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Wednesday, 2 July 2014

Eggless lemony blueberry muffins with crumble topping


Hello everyone, today I will be showing you all that how to prepare Lemony blueberry muffins with crumble topping. They are crunchy outside and very moist and soft inside. At the same time they are eggless too. Lemon has given a nice kick and took them to the next level, though its not overpowering at all. You can have them with a cup of coffee or just like that as a dessert.


I made these cupcakes specially for my younger little sisi (Sister), Its her Birthday today and also she got selected as a Probationary officer in Bank of Baroda hence wanna wish her with lots of love and wishes. She really made us proud :))))




So without wasting any of the time, lets quickly run through the ingredients following the method.

Here is the video link :


Ingredients : 
As usual, I have divided the ingredients list in two parts- the dry & wet ingredients. This way it will be easy for you to follow. 
Dry ingredients:
  • All Purpose flour/Maida/Plain flour : 1 + 1/2 cups
  • Baking Powder : 1 + 1/2 tsps
  • Baking Soda : 1/2 tsp
  • Salt : 1/4 tsp
  • Blueberries : 3/4 cup
Wet ingredients : 
  • White granulated sugar : 3/4 cup
  • Thick Yogurt : 1/2 cup (at room temperature)
  • Vegetable Oil : 1/4 cup 
  • Lemon zest : 1 tsp
For the crumble topping :
  • All purpose flour : 1/2 cup
  • Sugar : 1/4 cup
  • Chilled butter : 3 tbsps
  • Lemon zest : 1/2 tsp
Method :
  • First preheat the oven at 180°C. Line the muffin tray with liners or simply grease them with some oil or butter.
  • Sieve the dry ingredients together atleast 3 times and keep aside, this give more aeration to the flour and helps in making the cake light.
  • Coat the berries with a couple of tbsps of flour, this will prevent them from sinking to the bottom.
  • In other bowl mix sugar + yogurt and whisk, you will get a very nice texture. To this add oil and lemon zest, mix well. 
  • After they are well combined add the dry ingredients in two batches and fold in gently. Don't overmix, just make sure all the ingredients are well combined. Also add the blueberries and fold in gently.
  • Pop the batter in molds.
  • Prepare the crumble topping - mix together flour, sugar and zest. Then with the help of a fork mix in the chilled butter and form a breadcrumbs textured mixture. Sprinkle it a tbsp on each of the muffin (As shown in the video).
  • Bake it on the middle rack for 20-25 mins or unless a tooth pick inserted comes out clean. Mine took exactly 25 minutes. But keep checking after 18-20 minutes as every oven vary as per the power.
  • When done, take it out and give a rest of 5 minutes in the tin, then demold and cool on a cooling rack.
Enjoy !!!!!!

Note :
If using eggs, then replace 1/4 cup of yogurt with one egg, also omit baking soda.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

Thanks & Happy Baking
Priyanka :)

9 comments:

  1. i just loved those crumble toppings. very tempting..

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  2. Hi there! Can I omit Blueberries and make plain muffins instead?

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  3. Hi priyanka. Can i skip the crumble topping? Thanks.

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  4. hi there,can i use blueberry preserve or jam instead of fresh or frozen blueberries?

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  5. Can we use blueberry composite instead of fresh blueberries

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