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5
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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.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Baking, Breakfast, Dessert
Cuisine:
International
Servings:
6
Calories:
228
kcal
Author:
Hari Chandana Ponnaluri
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:
228
kcal
|
Carbohydrates:
32
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
134
mg
|
Potassium:
250
mg
|
Fiber:
3
g
|
Sugar:
19
g
|
Vitamin A:
35
IU
|
Vitamin C:
1.2
mg
|
Calcium:
78
mg
|
Iron:
1.2
mg