Sunday, March 3, 2013

Blueberry Muffins Recipe

Ok, so I had been wanting to add this one to my recipe list for a long time now. This is the easiest and the most fun recipe I have tried so far and the result was soooo gooood!!! While I was making them, my husband's response to my little chit-chats from the kitchen were restricted to just uh-huh's and hmmmm's. But, the moment I took these little rockstars out of the oven and lined them on a rack to cool, I could hear somebody jump from the couch and rush into the kitchen and utter just one word.. "wow"! Yay! Score for me!

But, seriously I'm not kidding. I was surprised at how easy this was to put together. Apart from the blueberries, the other ingredients are most probably in most every gal's fridge. Please try these out. They are so fluffy, moist and tender. They are just so cuuuute! 

Recipe customized from (this lady is super funny and has a lot of easy recipes, perfect for the goofy and lazy cooks like me!)

Prep Time: 15 minutes
Bake Time: 18 - 22 minutes
Makes - 12 - 15 muffins

2 cups all-purpose flour
1 tablespoon baking powder

1/4 Tsp salt
1/2 cup vegetable oil
1 cup milk
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract

1 3/4 cups blueberries, fresh or frozen

Crumb Topping (optional):

2 tablespoons oats
2 tablespoons flour
2 tablespoons honey
1/2 tablespoon vegetable oil

  • Line a 12 mould muffin pan with paper liners (or grease with butter)
  • Pre-heat oven to 400 F (200 C approx.)
  • In a bowl, whisk the flour, baking powder and salt
  • Take about 2 tbsps of flour from the above mentioned mixture and cover the blueberries
  • In a separate bowl, whisk the wet ingredients with sugar, starting with oil and sugar, followed by the eggs, vanilla and milk
  • Now add the dry ingredients to the wet and gently fold. Its ok if we have a lumpy batter, we just want to ensure all are combined. Do not stir, otherwise the muffins will be dense instead of light and fluffy
  • Second last step, gently fold in the blueberries and divide the batter between the twelve muffin moulds
  • Crumb topping (optional)- mix together all ingredients mentioned under crumb topping till we get a lumpy mixture
  • Just add little blobs of the crumb topping over each of the muffin batter in the mould
  • Bake for about 18 to 22 minutes. A tooth-pick inserted must come out clean. (I took mine out at 19 minutes and they were perfectly moist and fluffy)

Let cool for about 15-20 minutes before removing. Serve warm. For longer storage, it is best to refrigerate them. Whenever we need one, we need to just microwave it before popping into our mouth! A superb breakfast addition!

No comments:

Post a Comment