Prep Time: 10 mins | Bake Time: 18–22 mins | Total Time: ~30 mins
Yield: 12 muffins Ingredients:
- 1 and 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 cup jaggery powder (adjust to taste)
- 1/2 cup plain thick yogurt
- 1/4 cup oil (olive oil /butter/melted ghee)
- 1/4 cup milk (or more if batter is too thick)
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen, lightly coated in flour)
Instructions:
- Preheat oven to 350°F (175°C). Grease or line a muffin tray.
- In a bowl, mix whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together yogurt, jaggery, oil/butter, and vanilla extract.
- Add wet ingredients to dry and gently fold (do not over mix).
- Add milk as needed for a soft batter.
- Fold in blueberries.
- Fill muffin cups about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5–10 minutes in the tray, then transfer to a wire rack to cool completely.
Tips:
Tips:For extra crunch, sprinkle chopped nuts or oats on top before baking.
These muffins taste even better the next day—super moist!
Can be frozen for up to a month.
Love healthy homemade snacks? Don’t miss our Healthy Granola Bar Recipe for a naturally sweetened treat!
so delicious that you cannot stop at one! Thank you for this fantastic recipe.
Mouthwatering recipe..❤️