Eggless Chocolate Blueberry Muffins Recipe with step by step photos and video. These muffins are soft, moist and delicious and made with whole wheat flour, cocoa powder and fresh blueberries.
Few More Eggless Baking Recipes on the blog:
- Vegan Orange Cranberry Muffins
- Nutella Sandwich Cookies
- Strawberry Summer Cake
- Vegan Avocado Brownies
- Quinoa Banana Almond Muffins
- Orange Fruit Cake
- Jowar Banana Muffins
Chocolate Blueberry Muffins Recipe with Step by Step Photos:
- Preheat the oven to 180 degrees C.
- Line a muffin pan with paper muffin cups and keep it aside.
- In a mixing bowl, add the whole wheat flour, unsweetened cocoa powder, salt, baking soda and baking powder.
- Whisk everything until well combined. You can also sift the flour to ensure even mixing. Keep it aside.
- In a wide mixing bowl, add sugar, oil, milk, lemon juice and vanilla essence. If you want to prepare the vegan muffins, replace milk with water or any plant-based milk.
- Whisk until well combined.
- Add the prepared flour and cocoa powder mixture to the wet ingredients and gently fold the batter. Do not overmix or overbeat the batter.
- Now add the fresh or frozen blueberries and gently fold the batter.
- Immediately fill each lined muffin cup ¾ full with muffin batter.
- Immediately place the muffin pan in the preheated oven and bake at 180 degrees C for about 25-30 minutes or a toothpick inserted into the center comes out clean.
- Place the muffins on a wire rack and let them cool completely.
How to Make Chocolate Blueberry Muffins Video Recipe:
Eggless Whole Wheat Chocolate Blueberry Muffins
How to Make Eggless Whole Wheat Blueberry Chocolate Muffins Recipe with step by step photos and video. Soft, moist and delicious whole wheat muffins recipe.
Ingredients
- ¾ cup Whole Wheat Flour
- ¼ cup Unsweetened Cocoa Powder
- ½ cup Blueberries
- ½ cup Sugar
- ½ cup Milk
- ¼ cup Oil
- 1 ¼ tsp Baking Powder
- ⅛ tsp Baking Soda
- ¼ tsp Salt
- 1 tsp Vanilla Essence
- ½ tsp Lemon Juice
Instructions
- Preheat the oven to 180 degrees C.
- Combine the flour, cocoa powder, baking powder, baking soda and salt in a mixing bowl. Whisk well and keep it aside.
- Line a muffin pan with paper muffin cups and keep aside.
- In a mixing bowl, add sugar, milk, oil, lemon juice and vanilla essence and whisk until well combined.
- Add the prepared flour and cocoa powder mixture to the milk mixture and gently fold until just combined. Do not overmix the batter.
- Now add the washed blueberries to the batter and fold.
- Fill each muffin cup ¾ full with batter.
- Immediately place them in the preheated oven and bake for 25-30 minutes or a toothpick inserted into the center comes out clean.
- Cool muffins in pan for few minutes and transfer to a wire rack. let them cool completely.
- Serve as breakfast, snack or dessert.
Video
Notes
You can use fresh or frozen blueberries.
Nutrition
Calories: 228kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 1gCholesterol: 2mgSodium: 134mgPotassium: 250mgFiber: 3gSugar: 19gVitamin A: 35IUVitamin C: 1.2mgCalcium: 78mgIron: 1.2mg
Nutrition values are estimates only.
Tried this recipe?Mention @iamharichandana or tag #blendwithspices!
Rafeeda - The Big Sweet Tooth says
Those muffins looks so tempting and delicious… lovely share…
Hari Chandana Ponnaluri says
Thanks a lot, Rafeeda! 🙂
Shubhi says
There is no mention of lemon juice in the ingredients. Please tell the quantity of lemon juice. Thanks
Hari Chandana Ponnaluri says
Hi, sorry about that. Use 1/2 tsp of lemon juice. Thanks for letting me know. updated the recipe now.
Mary says
Can I use strawberries instead of blueberries? Thanks for letting me know.
Hari Chandana Ponnaluri says
Yes! you can replace them with strawberries. 🙂
Siri says
These are tempting me to try! Love this different combination.
Hari Chandana Ponnaluri says
Thank you! 🙂