Eggless Blueberry Muffins
Try these Eggless Blueberry Muffins, which are made in a healthy way using whole wheat flour, and sweetened using jaggery powder. The perfect way to use the fresh, or even frozen blueberries, these muffins are great for kids lunchbox or even as a healthy dessert option.
3/4 cup Jaggery Powder You can substitute with equal amount of coconut palm sugar 1/2 cup Vegetable oil I used Avocado oil, feel free to use any neutral vegetable oil 14 tbsp Yogurt This is equivalent to 3/4 cup + 2 tablespoon 1 tsp Vanilla Extract 1 1/4 cup Whole Wheat Flour 1 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp Salt 1/2 tsp Ground Cinnamon 1 cup Blueberries fresh or frozen
Preheat oven to 350°F (or 180°C). Add oil, jaggery powder, yogurt and vanilla extract to a bowl. Whisk all the ingredients together to form a smooth mixture. Using a sieve, sift whole wheat flour, baking powder, baking soda, salt and ground cinnamon. Gently fold in the sifted dry ingredients over the wet ingredients mixture using a spatula (Do not over-mix at this stage). Add blueberries and fold in to the muffin batter. Do not over-mix. Grease a muffin pan. Pour batter into greased muffin cups. Bake the muffins in preheated oven for 25-30 minutes or till done. The Eggless Blueberry Muffins are ready to be served warm, or these can be stored in an airtight container in the refrigerator for a week!
If Jaggery Powder is not available, you can replace it with equal amount of Jaggery Powder – Organic Coconut Sugar. These are the healthier sugar alternatives. Do not over-mix the batter after adding dry ingredients.
You can you fresh or frozen blueberries for the muffins.