• Preheat the Oven to 160C. Line a 12 hole muffin pan with liners.
• Measure and keep all ingredients ready at room temperature. Toss blueberries with 1 tablespoon flour and keep ready.
• In a large bowl, add flour, baking powder and baking soda. Whisk well to get a uniform flour mix. If you are beginner, I suggest sifting the flour well.
• Taken silken tofu and milk in a blender and blend smooth.
• Take the blended liquid in a large bowl. To this add sugar and whisk well until sugar dissolves completely.
• To this milk and sugar add melted butter , vanilla essence and whisk well.
• Add the dry flour mix to the wet ingredients in batches. I added ½ cup at a time and used a whisk to combine the flour .
• After adding all the flour mix, using a spatula and mix well to get a smooth batter. Make sure there is no dry flour in the batter.
• To the muffin batter, now add flour tossed blue berries and mix in gently using a spatula.
• Divide the prepared batter into the lined muffin holes. Bake them in the preheated oven for 25-28 minutes or until a skewer inserted in the middle of the muffin comes out clean.
• Oven temperature and baking time varies from oven to oven. So keep an eye on the muffins after 25 minutes. Mine were done at 26 minutes.
• Once done, remove the muffin pan from the oven. Let the muffins sit in the pan for 5 minutes.
• Remove them carefully onto a wire rack and let it cool down. Enjoy these luscious blueberry muffins warm.

Store & Serve

• Freshly baked muffins stays good on the kitchen counter for a day or two. If storing for more days, I prefer refrigerating them in an air-tight container.
• If serving muffins from the refrigerator, i recommend reheating them in the microwave for20 seconds and serve warm.