One look at these airy, moist and tender blue berry muffins will not reveal that they are a hundred percent whole wheat. Even better is the fact that, the sugar in it can be substituted with the same amount of any other sweetener and the result is the same. It is important to roll the blueberries in some flour before adding them to the batter . This prevents them from sinking in the batter. The blueberries on baking turn into these beautiful , juicy pearls and add the sourness to the sweet muffins. Perfect with tea or with breakfast.
Ingredients :-
1 1/2 cup + 1 tbsp whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup oil
1/2 cup sugar
2 eggs
1/2 cup plain yoghurt
2 tsp vanilla extract
1/4 cup milk
1 cup blue berries
Method :-
Preheat the oven to 180 degree C . In a large bowl, mix flour , baking powder, baking soda and sugar . In another bowl mix all the wet ingredients, just enough to combine. Do not over mix at this stage. Wash the blueberries and roll them in the extra flour kept aside and add them to the batter and mix gently. Scoop out the batter into greased muffin moulds and bake for 20 – 25 mins .