Lemon Blueberry Cupcakes | Eggless Lemon Blueberry Cupcakes Recipe
Delicious soft eggless cupcakes made using flour, sugar, lemon and blueberry create a soft cupcakes.
No ratings yet
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
Lemon Juice - 1 tblspn
Dried Blueberry - ½ cup
Olive Oil / Any Oil - ½ cup / 125 ml
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.
Tried this recipe?
Prevent your screen from going dark