I have used cake flour in the recipe. If you do not have cake flour, you can make some at home using all purpose flour and corn flour. Use 3 tablespoon of corn flour and then top it off with All purpose flour to measure 1 ½ cups together. Sieve this mixture couple of times so that the flours blend together.

Add the flax seed powder to the flour and mix to combine.

Add about a tablespoon of flour to the blueberries and mix it. This step will ensure that the blueberries do not sink to the bottom of the mould when baking.

Preheat the oven to 350 F and grease the muffin tins. If using liners, place them in the tins and lightly spray.

In a wide bowl, whisk together the yogurt and the sugar. Now add the baking powder and baking soda to the mixture and whisk. Let this rest for about 2-3 minutes. You will notice that the yogurt mixture will become a little frothy.

Now add the vanilla extract, oil and milk and whisk well.

Add the flour in 3 batches to the wet ingredients and mix gently after each addition. Check for the consistency and if it appears too dry add a tablespoon or so of milk to bring it to pouring consistency.

Add the blueberries to the batter and mix gently to combine.

Scoop the batter and fill about ¾th of the muffin tin. Bake for 18 – 20 minutes or until the toothpick inserted in the middle comes out clean.

Cool the muffins on wire rack and enjoy with a glass of milk.