Thursday, 12 April 2018

Wholewheat-Oats flour-Honey Blueberry Muffins: Healthy and Nutritious!! No white sugar!

An oft asked question to any baker is...what is the difference between a cupcake and a muffin?? They look the same...right?!! Well! not everything that looks same is actually same! Technically speaking, a muffin is a cousin of quick breads...and a cupcake is the cousin of cake. If you look at their crumbs, muffin has coarse texture, unlike the fine smooth crumbs of a cupcake. Their processing is also different. Muffins use the "wet-dry ingredients" method of mixing...cupcakes rely on creaming method. Taste-wise, muffins are drier than cupcakes and definitely need Jam, butter, juice or milk alongwith. Cupcakes are buttery treats...screaming occasional indulgence. But whether it is a muffin or a is loved by one and all. Seriously! who can say no to them.
These blueberry muffins are made with Wholewheat and oats flour (no All-purpose flour) and sweetened with Honey instead of Sugar...wholesome and nutritious, with a lot of fibre punch from oats!!

Who doesn't like a yummy treat with a healthy twist.... oh yesss!!!I can see many hands going up on that๐Ÿ˜Š๐Ÿ˜Š. I like my muffins somewhere in-between that muffin and cupcake texture...less sweet than cupcake, less dry than a muffin. These beauties fit my bill perfectly...moderately sweet and finer crumbed than a muffin...
I like to make muffins fresh, hence this recipe is for a small batch - 6 standard size Muffins. You can easily double or triple it to suit your requirements. They keep well in an air-tight container in fridge (during hot weather) for 3 days....if they last that long๐Ÿ˜‰๐Ÿ˜‰!!
Yield: 6 standard Muffins
Pre-preparation: Pre-heat your oven to 190℃/ 375℉

(My 1 cup = 240 ml/8 oz.)
1 Large Egg (for Eggless version see *TIPS Below)
6 Tablespoons Honey
4 Tablespoons Unsalted Butter
1/2 Cup+1 teaspoon Full-fat Milk
1 teaspoon Vanilla Extract

1 cup Wholewheat pastry flour (I use Sharbati Atta)
2 Tablespoons Cornflour
1/2 Cup Oats Flour
1.5 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/8 teaspoon salt
1/8 teaspoon ground Nutmeg
1 cup Fresh Blueberries (use whole berries, don't cut)


1.Sift together dry ingredients 3-4 times. Sifting is essential for fine texture.
2. Whip together Egg and honey till light and frothy. Add in remaining wet ingredients, mix properly.
3. Add in wet ingredients to dry ingredients and fold in till just mixed. Lightly fold in blueberries.
4. Scoop the batter into muffin liners and pop into the oven.

5. Bake at 190℃/375℉ for 15-20 minutes.
6. Take them out of the oven and let them cool on a cooling rack.

1. For a finer crumbed muffin, it is essential that u sift the dry ingredients 3-4 times, and whip the eggs first before adding other wet ingredients to it.
2. For Eggless version, just omit the egg and use 1/4 Cup thick curd in its place, remaining ingredients and procedure remain the same.
3. To test the doneness of the muffin, insert a skewer in the middle of a muffin and pull out. Muffin is done if skewer comes with a few moist crumbs sticking to it.

Happy baking friends...hope they become a staple in your home, as they have become in mine...

Enjoy these delicious treats...


  1. Hello Malvecka Meghna Here! You have a fantastic blog, looking forward to being in touch. Much Love -Meghna.

    1. Thanku soo much dear๐Ÿ’“...yes! Would love being in touch๐Ÿ˜š๐Ÿ˜š..tkcr!!

  2. They look lovely. Would have tasted really good. Want to try with blueberries.

    Houston Carpet Stretching


Thanks a lot for visiting my blog. Your comments and suggestions are dear to me, so please feel free to post your queries here. I'll love replying to them. Tkcr.