Ingredients:
- 1 1/2 cups (180g) whole wheat flour (make sure it's finely milled for a light texture)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon powder (optional, for a warm flavor)
- 1/2 cup (100g) sugar (or you can use jaggery or coconut sugar for a healthier option)
- 1/2 cup (120g) plain yogurt (or dairy-free yogurt for a vegan version)
- 1/4 cup (60ml) vegetable oil (or melted butter)
- 1/2 tsp vanilla extract
- 1/4 cup (60ml) milk (dairy or plant-based, adjust as needed)
- 1 tbsp lemon juice (optional, to balance the flavor)
- 3/4 cup fresh or frozen blueberries (plus a few extra for topping)
- 1 tbsp whole wheat flour (for tossing the blueberries)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 180°C (350°F). Line a muffin tray with paper muffin liners or grease it lightly.
2. Prepare Dry Ingredients:
- In a medium-sized bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon powder (if using). Set aside.
3. Mix Wet Ingredients:
- In a large bowl, combine the sugar, yogurt, and oil. Whisk them together until smooth and well combined.
- Add the vanilla extract, milk, and lemon juice (if using) and mix well.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring gently. Mix until just combined. Be careful not to overmix, or the muffins may turn out dense.
5. Prepare the Blueberries:
- Toss the blueberries with 1 tablespoon of whole wheat flour. This helps prevent the blueberries from sinking to the bottom of the muffins while baking.
6. Fold in Blueberries:
- Gently fold the coated blueberries into the muffin batter, being careful not to crush them.
7. Fill Muffin Cups:
- Spoon the batter into the prepared muffin tray, filling each cup about 3/4 full. Top each muffin with a few extra blueberries for a nice presentation.
8. Bake:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or with a few moist crumbs.
- If the tops are golden brown, it’s a good sign they’re done.
9. Cool:
- Once baked, remove the muffins from the oven and allow them to cool in the tray for 5 minutes. Then transfer them to a wire rack to cool completely.
10. Serve:
- Serve the muffins warm or at room temperature. They go wonderfully with a cup of tea or coffee!
Tips & Tricks:
1. Blueberries:
o If using frozen blueberries, do not thaw them before using. Toss them directly into the flour mixture to avoid them bleeding too much color into the batter.
2. Texture:
o Whole wheat flour can make the muffins a little denser than all-purpose flour. If you prefer a lighter texture, you can replace half of the whole wheat flour with all-purpose flour.
3. Sweetener:
o Adjust the sweetness to your taste. You can use honey, maple syrup, or stevia for a healthier, natural sweetener. If you prefer a less sweet muffin, you can reduce the sugar slightly.
4. Vegan Version:
o For a vegan muffin, use plant-based yogurt and substitute the milk with a non-dairy milk like almond or oat milk. You can also replace the oil with melted coconut oil or vegan butter.
5. Extra Flavor:
o Add a teaspoon of orange zest or lemon zest to the batter for a fresh citrus flavor that pairs perfectly with blueberries.
Storage:
- Room Temperature: These muffins stay fresh for 2-3 days when stored in an airtight container.
- Refrigeration: You can refrigerate the muffins for up to 1 week. Just reheat them in the microwave for a few seconds before serving.
- Freezing: Muffins can be frozen for up to 1 month. Place them in an airtight container or freezer bag and thaw them at room temperature.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
click and follow Indiaherald WhatsApp channel