Monday, September 21, 2015

Blueberry Muffin

Summer Vacations are over, hubby has resumed office n my lil one is back to school. Super excited about meeting his friends after a two month long vacation part of which was spent here in Dubai and the rest in India. As usual holidays back home are just awesome, fun time with family and friends, lots of food n chit chat...then finally the day arrives when you have to leave and that's when you actually feel how soon time flies... anyways that's life and we need to keep going.

"Blueberry Muffin"
Now that school has started I need to get back to my routine, and the most important thing is Ami's after school snack. Though my most preferred options are fresh fruits, quick sandwiches and smoothies, at times he wants to have cakes and muffins. I made these Blueberry Muffins for him, as fresh Blueberries are available these days and have also used Buttermilk, which gives the muffins a nice and moist texture. 


Here is the recipe for" Blueberry Muffins" these are not only easy but are quick to prepare as well. All you need are a few basic ingredients and not to forget  the Blueberries :).

Ingredients

All purpose flour- 2.5 cups
Baking powder - 2.5 teaspoons
Salt- 1/4 teaspoon
Sugar - 1 cup
Cinnamon powder - 1 teaspoon
Buttermilk - 1 cup
Eggs - 2
Oil - 1/4th cup
Vanilla Essence - 1 teaspoon
Blueberries - 1 cup

This recipe would make around 14- 16 muffins.

Preparation

Pre heat oven to 185°C / 365°F. Grease the muffin tin with oil or a non stick cooking spray, dust with flour and keep aside alternatively you could line it with paper muffin cups.
Method

In a large mixing bowl, combine all purpose flour, baking powder,cinnamon powder, sugar, salt, mix well.


Combine Buttermilk, eggs, oil and vanilla essence in a small mixing bowl until all are well incorporated.



Add the wet mix to the dry ingredients and mix well, to get a nice and smooth batter, add the Blueberries and gently combine.




Carefully spoon the batter into lined muffin tins and bake in preheated oven for 18 - 20 minutes. Using a cake tester or toothpick check that the muffins are done or not. Once the toothpick comes out clean with a few crumbs on it that means the muffins are ready.



Remove the muffins from the oven and let them cool over a wire rack for 5 - 10 minutes. However if you cant wait or have a lil kid who is just too excited to have it then just serve him and don't forget to break it so it cools faster... 


Enjoy warm or at room temperature along with a cup of coffee :)

Note

I have used buttermilk for this recipe, which is usually available over the counter however if you dont have buttermilk then just replace it with half cup of yogurt/ curd and half cup of milk.
For these muffins I have used fresh Blueberries but you could use frozen ones as well. In case if you want to use dry blueberries then just reduce the quantity to half a cup.
For dried Blueberries just soak them in warm water for 10-15 minutes, let them get hydrated, discard the water and then use.
Also I have used Sunflower oil for this cake but you could replace it with canola oil or any other oil which don't have a dominant smell.
My cake was ready in 20 minutes but this time may vary depending on the make of your oven. I would suggest you check it after 18 minutes of baking with a cake tester or a toothpick and accordingly bake further.




    

No comments:

Post a Comment