Blueberry Muffins

26 Mar

I have always wanted to bake muffins and am sure perfect muffins are every new baker’s dream. Well I discovered quiet a lot of important facts about muffin’s during my happy stunt with them this weekend. I say happy because the amount of effort that went into baking was really nothing compared to their yummieness. Not only that, they were beautiful, don’t believe me?? Check out for yourself!

Blueberry Muffins

Blueberry Muffins

Well, I made these using the “Muffin Method” as compared to the “Cake Method” of baking muffins and since I really liked the recipe posted on the pioneer woman since it mentioned using yogurt instead of sour cream. I am still a budding baker, and was quiet impressed with the fact that with the muffin method I did not have to use the hand mixer at all! I suggest you read Muffin-101, before you start baking, I found it very informative.

Blueberry Muffin

INGREDIENTS (About 12 small muffins)

  • 1 1/2 cups minus 1 tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1 pinch of nutmeg
  • 1 tsp pure vanilla extract
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 cup plain un-flavoured yogurt
  • 1 cup fresh blueberries
  • turbinado sugar
  • butter for muffin tins or not, if you are planning on using paper liners

Pre-heat oven to 385 degree F.

In a bowl sift together all the dry ingredients – flour, sugar, nutmeg, baking powder, baking soda, salt and in another bowl whisk together oil, vanilla, egg, yogurt and honey. You can leave the nutmeg out if you aren’t very fond of it. Add the dry ingredients to wet ingredients and stir to the count of 10. Its OK if the mixture has lumps, do not over-mix the ingredients. Over mixing results in gluten formation and affects the texture of the muffins.

Blueberry MuffinsPlace the paper liners in the muffin pan. Add the mixture into the muffin pans, fill up to 3/4 of the pan, using a big spoon/ice-cream so that the all the muffins are same size.  I did not have turbinado sugar available, so I sprinkled regular sugar all over on the muffin tops. I should mention here that I am a huge fan of crunchy muffin tops, and it is this sugar topping that makes them crunchy. So, by all means add the sugar topping :). Place the muffin pan into the oven and bake for 18-20 minutes or until a toothpick comes clean out of it, well, except the blueberry goo sticking to it.

Cool the muffins first in the muffin pan and later transfer them onto the wire rack. While they cool down, feel free to dig your teeth into a soft, moist, crunchy, blueberry oozing muffin and bless yourself 😀

Happy Baking Y’all!!

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5 Responses to “Blueberry Muffins”

  1. myninjanaan March 26, 2013 at 11:53 am #

    What delicious and moist looking muffins!

  2. mydearbakes March 26, 2013 at 12:09 pm #

    Wow! It’s beautiful! Thanks for sharing! =)

  3. sarita ratti March 28, 2013 at 4:21 am #

    yummy,delicious and crunchy Blueberry Muffins….nice receipe to learn more….!!!!

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