Vegan Blueberry Muffins

Every week on Instagram I'm sharing a new photo of goodies that I have been baking, not sure what took me so long to post a recipe here. May be I was busy exploring(stalking) on Instagram. 
LOL
It's official! I'm hopelessly addicted to Instagram.  

 Blueberry Muffins- these muffins are moist, incredibly fluffy, decadent and healthy, a must make for berry season! If you notice I'm always using the berries in some or the other form, just love them. Like Strawberry Fro-Yo, Banana Strawberry Shake, strawberry smoothie, strawberry santa. How do you eat your berries? 
You can have them for breakfast with a glass of cold milk. Every bite you take, wild blueberries burst into your mouth. So here's what you need:

• 2 cups whole wheat flour / all-purpose flour
• 1 cup sugar
• 1 cup blueberries
• 1/2 cup milk/ almond milk(for vegans)
• 80 ml vegetable oil
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla essence (optional) 

Did you notice ?? NO EGGS & NO BUTTER :D

 OK! Here's how I do it...

• Preheat oven to 380 deg F. Line your muffin tins with muffin liners.
• Wash blueberries and dry them by patting with a paper towel. Add a tsp of flour and toss them well. Set aside.
• In a large bowl, sift together the flour, baking soda & baking powder.
• In another bowl, whisk together oil,sugar,milk & vanilla essence(if using)
• Add the dry ingredients to the liquid mixture, gently fold the mixture.
• Add blueberries and fold in gently.
• Fill the muffin tin with the batter.( upto 3/4th full)
• Bake them for 20-25 mins or until the toothpick inserted comes out with moist crumbs.
• Enjoy! Store in air-tight container.

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