Ayurvedic Cakes/Muffins · Ayurvedic Recipe · Baked Treats · Blueberry · Cakes/Muffins · Dessert · Eggless Cakes · Party Special · Recipe without Onion/ Garlic · Wheat

Eggless Whole Wheat Blueberry Muffins | Ayurvedic Muffins

Eggless Whole Wheat Blueberry Muffins
Eggless Whole Wheat Blueberry Muffins

Choose organic ingredients whenever possible.

Ingredients : (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Whole Wheat Flour – 1 1/2 cups (or use half spelt flour)
  • Fresh Blueberries – 1 cup
  • Succanat or Raw Cane sugar – 1/3 cup (for mildly sweet muffins)
  • Oil/Ghee – 1/4 cup
  • Buttermilk – 1 cup
  • Aluminium-Free Baking Powder – 1 1/2 tsp
  • Organic Orange Oil – 3 drops(Optional)
  • Salt – a pinch

Spice Mixture:

  • Cinnamon powder – 1/8 tsp
  • Cardamom powder – a pinch
  • Clove Powder – a pinch
  • Dry ginger powder – 1/8 tsp
  • Kalonji Powder – a pinch
  • Dried Rose Petal Powder – 1/2 tsp

Get Started

Spongy Blueberry Muffins
Spongy Blueberry Muffins
  • Preheat oven to 350 F.
  • Line a muffin tray with muffin cups.
  • In a bowl, sieve all the dry ingredients and mix well. Keep it aside.
  • In another bowl, add oil, buttermilk, sugar, spice mixture, orange oil and beat well till the sugar dissolves completely.
  • Now slowly add the dry ingredients to this wet mixture and mix gently. (Do not over mix as this will lead to a hard muffins)
  • Gently fold in blueberries.
  • Soon after mixing, place it in the oven and bake it for 20-25 mins or till the toothpick comes out clean.
  • Cool it on a wire rack.

Spongy, Healthy and Tasty Whole wheat blueberry muffin is ready!


  • Watch out every 2-3 mins after 15 mins of baking as each oven takes different time to cook.
  • Muffins are quite heavy. Enjoy it in moderation. Do add the spice powders mentioned in the recipe which helps in better digestion.

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