Eggless Blueberry Muffins

          I had this big packet of dried blueberries that I wanted to finish before the expiry date and I was looking for some simple recipes where I can use it apart from eating it as such. These blueberry muffins fitted the bill perfectly, it's a simple recipe which can be put together and baked in under 30 minutes. I have used a mixture of whole wheat flour and all purpose flour and chia seeds in the place of eggs, the muffins turned out really good and they are perfect for breakfast or as a tea-time snack..

Need To Have

• Whole Wheat Flour - 1/2 cup
• All Purpose Flour - 1/2 cup
• Dried Blueberries - 1/4 cup
• Chia Seed Powder - 1 tablespoon
• Brown Sugar - 1/4 cup + 2 tablespoons
• Curd/Yogurt - 4 tablespoons
• Oil - 2 tablespoons
• Salt - 1/4 teaspoon
• Baking Soda - 1/2 teaspoon
• Baking Powder - 1 teaspoon
• Cinnamon Powder - 1/2 teaspoon
• Vanilla Extract - 1/2 teaspoon
• Water - 3 + 4 tablespoons

Method

          Soak the dried berries in some hot water for about 10 minutes and the chia seed powder in 3 tablespoons of hot water for 10 minutes. Take the oil, sugar, salt, curd, cinnamon powder, vanilla extract, 4 tablespoons water and the soaked chia seed powder and beat them well. Sift the whole wheat flour and all purpose flour along with the baking soda and baking powder.

           Add it to the wet ingredients and mix them well. Finally drain and add the blueberries and gently fold into the batter.

          Grease and line a muffin pan with paper cups and then add the batter (3/4 th level). Bake them at 205 C for about 15 minutes. Remove, let them cool, then serve them warm or cold.

Note
You can use fresh blueberries too.
Can use flax seed powder in the place of chia seed powder, same quantity.