Eggless Lemon Blueberry Muffins

• 1 cup Yoghurt
• 3/4 cups Sugar, Plus 1 Tablespoon For Sprinkling On Top
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 cups Oil
• 1 Tablespoon Lemon Juice
• 1-1/2 cup All-purpose Flour
• 1 Lemon, Zested
• 1 cup Blueberries

1. Preheat oven to 180u0b0C (355u0b0F).
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. Add oil and lemon juice. Add sieved flour and lemon zest. Mix well but do not over-mix.
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. Line the muffin tray with paper liners and fill 3/4 full. Add remaining blueberries and sprinkle with remaining 1 tablespoon sugar.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.

yoghurt, sugar, baking powder, baking soda, oil, lemon juice, allpurpose, lemon, blueberries

Taken from tastykitchen.com/recipes/breads/eggless-lemon-blueberry-muffins/ (may not work)