Blueberry Muffins

Prep Time: 10 mins | Cook time: 20 mins | Total time: 30 mins

Course: Teatime snack | Servings: 10 muffins

Difficulty level: Easy


  • 100 grams maida / all-purpose flour
  • 100 grams amaranth (cholai) flour
  • 100 grams granulated sugar
  • 2 tbsp powdered sugar
  • ¼ tsp salt
  • 2 tsp baking powder
  • 80 ml canola oil (or replace with any other refined vegetable oil)
  • 1 large egg
  • 100 ml low fat milk
  • 1 tsp vanilla paste
  • 150 grams fresh blueberries



  • Heat oven to 200C / 400F
  • Line muffin tray with paper liners
  • Mix the dry ingredients - wheat and amaranth flour, granulated sugar, salt and baking powder - in a large bowl
  • Add oil, egg, milk and vanilla paste in a small bowl. Whisk until combined
  • Add oil-milk-egg mixture to the dry ingredients. Use spatula to mix into a thick batter
  • Add blueberries and fold
  • Spoon batter into the muffin cups. Sprinkle half the powdered sugar over the tope of each of the muffins
  • Bake muffins for 15 minutes. Check for doneness by inserting a toothpick into the center of a muffin – if it comes out wet, bake for another 3-4 minutes.
  • Remove muffins from oven and transfer tray to a cooling rack
  • When cool, dust remaining powdered sugar on the muffins
  • Serve with your favourite afternoon chai / coffee, or eat as an anytime snack
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