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Lemon Blueberry Cupcakes | Eggless Lemon Blueberry Cupcakes Recipe

Delicious soft eggless cupcakes made using flour, sugar, lemon and blueberry create a soft cupcakes.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American, Italian
Servings 20 cupcakes

Ingredients
  

  • All Purpose Flour / Maida - 2 cups / 240 grams
  • Sugar - 1 ¼ cup / 250 grams
  • Baking soda - 1 tsp
  • Baking powder - 1 tsp
  • Salt - ¼ tsp
  • Milk - 1.5 cup + 1 tblspn of lemon juice mixed 375 ml
  • Lemon Juice - 1 tblspn
  • Dried Blueberry - ½ cup
  • Olive Oil / Any Oil - ½ cup / 125 ml

Instructions
 

  • Preheat oven to 170 degree C.
  • Start by mixing 1 tblspn of lemon juice in 1.5 cup of milk.
  • Take a bowl and add in oil, sugar and mix well. Add in milk and mix till the sugar is dissolved completely in the milk.
  • Now add in flour, baking soda and baking powder. Mix well till it is completely mixed.
  • Add in lemon juice and blueberries. Fold gently.
  • Now take your muffin tray. Line them with muffin cases.  Spray it with some oil.
  • Spoon the batter evenly between them.
  • Bake them for 35 to 40 mins till the cupcakes are done. Insert a tooth pick to see whether it is baked. If the toothpick comes out clean then the cakes are done.
  • Remove it and let them cool a  bit.
  • Serve warm with a glass of milk.
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