Ragi and Whole Wheat Blueberry Muffins
Whole wheat and Ragi blueberry muffins made with fresh blueberries and ragi flour in combination with whole wheat.
These muffins are super healthy and power packed with ragi flour which gives them a nice taste and wonderful flavour. I made these ragi blueberry muffins a few weeks ago and served to my family for our breakfast. To my surprise, Mr H loved the muffins and asked me to make them more often.
I have had tried ragi flour in chapati or dosa but no one ever liked it before. But in the muffins, they couldn’t be guessed it. It was a total win for me to incorporate ragi in our diet.
Blogging Marathon#78 Week2/Day3
Dish-Ragi Blueberry Muffins
Source– King Arthur Flour
Healthy and filling ragi flour and whole wheat and blueberry muffins. These muffins are super moist and very delicious too.
- 1 cup ragi flour
- 1 cup whole wheat flour
- 1 cup blueberries
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup olive oil
- 1 1/2 cup buttermilk
- Cinnamon sugar to top, optional
Preheat oven to 400°F and line a 12 hole muffin tray with paper liners or grease with oil.
In a mixing bowl sift together flours, baking powder, baking soda and cinnamon. Stir in blueberries and mix gently to coat in flours.
In another bowl whisk together sugar and oil. Stir in buttermilk and vanilla.
Combine dry ingredients into the wet and gently fold in to combine.
Spoon the batter into the prepared pans. Bake in preheated oven for about 20 minutes.
Check with the skewer and remove from oven. Cool on wire rack.
Sprinkle with cinnamon sugar if desired. Serve and enjoy.
These muffins stay well for 3 days at room temperature and up to a week in the refrigerator.