Mango and Blueberry Muffins | Prakash Kumar, Executive chef at The Woodrose

Mango and Blueberry Muffins

Preparation Time: 1 Hour

Ingredients Quantity
Maida 200gram
Sugar 60gram
Brown Sugar 60gram
Salt 15gram
Baking powder 5gram
Egg 1 Nos.
Vegetable oil 5ml
Buttermilk 20ml
Vanilla essence 3ml
Alphonso mango 225gram
Blueberries 225gram


  • Preheat the oven to 425 degrees.
  • Line muffin tin with paper cups.
  • Mix the flour, salt, baking powder, and sugars together in a large bowl.
  • In a small bowl, add the egg, buttermilk, oil, and vanilla essence then whisk it properly.
  • In a blender or food processor, purée the mango until it becomes smooth.
  • Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed.
  • Fold in the mango purée until just barely mixed. Toss the blueberries with 2 tablespoons flour and gently fold in blueberries.
  • Fill muffin cup with batter
  • Bake at 225 temp. for 20-30 minutes or until they’re golden on top and an inserted skewer comes out clean
  • Let it cool for some time in the tray itself.

Now serve it!!

Prakash Kumar, Executive chef at The WoodrosePrakash Kumar
Executive Chef, The Woodrose


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