Healthy Whole Wheat Blueberry Muffins with crunchy Topping
 A recipe for Healthy Whole Wheat Blueberry Muffins . These muffins are soft & moist inside with a crunchy muesli topping . A great breakfast / Snack for kids.
Servings Prep Time
10piece 10minutes
Cook Time Passive Time
20minutes 5minutes
Servings Prep Time
10piece 10minutes
Cook Time Passive Time
20minutes 5minutes
Ingredients
Topping
Instructions
  1. In a dry grinder pulse the almond 2-3 times, add sugar and pulse again. Add museli, and cinnamon powder and pulse again and finally add butter and pulse again. Take out the mixture and put it in the fridge.
  2. Pre heat oven at 190 degrees and prepare the muffin tray. You can also use paper liners.
  3. Microwave dry blueberries with 2 tablespoon sugar and water for 1 minutes.
  4. In a bowl mix flours, baking powder and baking soda with a whisk, so that it mixes well.
  5. In a Bowl lightly beat the eggs and balance sugar for 2-3 minutes till it is pale yellow. Add Curd and lemon extract and continue beating for 1 minute or till curd is incorporated.
  6. Add oil and beat for a minute and then fold in the dry ingredients and blue berries.
  7. Batter will be thick. Put equal quantity of batter in each muffin cup. Do not fill more than 2/3rd of a cup. Top it up with the museli mix prepared in Step 1. Tap the tray on the counter two to three times and bake for 15-20 minutes. Insert a toothpick to check if the muffins are done. It is done if the toothpick comes out clean.
  8. Once done take out the tray and let it cool for 5 minutes before taking out the muffins.
Recipe Notes

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