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