YIELD: 10 small Muffins
All purpose flour 1 & 1/2 cup minus 3 tablespoons
Blueberries 1 cup
Corn starch 3 tbsp
Plain yogurt 1 cup
Oil 1/2 cup
Sugar 3/4 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Vanilla essence 1 tsp
Pre-heat the oven to 350 degrees Fahrenheit. Sift the flour with the cornstarch twice to ensure even mixing. Mix the yogurt and sugar in a separate bowl, add the baking powder and baking soda to the wet mixture and let it rest for 2 – 3 minutes.
You can see the mixture is slightly frothy. Add the oil and vanilla to the wet ingredients. Now you can add the flour one tablespoon at a time and mix well.
Wash the blueberries, pat dry using a kitchen towel/ tissue. Dust it with 1 or 2 tsp of flour (so they don’t sink to the bottom of the batter) and gently incorporate.
Line the muffin tray with liners and spoon 3/4th of the liner with the batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean.