Last week’s Whole Wheat Chocolate Chip Muffins were a big hit with my niece and my daughter. This week again my daughter demanded more muffins so I baked these muffins to carry as a snack for a small trek that we were planning to do with friends and their families. I baked the muffins a day before the trek and offered it for tasting. All of us made it to the trek but not the muffins, as everyone had muffins as dessert the day before.
Fresh blueberries are not readily available in India so I use dry blueberries that are available in many gourmet stores and online too. You can microwave the dry blueberries with 2 tablespoon Sugar and 1 tablespoon water. If you get fresh blueberries you can use them directly. Muffins are a good option for a picnic with kids, for their snack box, Breakfast or even as dessert with a syrup or ice cream. I make just about enough muffins to last a week. Muffins should be stored in an air tight box and can last for a week.
What I like most about these muffins is the crunchy muesli topping. I always keep unsweetened muesli at home, as it is my preferred breakfast or snack. The muffins are soft and moist, inside. I have used oil and whole wheat flower to make it healthier. I also sneaked in a few almonds in the topping.