Low fat Eggless Blueberry muffins

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Recipe adapted from joyofbaking with some healthy changes. I replaced All purpose flour with wheat flour and egg with low fat yoghurt.My daughter loves blueberry a lot. Eventhough this little fruit tastes delicious as such, its flavour and sweetness is enhanced when added in baked goods.

Ingredients: 

Wheat flour	3/4 cup
All purpose flour	1/4 cup
Blueberries	3/4 cup
Sugar	1/3 cup
Reduced fat Yoghurt	3/4 cup
Baking powder	3/4 tsp
Baking soda	1/8 tsp
Vanilla extract	3/4 tsp
Canola oil/Corn oil/vegetable oil	1/8 cup

The above measurement yields 6 regular sized muffins
Procedure:
Step1:
Mix together flour,sugar,baking soda and baking powder in a large bowl


Step2:
Take 1 tablespoon of dry ingredients and toss it with the blueberries. Just coat the berries with the flour well so that it does not sink to the bottom while baking.(Don't skip this step)

Step3:
In a separate bowl whisk the curd and add oil, vanila extract and mix well


Step4:
Mix both wet and dry ingredients together.Do not overmix

Step5:
Gently fold in  the blueberries coated with flour

Step6:
Pout the batter in muffin pan and bake in preheated oven of 375F for around 20 minutes or until the toothpick inserted in the center of the muffin comes out clean
Bake in the center rack

Notes:

• Just double the recipe for 12 muffins
• I used store bought reduced fat yogurt.Homemade thick curd can also be used
• If using frozen blueberries do not thaw
• Do not over mix the batter.Otherwise the muffins will turn hard
• While baking the muffins can crack on top.That is quite normal
• It is better to use a muffin/cupcake liner as the blueberries will stick to the sides

Sending this to Spicy Treats:Show me your HITS
and Uma and Priya's Fast food not fat food