these eggless blueberry muffins are made with whole wheat flour and have a nice soft and moist crumb.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 12 muffins
dry ingredients for blueberry muffins
- 1.5 cups whole wheat flour (atta) or 180 grams
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
for coating blueberries
- ¾ cup fresh blueberries or 125 grams blueberries
- 1 tablespoons whole wheat flour (atta)
wet ingredients for blueberry muffins
- ¾ cup organic unrefined cane sugar or 150 grams or ¾ cup white sugar
- 1 cup thin coconut milk or almond milk or thin cashew milk or soy milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice or apple cider vinegar or white vinegar
- 4 tablespoons olive oil or any neutral tasting oil
for coating blueberries
rinse fresh blueberries in water a couple of times. drain all the water and take the blueberries in a bowl or plate.
add 1 tablespoons whole wheat flour (atta).
mix the flour with the blueberries so that it coats them well. keep aside.
sifting dry ingredients
line a 12 muffin moulds pan with paper muffin liners. alternatively grease the muffin moulds with some olive oil or a neutral flavored oil.
in a sieve, take the whole wheat flour, baking powder, baking soda and 1 pinch salt.
sift all the dry ingredients.
keep the sifted dry ingredients aside. preheat oven at 180 degrees celsius for 15 minutes.
mixing wet ingredients
in another bowl take ¾ cup sugar (150 grams).
add 1 cup thin coconut milk. you can even use almond milk or cashew milk. dairy milk can also be used. even plain drinking water can be used. i have used third extract of homemade coconut milk. if you use store brought coconut milk, then make it thin by mixing with some water.
add 1 teaspoon vanilla extract.
add 1 tablespoon lemon juice. you can also use 1 tablespoons apple cider vinegar or white vinegar.
add 4 tablespoons olive oil. any neutral flavoured oil can also be used. even coconut oil can be used. but make sure that the coconut oil is in melted state and not solid state.
with a whisk begin to mix the wet ingredients.
stir and mix briskly for 1 to 2 minutes till all the sugar is dissolved and the oil is mixed well.
making blueberry muffins batter
add the wet ingredients mixture to the sifted flour.
using a small wired whisk, gently and lightly mix. do not use much pressure when mixing.
small lumps are fine in the batter. do not over mix. in case if the batter becomes too thick, then you can add some more coconut milk.
now add the blueberries.
using a spoon or spatula, gently fold the blueberries in the batter.
baking blueberry muffins
with a spoon fill in the batter in the muffin cups till ½ or ⅔ of the cups’ volume.
keep the muffin tray in the center rack of the oven. only heat the bottom heating element (bake mode in OTGs available in india). bake blueberry muffins at 180 degrees celsius for 25 to 35 minutes.
remove when the muffin tops have become light golden.
while checking with a toothpick, check the part where there are no blueberries. it should come out clean.
after 2 to 3 minutes remove the muffin cups and place them on a wired tray or rack for them to cool.
serve eggless blueberry muffins warm or at room temperature.
Calories: 165kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 95mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 1.4mg | Calcium: 20mg | Iron: 0.6mg