Blueberry Muffin

I tried making a vegan version of blueberry muffin and it turned out so soft and moist.... It was so tasty that a batch of 12 muffins got over in two days. Not too sweet and deliciously mild with the blueberry colour bleeding at a few spots inside giving it a lovely colour when we bite into it.

Preparation Time : 10 minutes
Cooking Time : 22 - 25 minutes
Makes 12 muffins

Ingredients

Maida - 2 cups
Baking Soda / Cooking Soda  - 1.5 tsp
Salt - 1/2 tsp
Granulated Sugar - 3/4th cup + 2 tbsp (if you choose to use powdered sugar make this a little over 1 cup)
Milk - 1 cup
Oil - 1/3 cup (Sunflower / canola)
Vinegar - 1 tbsp (I used the normal white vinegar)
Blueberries - 1 cup (Fresh / frozen)
Vanilla Essence - 1 tsp

Procedure

1. Preheat oven to 180 C. Line a muffin tray with muffin liners / grease the muffin tray
2. In a medium bowl combine flour, soda and salt.
3. In another large bowl combine sugar, milk, oil , vanilla essence and vinegar
4. Mix the wet ingredients well
5. Fold in the dry ingredients into the wet mixture till well incorporated. Don't over mix.
6. Stir in the blueberries gently with a wooden spatula to avoid making the blueberries bleed too much
7. Spoon the mixture into the muffin tray / liners till 2/3 full
8. Bake in the oven for 20 to 25 minutes.
9. After 5 minutes, remove and let it cool on a wire rack 

Notes:

1. Not using liners will yield slightly crisp muffins which might soften later.

In case you are looking to reduce or increase the quantity try this blog. -  http://www.cakesandmore.in/2014/01/a-basic-baking-conversions-chart.html