Description
No eggs, no fuss, just soft, golden muffins that rise beautifully and taste like a bakery treat. These are perfect for brunch, lunchboxes, or anytime you want something a little sweet. Bonus: You can make them with frozen blueberries too.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour (minus 3 tablespoons)
- 3 tablespoons corn flour (adds fluff)
- 1 cup fresh blueberries
- 1 cup plain yogurt or curd
- 3/4 cup sugar
- 1/2 cup oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (180°C).
- Line a muffin tray with paper liners.
- Sift the flour and corn flour together twice so everything blends evenly.
- In a large bowl, stir the yogurt and sugar together.
- Add the baking powder and baking soda.
- Wait 2–3 minutes, your mixture should puff up a little.
- Add oil and vanilla, then stir until smooth.
- Mix in the flour, one tablespoon at a time, until everything is just combined.
- Rinse and dry the blueberries, then toss them with a teaspoon or two of flour. (This keeps them from sinking.)
- Fold the blueberries into your batter gently.
- Spoon the batter into your lined muffin tray, filling each about ¾ full.
- Bake for 18–20 minutes until the tops are golden and a toothpick comes out clean.
Let them cool on a wire rack, and try not to eat them all at once.
Notes
Created, prepared, tried, and tested by Ureshani
