Ingredients

• Fresh/Frozen Blueberries – 1 cup
• All Purpose flour – 2 cups
• Yogurt – 1 cup
• Sunflower Oil – 1/2 cup
• Sugar – 3/4 cup
• Vanilla essence – 1 tsp
• Baking powder – 1 tsp
• Baking Soda – 1/2 tsp
• Egg Replacer – 1 tsp
• Salt – 2 pinch

Method

• Preheat the oven 190-200 deg Celsius( 375 F). 
• Make the egg paste as mentioned in the packet. I used 1 tsp egg replacer and 2 tsp water and made the paste.

• To this add the yogurt, oil, essence and mix well.
• In another pan, add the all purpose flour, sugar, baking soda, baking powder, salt and mix thoroughly.

• Now mix the dry ingredients to the wet mixture and mix nicely without any lumps.
• Now add the frozen blueberries and mix a bit.

• Pour this mixture to the muffin cups and keep in the oven for 15 to 20 min, or till the tooth-stick, comes out clean.
• Take the muffins out and cool down and serve.

Notes:
Original recipe goes for Canola/corn oil.
When frozen blueberries are used, do not mix very much.
Original recipe goes for 1 large Egg. I used, Orgran Gluten Free No Egg, Natural Egg Replacer.

Sending this to Srav’s Spring seasonal food

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• Blueberries – 1 cup
• Cold Milk – 2 cups
• Sugar – as needed

• Blend everything in the blender.
• Serve cold.

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