Blueberry Muffin, My 300th Post!!!!!!

Day 5, Blogging Marathon and My 300th Post, I baked Blueberry Muffins from Egglesscooking.Com. For the First time i m using Silken Tofu as an Egg Replacement. Loved the result, the muffins were sooo soft, fluffy and delicious.  I have followed the recipe to the word, thanx to Madhuram for sharing a wonderful recipe.

1/2 Cup Butter, Softened
1& 1/4 Cups Sugar
1/2 Cup Pureed Silken Tofu 
1/2 Cup Plain Yogurt 
1/4 Cup Milk 
1 Tsp Vanilla Extract
2&1/2 Cups Cake Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
2 Cups Blueberries ( I Used Frozen)

To Make Cake Flour

Measure the same amount of All Purpose flour and remove a 2 tbsp of Flour for every 1 cup of All Purpose Flour and replace the same with Corn Starch and Sift the flour 3-4 times.
Here in this case, i removed 5 tbsp from 2.5 Cups of All Purpose Flour and added 5 tbsp Corn Starch and sifted the flour 4 times.

To Make Muffins
  •  Preheat oven at 350F/180C for 15 minutes. Grease Muffin Tray. I used take-away aluminium muffin cups.
  • Blend silken tofu and yogurt separately. In a small bowl mix together the pureed tofu, yogurt, milk and vanilla extract.
  • In another bowl sift together the flour, baking powder, baking soda and salt; set aside.
  • Cream the butter and sugar in a large bowl until it’s light and fluffy. To this mixture add the liquid ingredients little by little, beating well after each addition.
  • Now combine the dry ingredients and blend well. Stir in the blueberries.
  • Pour the batter into the prepared Muffin pan and bake for about 30 minutes or until done.
  • Remove from the oven and let it cool on a wire rack. 
Sending this Fluffy muffins to Bake Fest happening @ sizzling Tastebuds, an Event by Vardhini of Zesty palette

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14