Tamalapaku: Eggless Blueberry Muffins - # 2 (W/ Apple Cider Vinegar)

As part of summer activities for the kids, I had planned a few baking sessions with kids. This experiment is part of the plan too as my daughter's friend had come over for a play date. I love to see the enthusiasm and the sense of pride in their innocent faces. I don't mind the mess, the time and effort (in making sure they do the job the right), not to forget the cleanup!

I should say the preparation time in this particular instance was more than an hour keeping in view that I had to equally distribute the work of assembling the ingredients, measuring them, mixing them and filling the muffin cups. The kids in their excitement seem to have overly 'folded' in the blueberries and so the muffins were 'blue' all over. Never mind the color, the fluffy and airy texture certainly can deceive you into thinking they were baked using eggs!!

I couldn't take the pictures of the mini muffins as they were gone as soon as they came out of the oven!! [I thought it would be cruel to ask them to wait :)]

Recipe Source - EgglessCooking
Ingredients -

All Purpose Flour / Maida 1 cup
Whole Wheat Flour 1 cup
Baking Soda 1 1/2 tsp
Salt 1/2 tsp
Lemon Zest 2 Tbsp
*Blueberries 1 1/2 cup
Milk 1 cup
Sugar 3/4 cup
Melted Butter 1/3 cup
Apple Cider Vinegar 1 Tbsp

Notes -
* The original recipe used 2 cups All purpose flour.
* I used the frozen wild blueberries and next time I would reduce them to 3/4 cup. I understand that the wild blueberries bleed a lot. [Can't blame the kids for their folding technique :)]
* Canola Oil can be used instead of butter, rice milk can be used instead of dairy milk to make it vegan.

Method Of Preparation -

In a mixing bowl, sift the flours, baking soda and salt and mix in lemon zest.

In another bowl, whisk the liquid ingredients (milk, sugar, melted butter, apple cider vinegar) until frothy.

Preheat the oven to 375 F. Prepare the muffin pan either greasing them or lining them accordingly.

Add the liquid ingredients to the flour mixture and mix gently with a rubber spatula. Do not over mix.

Gently fold in the blueberries. Do not mix too much as you don't want them to bleed.

Carefully fill the lined muffin tins until they are 2/3 full.

Place the muffin tray in the center rack of the oven

Let them bake until a wooden tester comes out clean when inserted in the center. Ours were ready in 24 min.

Let them cool for 5-10 min before you devour them!

Sending these to Torviewtoronto's 'Food Palette Series - Purple',
the mini muffins to Champa's 'Kid's Delight - Mini Bites' started by Srivalli, and Pari's 'Only Baked' hosted by me .