Whole Wheat Blueberry muffins (Eggless)

I had gone to Accu’s house last week (my baker friend whom I had mentioned about in my very first post). She has 2 kids (one a cute and naughty toddler) and she has close to negligible outside help. Yet, she manages to not only handle the kids beautifully (she’s a highly organised person mind you) but also cooks well (and variety) and bakes ever so often. I always wonder how she does it so effortlessly. Confession – In the last 4 years that I have known Accu, I have never actually seen her bake. I have only eaten her finished products. I was first a customer to her (still am :)) and later we became friends :). I have never been disappointed with any of her bakes. Be it a regular muffin to just stuff over an evening cuppa tea or a nicely decked birthday/ anniv cake (the fondants and the ganache ones), everything has been top notch. Anyways, last week was the first time I had actually seen her bake (I must thank for the non-existence of the curd required for this recipe in her house that day. Yes, curd in this recipe people, curd in this recipe :)). Though she doesn’t blog (at least not yet) nor takes step wise pictures, I was thoroughly impressed at how neatly she had stacked up the items to be used & kept huge bowls ready for mixing the wet & dry (might I add, nice looking bowls too). I don’t think I have been bothered about how my bowls looked before I started blogging :). The final icing on the cake – she kept yapping with me and jiggled around with the stuff so quickly and got the muffins into the tray and into the oven. However, she used a very regular whole wheat flour and it made the mixture slightly thicker/ denser than it should have been. Unfortunately, I couldn’t taste the end product since I had to leave early. However, she messaged me later saying that the muffins turned out well (to her own surprise since she was very skeptical about the consistency of the batter) and that I should give it a shot as well (she knows I am alway on the lookout for eggless recipes). This was the first time she tried out this recipe as well. In case you guys check the link out, you can see it comes highly recommended. I can tell you now having tried it – this recipe is an absolute absolute keeper. I was expecting a good product yes, since Accu recommended it. But I genuinely didn’t expect such a moist muffin. It almost melts in your mouth :). I sent a big one over to Accu for her feedback and she said it was totally blog worthy (from the horse’s mouth peeps :D). That’s a total win for me! Do do try this recipe. Extremely easy, extremely tasty & fairly healthy (There’s still sugar in it :))!

Whole Wheat Blueberry muffins (Eggless)
Prep Time
10 mins
Cook Time
25 mins
Servings: 12 nos
Dry Ingredients
  • 2.25 cups white whole wheat flour/ brown flour
  • 1 cup brown sugar
  • 1.5 tsp baking powder
  • 3/4 tsp salt
  • 3/4 tsp cinnamon powder
  • 1 cup fresh blueberries (washed & patted dry)
Wet Ingredients
  • 1/3 cup vegetable oil
  • 1.5 cup yoghurt (whipped & at room temperature)
  • 1.5 tsp vanilla essence
  1. Preheat your oven to 200c. In a wide bowl, mix all the dry ingredients.

  2. In a separate bowl, whisk together all the wet ingredients.

  3. Pour the wet ingredients into the dry ingredients and gently fold till the mixture is well incorporated,

  4. Lightly grease the muffin tray or line them with parchment paper/ muffin cups. 

  5. Fill in each of the muffin cup to 2/3rds of it's capacity. 

  6. Bake at 200c for 20-25 minutes checking intermittently after 15 minutes by piercing a sharp object like a toothpick into the cupcake (If it comes out clean, the baking is done).

  7. Transfer the muffins onto a coolant rack and let them cool for a few minutes.

  8. Munch into the healthy goodness where you are sure to chew on the oozy blueberries.. yummmm! 

Recipe Notes
  1. The original recipe calls for baking between 18-20 minutes. However, mine took 25 minutes. It might be to do with where I place my muffin tray and also the actual temperature the oven gets heated to rather than what reads on the outside. So keep an eye on your muffins after 15 minutes checking them every few minutes once.
  2. In case you don't have white whole wheat flour or the baking brown flour, you can totally use the regular whole wheat. However, in that case it wouldn't turn out as moist as it should be with the other variant :).

Stepwise pictures

Preheat oven to 200c. In a wide bowl, throw in all the dry ingredients.


Mix all the dry ingredients. Set it aside.

In a separate bowl, toss in all wet ingredients.

Whisk well

Throw in the wet ingredients carefully into the dry ingredients and fold in gently.

Mix well to form a gooey textured batter.

Lightly grease muffin trays and fill the muffin cups with the batter.

Bake at 200c for 20-25 minutes checking every few minutes after 15 minutes using a toothpick.

Cool the muffins on a cooling rack for a few minutes before digging into the gooey & soft goodness.

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2 Responses

  1. Uuusaahhhaa says:

    5 stars
    Hey soumms ….nice recipe da. Are u using oven or otg. Mine is an otg so wanted to clarify this point before I try this out

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