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Eggless Whole wheat Jackfruit Blueberry Muffin recipe

Eggless Whole Wheat Jackfruit Blueberry Muffins

Course Breakfast
Cuisine continental
Keyword breakfast, muffin
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Author Priya Shiva


  • Whole wheat flour - ¾ cup
  • Jackfruit – 1 cup (remove seeds and chopped)
  • Ripe Banana - 1 (big one)
  • Olive Oil - ¼ cup
  • Sugar - ¼ cup
  • Baking powder - ½ tsp
  • Baking soda - ½ tsp
  • Vanilla essence - ½ tsp
  • Blueberries - ½ cup
  • Milk – 2 tbsp.


  1. Preheat the oven at 180 C/350 F.

  2. Sift flour, baking powder and baking soda together.

  3. Add banana, milk and jackfruit to your food processor and prepare fruit puree.

  4. Add oil, banana-jackfruit puree, and vanilla essence in a mixing bowl and mix well.

  5. Add sugar and mix well. Now add sifted flour slowly to the bowl and fold. Do not over mix.

  6. Keep 2 tablespoons of blueberries aside and add the remaining in the mixing bowl. Give a quick stir.

  7. Grease the muffin cups evenly with little oil or use liners and pour the batter in each cup. Make sure you fill only ¾Th of each muffin cup. Add few blueberries on the top.

  8. Now bake in the oven for 25-30 minutes. Remove from the oven and allow the muffins to cool completely. Muffins are ready!