Spongy Eggless Blueberry Cupcakes/ Muffins

For long I wanted to bake cupcakes and the quest of finding a good recipe seemed like a bigger task than making the cup-cakes. Making cupcakes is super simple and easy. And if you are one who wants to spend the least amount of time in the kitchen this is just for you. 

If you have kids this will be a great project to do along with them. The key to great muffins/ cupcakes is less mixing so get it started right away. I used my new silicone cup liners, they are easy to use and no need greasing, invest in a good range and save paper (cupcake liners). My husband truly enjoyed them and he even carried some to work the next day, what a way to make you man keep thinking about you @ work ;-)

Recipe Source ~ Divine Taste
Prep time ~ 45 mins (baking- 25 mins)
Makes ~ 12 medium sized muffins


1/2 cup blueberries 
1 1/2 cups plain flour/ maida
3/4 cup milk powder
1/2 cup powdered sugar (adjust to taste)
1/2 cup butter, melted
250 ml milk
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
Pinch of salt


  • Preheat the oven to 180 C/350F. 
  • Clean and dry the blueberries with paper or cloth kitchen towels.  
  • In a large mixing bowl, put in the dry ingredients- flour, baking powder, baking soda, milk powder and the sugar and sieve 3 times so that everything combines well. 
  • Now  stir in the wet ingredients -melted butter, vanilla and the milk and mix gently with the whisk. Do not over mix as you want to muffins to be soft and fluffy
  • Fold in the blueberries very gently and give it one mix so that the berries are distributed evenly throughout the batter.
  • Keep the muffin tray/ silicon cupliners ready in a baking tray. Line your muffin tray with cupcake or muffin liners. Or grease and dust them with flour if you don’t want to use the liners. If using the silicon cupliners do not grease them
  • With the help of an ice cream scoop or a spoon fill the prepared moulds with the batter, while doing this ensure that you do not fill more than 2-3 blueberries in 1 mold and bake for about 25 minutes or until a toothpick comes clean! 
  • Let the muffins cool down well, in case there is a crust formed on top, do not worry once the cake is cooled down they will become spongy
Tips & Tricks
  • Use smaller blueberries for better taste and do not over do on blueberries, less works best
  • Never line silicon cupliners
  • You could replace blueberries, to any other berries, nuts, dired fruits or even chocolate chips


  1. How did I miss this muffins?? Looks yum!! Love that it is eggless.

  2. these are tempting cute cup cakes........love them

  3. love bluberry.I once mixed up all the 3 berries and tried the cucake it was heavenly.


Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)gmail.com

Priya Ranjit

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