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Eggless Lemon Blueberry Muffins
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Description
Soft and fluffy, they melt right in your mouth. Easy one-bowl recipe.
Ingredients
- 1 cup Yoghurt
- ¾ cups Sugar, Plus 1 Tablespoon For Sprinkling On Top
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ cups Oil
- 1 Tablespoon Lemon Juice
- 1-½ cup All-purpose Flour
- 1 Lemon, Zested
- 1 cup Blueberries
Preparation
Preheat oven to 180ºC (355ºF).
In a large bowl, mix yogurt and 3/4 cup sugar until sugar slightly dissolves. Add baking powder and baking soda and let it rest for about 2 minutes as the mixture turns frothy.
Add oil and lemon juice. Add sieved flour and lemon zest. Mix well but do not over-mix.
Fold in blueberries gently, you do not want to crush them. Leave a few blueberries to be added on top of the batter.
Line the muffin tray with paper liners and fill 3/4 full. Add remaining blueberries and sprinkle with remaining 1 tablespoon sugar.
Bake for 18–20 minutes or until a toothpick inserted comes out clean.
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