Eggless Blueberry Cupcake

Ingredients:

• 3/4 cup All purpose flour
• 1/4 cup+2 tablespoon Sugar
• 1/2 cup Blueberries
• 1/4 cup Cooking Oil
• 1 teaspoon Vanilla extract
• 1/2 cup Curd
• 1/4 teaspoon Baking soda
• 1/2 teaspoon+1/8 teaspoon Baking powder

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a wide bowl beat curd without any lumps, add sugar and again beat it at low speed. 
4. Add baking soda and baking powder, mix it well and set aside for 2 mins.
5. Then add the vanilla extract, oil and mix well. 
6. Then add the flour mixture in wet ingredients mixture slowly-slowly, mix till there are no lumps.
7. After that wash blueberries, pat dry it using kitchen towel/ tissue. Dust it with 2 tsp of flour and add it to the batter and mix evenly.
8. Fill around 3/4 of the molds with the batter
9. Bake it for 18 to 20 minutes or until toothpick test is passed.