Monday, April 2, 2012

Eggless Blueberry Muffin

When I spotted blueberries, I thought of making healthy wholegrain muffin, and when it was done I was so happy with the result. I think I did justice with beautiful purple berries; it was tasty and also low fat. :) A perfect breakfast, dessert and tea time munch.

  • Wheat flour- 3/4 cup
  • All purpose flour-1/4 cup
  • Blueberries-3/4 cup
  • Sugar-1/3 cup
  • Reduced fat Yogurt-3/4 cup
  • Baking powder-3/4 tsp
  • Baking soda-1/8 tsp
  • Vanilla extract-3/4 tsp
  • Oil-1/8 cup

  1. Mix together flour, sugar, baking soda and baking powder and keep aside.
  2. Take 1 tablespoon of dry ingredients and toss it with the blueberries. Just coat the berries with the flour well. Please do not skip this step else berries will sink down while baking.
  3. In a separate bowl whisk the curd and add oil, vanilla extract and mix well.
  4. Slowly add in dry ingredients in it and keep mixing. Do not over mix it .
  5. Gently fold in the blueberries coated with flour.
  6. Pour the batter in muffin pan or muffin liners and bake in preheated oven of 375F/ 225C for 20 minutes or until the toothpick inserted in the center of the muffin comes out clean.

Tip:-Serve with dollop of cream of whipped cream if serving as dessert in the menu.
-Pour hot melted chocolate on the top and serve.

I am sending this as Entry to Announcing Event ~Lets Bake Cupcakes and Muffins .


  1. oh vow! looks so gooooooooood!!!

  2. Thankyou for this awesome entry.

  3. hi. umm, how many muffins does this recipe make? thanks.


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