Eggless Lemon Blueberry Muffins

1. 1

   Preheat oven to 180u00b0C (355u00b0F).

2. 2

   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.

3. 3

   Add oil and lemon juice. Add sieved flour and lemon zest. Mix well but do not over-mix.

4. 4

   Fold in blueberries gently, you do not want to crush them. Leave a few blueberries to be added on top of the batter.

5. 5

   Line the muffin tray with paper liners and fill 3/4 full. Add remaining blueberries and sprinkle with remaining 1 tablespoon sugar.

6. 6

   Bake for 18-20 minutes or until a toothpick inserted comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.