out perfect (I used my microwave on convection mode). Blueberries can be expensive, but I feel like it's worth it for this recipe. Let's get started with these awesome muffins!

Serves- 5-13 People 
Preparation Time- 5 minutes
Cooking Time- 55 minutes 
Total Time- 1 hour

Ingredients-

Whole Wheat Flour -  1 and a 1/2 Cups

Baking Soda            -  1/4 Teaspoon

Baking Powder        -  1 Teaspoon

Salt                          -  1 Pinch 

Sugar                       -  3/4 Cup

Water                       -  1 Cup

Vanilla Extract         -  1 Teaspoon

Lemon Juice            -  1 Tablespoon

Oil                            -  4 Tablespoons

For Coating The Blueberries-

Blueberries              -  3/4 Cup

Whole Wheat Flour -  1 Tablespoon

     Instructions-

1. Rinse the (fresh) Blueberries a few times, and drain all the water. Take the Blueberries in a bowl/plate and add the 1 Tablespoon of Whole Wheat Flour for coating them. 
2. Mix the Flour with the Blueberries so it coats them well. Keep aside.
   
   
3. In a sieve, take the rest of the Whole Wheat Flour, Baking Powder, Baking Soda and Salt. Sift all the dry ingredients in a large bowl. Keep aside. 
4. Sifting the ingredients is optional, but if you do sieve it then you will get a finer texture in the Muffins.
5. In a smaller bowl, take the Sugar, Water, Vanilla Extract, Lemon Juice and Oil. 
6. Whisk together and stir for 1-2 minutes or until the Sugar has completely dissolved and the Oil is mixed well. 
7. Add the wet ingredients to the (sifted) Flour mixture.
8. Use a small whisk/spatula and mix gently.Do not use much pressure, and small lumps are fine.
9. Do not over mix, and if the batter becomes too thick then add some Water. 
10. Now add the Coated Blueberries, and gently fold it into the batter.
    
11. Preheat an oven to 180C. Line a Muffin Mould Pan with Paper Muffin Liners. For this step, I used my reusable silicon Muffin Moulds/Liners. 
12. With a spoon, fill in the Batter in the Muffin Liners/Moulds till 1/2 or 2/3 of the cups size.
13. Bake the Muffins for 25-35 minutes in the oven. I baked mine for 40-45 minutes and they came out perfect (I used my microwave on convection mode). 
14.  While checking with a toothpick/knife, check the part where there are no Blueberries. 
15. After passing the toothpick test, let the Blueberry Muffins cool for a while.
16. Serve warm, and refrigerate if to serve later. You can also add Frosting or Ganache (both recipes I have already posted :) ).
17. ENJOY!!!!!   :)

  

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