Blueberry Whole Wheat Muffin
10 to 12`` People
Take a large mixing bowl and one by one add the India Gate whole wheat flour then the baking soda, baking powder, salt according to taste, and the cinnamon powder. Mix all these well by using either your hand or a whisk. In the meantime preheat the oven to 400 degrees Fahrenheit.
Grease all the cups for the muffin with the butter cooking spray or coconut oil. But if you are using any nonstick cookware then you are not required to grease them.
Take another medium mixing bowl and add the oil and the Honey or maple syrup and mix them well. Now one by one add the eggs followed by curd and vanilla essence and again, mix them well. You can also use a hand blender or a mechanical whisker.
After the completion of the previous steps, if you still see that there are few lumps left then make them even because we need to avoid the formation of the lumps.
Take approximately one teaspoon of India Gate whole wheat flour and toss the blueberries with it. It will prevent the blueberries from sinking to the bottom of the mixture. The mixture will be pretty thick, so don't worry.
With the help of a big tablespoon, divide the batter into equal portions and add them to the Muffin cups. For this purpose, you can also use the ice cream scoop.
Sprinkle the white sugar powder on the top of the muffins. And then let it get baked in the oven for approximately 20 minutes or until the surface of the muffins turns golden.
You can insert a toothpick into a muffin once you take it out from the oven and check its softness.
Now place the Muffin baking tray on a cooling Rack and allow it to cool down at room temperature. You might need a knife or a spoon to loosen the outer edge of the muffins from the pan.
If you have a few extra muffins and you want to store them then just cover them in a box and you can let it out, at room temperature for roughly two days. You can also put them inside the refrigerator for up to 4 days.