Whole Wheat Blueberry Oats Muffins

Whole Wheat Blueberry Oats Muffins. We do have strict no snack purchases policy at home. So I prefer baking healthy muffins or cupcakes weekly to feed

the entire family for breakfast or snack. Its either sweet or savory and today I have No refined Sugar, No refined Flour , Reduced Sugar and No Butter recipe with loads of blueberries.

This is a perfect way to indulge blueberries in kids diet who hates to eat berries as it is ! Instead of buying do consider baking these healthy muffins at home. I make muffins often and this is my decent video Recipe i posted so far, also going to post millet based muffins, vegan and eggless recipes in near future.

Whole Grain Wheat Flour – I always use whole grain flour in baking and cooking. If you are a beginner do mix half of regular wheat flour and whole grain flour for this recipe, the difference between these two is the whole grain has bran , germ and endosperm which has coarse texture. The entire video shoot has the wheat flour I used and it’s not a sponsor post 🤣.

Raw Cane Sugar – I always use cane sugar and in reduced quantity, which is accepted by my under 10 years old kiddos. But you can adjust with the mentioned plus 2 tbsp quantity.

Egg & Eggless Option – This recipe with whole grain flour definitely needs one egg (i showed the same in recipe card and video). I will be coming up with few more eggless versions muffins or look at the previously posted Eggless Oats Muffins HERE. However I provided an Eggless Muffin recipe with half wheat and half unbleached flour after this ingredients list talk.

Yogurt/Curd – I use homemade yogurt and if its store bought do dilute with 1-2 tbsp water or milk or adjust the final muffin batter consistency with milk.

Raw Cane Sugar – Use warm milk to dissolve the raw cane sugar or powder it in the food processor.

Vanilla Extract : Its a pure vanilla extract which has strong flavor and if using imitation do increase the quantity to 1 tsp.

Blueberries – The fresh blueberries can be easily replaced with frozen or dried ones. Coat the berries in flour only for fresh or frozen berries band add the dried ones directly in the batter. Will be showing few bakes with frozen in near future.

Cinnamon Powder – gives a great flavor to these muffins and you can easily replace it with cardamom or any other flavor.

Oil – I use cholestrol free oil and for richness do replace it with melted butter.

Chemical Ingredients – I use double acting baking powder and soda.

Eggless Whole Wheat Blueberry Oats Muffins Recipe

50% Wheat Flour + 50% All Purpose Flour – 1.5 Cups
Powdered Oats – 1/2 Cup
Baking Soda – 1/2tsp
Baking Powder – 1.5tsp
Salt – 1/4tsp
Flavorless Oil/Butter – 1/4 Cup
Yogurt – 1 Cup
Blueberries – 1 to 1.25 Cup
Raw Cane Sugar – 1/3 Cup Plus 2 Tbsp
Warm Milk – 2 Tbsp plus 1 Tbsp for batter consistency
Vanilla Extract – 1/2tsp
Cinnamon Powder – 1 tsp

Muffin Batter Preparation

• Wash and dry the berries before start preparing the batter.
• Also powder the oats, chop the walnuts, measure and keep all the ingredients ready.
• In a mixing bowl add whole wheat flour and oats powder.
• Mix them well and add a tbsp of this flour to the blueberries and coat well (Pic 1).
• Now add baking soda, powder, salt and cinnamon powder to the flour mixture (Pic 2).

• Mix them well , now prepare the wet ingredients mixture.
• For this add hot milk and sugar together(Pic 3), so that sugar dissolves well.
• Let the mixture cool completely before adding other ingredients.
• Now add oil and curd (Pic 4) to the milk plus sugar mixture.
• Mix them well then add egg and vanilla extract, now wet ingredient mixture is ready (Pic 5).
• Pout this mixture to the dry ingredient mixture and mix until there is no trace of dry flour (Pic 6).
• If needed add milk to adjust to the right batter consistency as shown in Pic 6 or Pic 8 and Video at 3:53 Minutes or at 4:23 Minutes.
• Add the coated berries and gently mix as shown in the video at 4:16 Minutes or in the picture 7.

• Since mine is a non stick muffin pan, I just grease with oil and bake the muffins.
• So just grease oil or use baking paper as you wish.
• Pout the prepared batter (Pic 8) in each muffin hole.
• Top each muffins with chopped walnuts (Pic 9) or raw sugar as you wish.
• Bake in preheated oven at 375 F for 17-18 minutes.
• Let them cool completely (Pic 10) before removing from the pan.

Recipe Card

Notes

1. Do prepare the batter stiff otherwise you miss the dome in the muffins.
2. Don’t make the batter too tight and dry, while mixing the batter it should be flexible otherwise this whole grain muffin batter turns hard after baking.
3. Coat the berries with flour before adding chemical ingredients and this is an important step to avoid berries sinking at the bottom.
4. Reduce or adjust the sugar while using dried berries.

YouTube Tutorial