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5 from 1 vote

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 Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Baking, Breakfast, Dessert
Cuisine: International
Servings: 6
Calories: 228kcal
Author: Hari Chandana Ponnaluri


  • 3/4 cup Whole Wheat Flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 1/2 cup Blueberries
  • 1/2 cup Sugar
  • 1/2 cup Milk
  • 1/4 cup Oil
  • 1 1/4 tsp Baking Powder
  • 1/8 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Vanilla Essence
  • 1/2 tsp Lemon Juice


  • 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 3/4 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.



You can use fresh or frozen blueberries.


Calories: 228kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 134mg | Potassium: 250mg | Fiber: 3g | Sugar: 19g | Vitamin A: 35IU | Vitamin C: 1.2mg | Calcium: 78mg | Iron: 1.2mg