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Tuesday, September 23, 2014

Eggless Lemon Blueberry Muffins (Wheat flour & No butter )

Blueberries had been always fascinating to my kids ever since they have seen these cute blue beauties.And they like anything baked with blueberries in it.Lemon blueberry bread and these muffins both were equally liked by them, and I feel that's the best compliment you can get as a mother baker.Though I adapted the recipe from here, but I have modified it as per my family's tastes and healthy part in mind.The batter is slightly thick and not ribbon consistency unlike other muffin batter, just to hold the blueberries together in place else they will all sink to the bottom.Hope you try and enjoy as breakfast muffins or as a healthy snack for kids after school !!!

Preparation time ~ 10 minutes
Baking time ~ 20 minutes
Author ~ Julie
Serves ~ 12 muffins
wheat flour 2 cups
baking powder 2tsp
baking soda 1/2 tsp
salt 1/4 tsp
granulated white sugar 1/2 cup
blueberries, fresh 1 cup
vanilla extract 1 tsp
yogurt, low fat or full fat 1 cup
milk 1/3 cup
lemon zest 2 tsp
oil, any 1/2 cup

Watch on YouTube (I have halved the ingredients and made 6 muffins in the video link)-

  • Wash the blueberries under running water.Toss the blueberries in 1tbsp of flour and set aside.
  • Sift the wheat flour, baking powder, baking soda and salt twice or thrice so that the flour is aerated and the baking powder and baking soda gets evenly distributed.
  • Whip the yogurt with granulated sugar until the sugar is dissolved with a wire whisk.Add in the oil and vanilla extract.Keep ready.
  • Add the wet ingredients, mix with dry ingredients and incorporate well with a spatula.
  • Pre-heat oven to 375 degrees F and line a muffin pan with 12 paper liners.
  • Add in milk slowly(1tbsp each) and keep mixing if the dough turns too thick.I added the whole 1/3 cup milk, you can always add as desired.The batter should be thick but not very, very thick and unlike other batter for cake it shouldn't be of ribbon consistency.Add the lemon zest, mix well.
  • Toss the blueberries and mix to incorporate, but don't let the blueberries get mashed up.

  • Scoop the batter in each muffin liner up to 3/4 full and repeat until you finish filling all muffins.
  • Bake at 375 degrees F for 15–20 mins, or until the tooth pick inserted in the center comes out clean.
  • Cool on wire rack and serve !!!

Servings ~ 12 muffins 

* You can use all-purpose flour/maida for the same recipe but reduce the baking powder to 1 1/4 tsp rather than 2tsp.
* I have used regular atta flour that we use for making chapathis.
* If you wish the butter flavor, replace oil with butter.1/2 cup of oil is 1 stick butter.

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great-secret-of-life said... Best Blogger Tips

looks yum! healthy breakfast muffin

Babitha said... Best Blogger Tips

so soft,moist and healthy

sujitha said... Best Blogger Tips

wow sounds delicious julie..

Hema said... Best Blogger Tips

The pictures are so tempting, feel like picking one right off the screen..

Preetha said... Best Blogger Tips

OMG they are so adorable...lovely and easy prep

Fullscoops said... Best Blogger Tips

Lovely healthy muffins!

Beena said... Best Blogger Tips

Delicious healthy muffins.

Unknown said... Best Blogger Tips

Well they seem same textured as of with white flour i have to try my hand..whats the difference you noticed with wheat flour Julie?

Home Cooked food said... Best Blogger Tips

looks so soft and moist.

Nargis Aara said... Best Blogger Tips

delicious dear im hungry now pass on :(

Shabbu said... Best Blogger Tips

Tempting muffins....

Indu said... Best Blogger Tips

They look delicious. I haven't used wheat flour in cakes/muffins. Does it make muffin more dense?

Unknown said... Best Blogger Tips

Yummy muffins

Remya said... Best Blogger Tips

wow super

Rafeeda AR said... Best Blogger Tips

I too love baking with aatta... though a bit dense, at least allows you to enjoy the treats without feeling much guilt... those muffins look so yum...

Sona - quick picks/pick quicks said... Best Blogger Tips

yummy dear...loved thge striped cake liners

The Yogi Vegetarian said... Best Blogger Tips

Gotta love blueberry muffins- especially if they're as healthy as these:)

Thermofan. Marisa G. said... Best Blogger Tips

Here in my city is very difficult to find blueberries. Only we can buy them (very expensive) in a big store. In the north of Spain, people can collect them very easily.
I love your muffins without butter and I understand that your kids love them.

Beena said... Best Blogger Tips

Tempting cute muffins

Gloria Fernandes said... Best Blogger Tips

Mindblowing pics...these blueberry muffins look truly delish..wish i could taste it..

Julie said... Best Blogger Tips

@Sireesha Puppala Siree, the wheat flour ones are slightly denser than all purpose flour ones but taste wise both tastes good.When you do with wheat flour,aerate the flour nicely with baking powder or baking soda as per recipe twice or thrice to give a good soft texture.Hope that helps !

Julie said... Best Blogger Tips

@Indu yes, does make it slightly more denser and definitely more filling ones.But aerating the flour helps to give a nice texture unlike the dense mass.

Priya said... Best Blogger Tips

Look at the colorful muffins ..Yummy

Priya Suresh said... Best Blogger Tips

Omg, cant resist to these beauties, i can have them anytime.

Faseela said... Best Blogger Tips

Healthy n attractive muffins