Whole-wheat blueberry muffins are a delicious and nutritious breakfast or snack option. Made with whole wheat flour, these muffins are packed with fiber and essential nutrients that will keep you feeling full and satisfied throughout the day. The addition of sweet and juicy blueberries not only adds a burst of flavor but also provides an extra dose of antioxidants. They are easy to make and can be stored in an airtight container for several days, making them a great grab-and-go option for busy mornings or an afternoon snack. These whole-wheat blueberry muffins are a tasty and wholesome way to start your day!
Here's the recipe for Whole-wheat blueberry muffins Chef Ruchi Mathur
Ingredients:
- Wheat flour - 1½ cup
- Baking powder - 1 tsp
- Baking soda - ½ tsp
- Salt - ¼ tsp
- Blueberries - 1 cup
- Milk - 1 cup
- Vinegar - 1 tbsp
- Sugar - ½ cup
- Oil - ¼ cup
- Curd - 1 tbsp
- Vanilla extract - 1 tsp
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together the Vinegar, Curd, Sugar, Oil, Milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the blueberries.
- Divide the batter evenly between 6 muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
Watch the full recipe video on Instagram
Enjoy your delicious and healthy Whole-wheat blueberry muffins!