Eggless Blueberry Jam Filled Muffins

Cook Time: 45 mins

Ingredients

• 2 cups Maida

• 1/2 cup Powdered sugar

• 2 tsp Baking powder

• 1/2 tsp Baking soda

• 1 cup Yogurt

• 1/2 cup Oil

• 1/4 cup Milk

• 1 tsp Vanilla extract

• 12 tsps Blueberry preserve

• A pinch of salt

Instructions

For the blueberry preserve

1. In a pan add 1 cup of blueberries with 3-4 tbsp of sugar and cook till the water dries up and you get a jam consistency. You should be able to see pieces of berries.

For the muffins

1. Whisk together maida, soda, baking powder and salt well

2. In another mixing bowl add the sugar and yogurt and cream it well

3. Add the vanilla essence, oil and mix well

4. Add the dry ingredients to this mixture and gently fold it till it gets mixed well

5. Grease a muffin tray and line muffin paper

6. Fill in the muffin batter to less than half of the muffin mould

7. Add a tbsp of the blueberry preserve and cover it with more batter upto 3/4 of the mould

8. Bake this at 180 degrees C preheated oven for 20-25 minutes, keeping a watch till the skewer comes clean