I can’t believe summers already whizzing by. I’m still holding on to my list of summer things planned at the beginning of the season and I’m not even halfway through it. But still I’m happy about the one that I can tick off – a summer picnic! Last weekend, some of us from Teabox packed a picnic basket and headed for that big lungspace in the city centre – Cubbon Park.  While the entire city was still warm and perspiring, Cubbon Park managed to take us by surprise and provided a much needed respite from the heat with it’s shade and grass. 
 
With flowers strewn everywhere, it was a gorgeous sight when we reached at 9 in the morning. We put out our picnic spread, took those chilled iced tea carafe’s out, and sat back to enjoy the day. 
 
And for those who’d like to try some of our picnic dishes, we are happy to present a series of recipes with the first one being these Wholewheat Blueberry Muffins. It was the surprise of the lot, made with whole wheat and yet, moist, soft and absolutely delicious! 
 
 
  Wholewheat Blueberry Muffins - perfect for a summer picnic!
 
Here’s the recipe and I really hope you enjoy it!
 
Serve with a cup of English Breakfast tea or the Citrus Splash Iced Tea if you are on a picnic like us.
 
Wholewheat Blueberry Muffins Recipe
Perfect for a summer picnic!
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Ingredients
  1. 1 1/2 cup Whole Wheat Flour
  2. 3/4 cup All Purpose Flour
  3. 1 cup Brown Sugar
  4. 1/2 teaspoon Salt
  5. 1 teaspoon Baking Powder
  6. 1/2 teaspoon Baking Soda
  7. 1 cup Blueberries
  8. 1 teaspoon Vanilla Extract
  9. 1/3 cup Vegetable Oil
  10. 1 1/2 cups Yogurt
Instructions
  1. Pre-heat oven to 400 degrees Fahrenheit. Line a 12 muffin pan with greased paper cups.
  2. Whisk together both the flours, sugar, salt, baking powder, baking soda and blueberries.
  3. In another bowl, whisk together vanilla extract, oil and yogurt.
  4. Mix together the wet and dry ingredients till just combined. Be careful not to over-mix the batter.
  5. Spoon the butter 3/4 of the way into the muffin cups, and bake for 18-20 minutes, till a toothpick inserted into the middle comes out clean.
  6. Remove the muffins from the oven and let them cool for ten minutes. Transfer them onto a wire rack to cool completely.
Tea Stories - Still Steeping: Teabox Blog https://blog.teabox.com/
 

Photographs by Deekshith Suvarna
Styling by Madhuri Aggarwal

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