Eggless Blueberry Yogurt Muffins

 Ingredients

1/2 Cup Fresh Blueberries

1  1/2  Cups All-Purpose Flour (Maida)

1/2 Cup Yogurt - use thick or Greek yogurt

1/2 Cup Powdered Sugar

½ Cup Oil – Any flavorless Oil will do

1 Tsp Baking Powder

½ Tsp Baking Soda

1 Tbsp White Vinegar

1 Pinch Salt

1 Tsp Vanilla Extract 

 

Instructions

Pre-heat oven at 375 Fahrenheit

Add 2 Tbsp Flour to fresh blueberry and gently mix with a spoon to coat each blueberry (this prevents blueberry from sticking in the dough and breaking).

In a medium bowl, sieve together flour, baking powder, and baking soda & keep aside. (Dry Ingredients).

In another bowl, whisk oil, yogurt, vinegar, and sugar until combined.

Now, lightly fold in the dry ingredients to the wet ingredients slowly making sure no lumps are formed. 

Once the mixture is completely folded, add the blueberries.

Fold everything to combine evenly.

Transfer to buttered/oiled muffin tray.

Bake at 375F for 20 minutes.

Turn off the oven, insert a toothpick in the center of the muffin and take it out. If it comes out clean+dry, the muffins are ready to serve.

Transfer to a serving plate and enjoy with coffee/tea.

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