Whole Wheat Blueberry Chocolate Chip Muffins

Whole Wheat Blueberry Chocolate Chip Muffins

Fall in love with the delicious blueberry chocolate chip muffins. These are tasty and healthy with the goodness of whole wheat flour and powdered jaggery!!

The love for chocolate chips continues… Though, here the blueberries are in equal proportion to the choco chips. It had been a long time since I baked muffins. These days cookies baking is in action, since we have stopped getting biscuits and cookies from outside. But this time, I somehow managed to give a break to the cookies saga.

So, here comes my twelfth recipe under “My Julie & Julia Project” for this year. For those who don’t know, I have started this project under which I will be posting 100 recipes from my kitchen by the end of the year 2019. This is the Recipe #12. Here is the link to “My Julie & Julia Project” post:

Julie & Julia – Starting my journey

This recipe has not actually happened by chance. I have been planning to bake these muffins since a very long time. I am always inspired by some awesome food bloggers, especially those who happen to give simple recipes, which are easy to be modified into some healthier bakes. If the recipe is simple to follow, with easily available ingredients, then I am most likely fascinated to try a healthier version of the same.

Mostly I either try converting the recipe into an eggless one, or I try to play with different kind of flours like whole wheat, chickpea, finger millet etc. Also, I try to replace the refined sugar with a healthier alternative, like jaggery powder. Sometimes, I play with alternatives for butter and oil etc.

So, this recipe got its roots from Smitten Kitchen’s blog for Perfect Blueberry Muffins. Here is the link to the original recipe if you want to try that:

Smitten Kitchen – Perfect Blueberry Muffins

I have made certain modifications to the original recipe, making it a slightly healthier version. Flour and sugar are the main changes that I made. White flour is replaced by whole wheat flour, and refined sugar has been replaced by jaggery powder. (Please don’t mind the muffin liners picture below, I was just testing my photography skills. LOL!!)

So continuing, instead of blueberries, I have done a half-n-half of blueberries and choco chips. Also, I have skipped the final sprinkle of turbinado sugar, and included that amount in the batter itself. The original recipe does not call for it, but I have added a teaspoon of Vanilla Essence as well in this recipe.

The love for Trader Joe’s is again seen in this recipe. I have used Dried Blueberries and Semi-Sweet Chocolate Chips from Trader Joe’s here. I am always bowled over by their products, and I am sure they are a favorite among a lot of people.

I have been a fan of Smitten Kitchen’s recipes. And there are more in my list that I want to try and share with you guys. Do check out their blog for some awesome food inspiration.

And finally, do try the recipe and let me know if you wish to suggest more changes and/or additions to the recipe. I would love to give it a try.

Happy baking everyone!!

Method (Step-by-step with pictures)

• Preheat oven to 375 degree F. Meanwhile, mix the melted butter with jaggery powder until smooth.

• Add in the yogurt and egg to this mixture.

• Also add vanilla essence to this. The wet ingredients mixture is now ready.

• For the dry ingredients, mix in whole wheat flour, baking powder and baking soda and salt to the wet mixture.

• Finally add the dried blueberries and chocolate chips and give it a stir.

• Scoop out 2-3 tablespoons of mixture and pour in the lined muffin cups. (I got 12 muffins out of this mixture)

• Once the oven is preheated, bake the muffins in the oven for around 25 minutes, or till the muffins are done (when the inserted toothpick comes out clean). Remove the muffins from the oven, and allow them to cool before serving.

The whole wheat blueberry chocolate chip muffins are ready to be relished!!