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Double Berry Breakfast Muffins

Swati
Whole Wheat Muffins with the goodness of oats, strawberries and blueberries. Ideal for breakfast or anytime snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 pieces

Ingredients
  

  • 1 Cup Whole Wheat Flour
  • 1/4 Cup Oats
  • 3/4 Cup Brown Sugar
  • 1 Cup Mixed Berries Blueberries, Strawberries or Raspberries
  • 1/4 Cup Olive Oil or any flavorless oil
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 Cup Yogurt/Curd
  • 1/2 Cup Milk
  • 1 Tsp Apple Cider Vinegar
  • 1/4 Cup Walnuts
  • 1 tsp Strawberry Essence or any other fruity essence
  • 1 tsp Vanilla Essence

Instructions
 

  • Pre-heat oven at 350 F or 180 C.
  • Mix together flour, baking soda, baking powder and oats. Very finely chop walnuts. Add the apple cider vinegar in milk. Let it rest for 5-10 mins.
  • Beat together oil, sugar, both the essences and yogurt till sugar dissolves.
  • Fold in flour in sugar mix. Roughly mash strawberries with a fork and dust the blueberries with flour.
  • Fold in the berries in batter and transfer to muffin pan.
  • Add chopped walnuts over batter. Press a little with spoon.
  • Bake in the preheated oven for 25-30 mins.
  • When baked, cool on wire rack, then store in an airtight container.

Notes

You can use any flour for these muffins. Almond Meal, Wholewheat or all-purpose flour.
Oats are optional but these increase the nutrient value of the muffins. Replace the equal amount of any flour with the oats if you want to skip oats.
Instead of oil, you can add melted butter to these.
Adjust the quantity of milk as per the juiciness of berries. Also, add frozen blueberries coated with flour. This will keep in check the moisture in berries.
Keyword Fruity Muffins, Muffins, Quick Bread Muffins
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!