Eggless Lemon Blueberry Muffins (Wheat flour & No butter )

Blueberries had been always fascinating to my kids ever since they have seen these cute blue beauties.And they like anything baked with blueberries in it.Lemon blueberry bread and these muffins both were equally liked by them, and I feel that's the best compliment you can get as a mother baker.Though I adapted the recipe from here, but I have modified it as per my family's tastes and healthy part in mind.The batter is slightly thick and not ribbon consistency unlike other muffin batter, just to hold the blueberries together in place else they will all sink to the bottom.Hope you try and enjoy as breakfast muffins or as a healthy snack for kids after school !!!

Preparation time ~ 10 minutes

Baking time ~ 20 minutes

Author ~ Julie

Serves ~ 12 muffins

Ingredients
wheat flour 2 cups
baking powder 2tsp
baking soda 1/2 tsp
salt 1/4 tsp
granulated white sugar 1/2 cup
blueberries, fresh 1 cup
vanilla extract 1 tsp
yogurt, low fat or full fat 1 cup
milk 1/3 cup

lemon zest 2 tsp
oil, any 1/2 cup

Watch on YouTube (I have halved the ingredients and made 6 muffins in the video link)-

Method

• Wash the blueberries under running water.Toss the blueberries in 1tbsp of flour and set aside.
• Sift the wheat flour, baking powder, baking soda and salt twice or thrice so that the flour is aerated and the baking powder and baking soda gets evenly distributed.
• Whip the yogurt with granulated sugar until the sugar is dissolved with a wire whisk.Add in the oil and vanilla extract.Keep ready.
• Add the wet ingredients, mix with dry ingredients and incorporate well with a spatula.
• Pre-heat oven to 375 degrees F and line a muffin pan with 12 paper liners.
• Add in milk slowly(1tbsp each) and keep mixing if the dough turns too thick.I added the whole 1/3 cup milk, you can always add as desired.The batter should be thick but not very, very thick and unlike other batter for cake it shouldn't be of ribbon consistency.Add the lemon zest, mix well.
• Toss the blueberries and mix to incorporate, but don't let the blueberries get mashed up.

• Scoop the batter in each muffin liner up to 3/4 full and repeat until you finish filling all muffins.
• Bake at 375 degrees F for 15–20 mins, or until the tooth pick inserted in the center comes out clean.
• Cool on wire rack and serve !!!

Servings ~ 12 muffins 

NOTES
* You can use all-purpose flour/maida for the same recipe but reduce the baking powder to 1 1/4 tsp rather than 2tsp.
* I have used regular atta flour that we use for making chapathis.
* If you wish the butter flavor, replace oil with butter.1/2 cup of oil is 1 stick butter.

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