Eggless Blueberry Muffins

Ingredients :

All purpose flour - 1 1/2 cups (minus 3 Tbsp)
Fresh Blueberries - 1 cup
Corn Flour - 3 tbsp
Yoghurt - 1 cup
Vegetable oil - 1/2 cup
Caster Sugar - 3/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Vanilla essence - 1 tsp

Method :

1. Pre heat oven to 180'C. Sieve all purpose flour with corn flour twice to ensure even mixing. In a separate bowl, mix yoghurt and sugar. Add the baking powder and baking soda and let it rest for 2-3 minutes.
2. The yoghurt mixture will now be slightly frothy. Mix in oil and vanilla and stir till well combined. Add the flour 1 Tbsp at a time and mix well.
3. Wash the blueberries and pat it dry using a paper towel. Dust it with 1 tsp of flour and add it to the mixed batter and mix evenly.
4. Line the muffin tray with paper liners. Spoon batter filling it to 3/4 full. Bake for approximately 18-20 minutes or until a toothpick inserted comes out clean.
5. Cool over wire rack for 10 minutes before removing it from muffin pan.

Enjoy Baking !




Eggless Blueberry Muffins