Soft & Moist Eggless Blueberry Cupcakes

Nutrition values are AI-estimated based on ingredients.

• 1 cup (250ml) warm milk
• 1 tablespoon lemon juice
• 1½ cups (180g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup (80ml) melted butter
• ½ cup (100g) castor sugar
• 1 teaspoon vanilla essence
• ¾ cup frozen blueberries
• A small amount of oil or melted butter for greasing

1. 1Combine 1 cup warm milk with 1 tablespoon lemon juice in a metal bowl, stir well, and let rest for 5 minutes to create buttermilk.
2. 2Sieve 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt into a large metal bowl, then briefly mix.
3. 3Add ⅓ cup melted butter, ½ cup castor sugar, and 1 teaspoon vanilla essence to the rested buttermilk mixture.
4. 4Whisk the wet ingredients vigorously for 1 to 1.5 minutes until well combined and the sugar has dissolved.
5. 5Pour the sifted dry ingredients into the wet mixture.
6. 6Add ¾ cup frozen blueberries, previously coated with a little flour, to the batter.
7. 7Gently mix the batter with a metal whisk and then fold with a silicone spatula, avoiding overmixing, until it is thick and cohesive.
8. 8Lightly grease the inside of six paper cupcake liners with a small amount of oil or melted butter.
9. 9Scoop the prepared batter into each greased paper cup, filling them approximately half to three-quarters full.
10. 10Arrange the filled cupcake liners on a black baking tray.
11. 11Place the tray into a preheated oven set to 180°C and bake for 40 minutes with both top and bottom heating elements active.
12. 12Remove the baked cupcakes from the oven and allow them to cool.
13. 13Peel off the paper liners to serve the cupcakes warm or at room temperature.

These instructions are our analysis of the original video. Watch on YouTube →