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
Theme-Secret Ingredients
Dish-Ragi Blueberry Muffins
SourceKing Arthur Flour


Print
Ragi and Whole Wheat Blueberry Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Healthy and filling ragi flour and whole wheat and blueberry muffins. These muffins are super moist and very delicious too.

Course: Breakfast, Dessert
Cuisine: American, Fusion
Servings: 6 People
Author: Sapana Behl
Ingredients
  • 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
Instructions
  1. Preheat oven to 400°F and line a 12 hole muffin tray with paper liners or grease with oil.

  2. In a mixing bowl sift together flours, baking powder, baking soda and cinnamon. Stir in blueberries and mix gently to coat in flours.

  3. In another bowl whisk together sugar and oil. Stir in buttermilk and vanilla. 

  4. Combine dry ingredients into the wet and gently fold in to combine.

  5. Spoon the batter into the prepared pans. Bake in preheated oven for about 20 minutes.

  6. Check with the skewer and remove from oven. Cool on wire rack.

  7. Sprinkle with cinnamon sugar if desired. Serve and enjoy.

Recipe Notes

These muffins stay well for 3 days at room temperature and up to a week in the refrigerator.


Nutrition Facts
Serving Size 1 cupcake
Servings Per Container 12

Amount Per Serving
Calories 168 Calories from Fat 42.3
% Daily Value*
Total Fat 4.7g 7%
Saturated Fat 0.8g 4%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 137mg 6%
Total Carbohydrate 30.4g 10%
Dietary Fiber 0.9g 4%
Sugars 19.4g
Protein 2.4g 5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Enjoy!!

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8 comments on “Ragi and Whole Wheat Blueberry Muffins”

  1. Vaishali says:

    Wow ! They have been beautifully baked ! Perfect shape ! Glad that you finally could get your family to like this ragi flour .

  2. Kalyani says:

    sooooo inviting, Sapana ! whats not to like in these 🙂 and so apt for the blueberry season there, right ??

  3. Jayanthi says:

    Awesome muffins and I love your muffin wrappers they look so good

  4. No doubts, these ragi & wheat blueberry muffins are healthy. They look delicious too, but more than anything else, I loved yours muffin cups 🙂

  5. Jayashree says:

    Lovely texture. The paper cups in which you’ve baked looks so pretty.

  6. I’ve not tried adding ragi, barley ot other millet flours to muffins. These muffins look so soft and delicious. Have bookmarked the recipe.

  7. Awesome muffins Sapana..the clicks are great! and what a treat..

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