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Ragi and Whole Wheat Blueberry Muffins
Sapana Behl
Healthy and filling ragi flour and whole wheat and blueberry muffins. These muffins are super moist and very delicious too.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast, Dessert
Cuisine
American, Fusion
Servings
6
People
Ingredients
1x
2x
3x
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
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.
Notes
These muffins stay well for 3 days at room temperature and up to a week in the refrigerator.
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@Behlsapana
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#cookingwithsapana
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