Who doesn’t love a blueberry muffin?? Ah and when it has all goodness in it … This whole wheat eggless muffin is as good as a normal muffin in taste & texture. You can happily give your kids without any regrets.

Adapted from PJ Hamal posts.



Whole wheat flour – 2 1/2 cup
Brown sugar – 1 cup
Cinnamon powder – 1/2 tsp
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Vanilla extract – 1 tsp
Blueberries – 1 cup
Vegetable oil – 1/3 cup
Nutmeg – a pinch(optional)
Yogurt – 2 cup
Salt – 3/4 tsp


Step 1: In a large bowl, add flour, brown sugar, cinnamon powder, baking powder, baking  soda, salt and whisk once.

Step 2: In a seperate bowl, add oil, vanilla extract, yogurt and whisk until combined.


Step 3: Pour the yogurt mix in the flour mix and stir until combined.


Step 4: Add fresh or frozen blueberries and mix gently.


Step 5: Preheat oven to 400° F(205° C), spoon in cake mix to the muffin tray and bake for 18 mins or until the tester comes out clean.



  1. You may add sugar granules on the muffins before baking.
  2. If you feel the cake mix is dry, add yogurt to the batter.


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2 Replies to “Whole wheat blueberry muffins”

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