Monday, August 1, 2016

Blueberry Muffins ;Meatless Monday

For the longest, my son has been asking me to make blueberry muffins for him. I keep thinking that I will make them tomorrow, but then I get side tracked by so many things that "tomorrow" never came until last week! 

Recently I came across Lily's blueberry buttermilk muffins on Fiesta Friday! They looked so good that I had to make them!! I modified the recipe based on what I had available at hand.You can find the original recipe here

The muffins were delicious! They were gone before I knew it! My son was so happy when he saw the muffins in the oven, that it made me feel guilty for not making it sooner! He ate one as soon as it came out of the oven!! It was so good that I ended up making it twice in one week!! Here is the easy recipe!

Prep time: 10-12 minsCook time: 15-20 mins

Total time: 25-30 mins

Servings: makes 12 muffins


Flour: 2 cups
Baking powder: 1 tbsp
Salt: 1/4 tsp
Cinnamon powder: 1/2 tsp
Blueberries: 1 cup
Egg: 1 large
Melted butter: 2 tbsp
Ghee ( clarified butter): 2 tbsp ( you can use just butter or just ghee).
Sugar: 1 cup ( I used brown sugar, any sugar can be used).
Vanilla essence: 1 tsp
Yogurt ( curds) or buttermilk: 1 cup
Note: use of yogurt will make your batter thicker while use of buttermilk, thinner. I didn't see much difference between the two in the end result. You could use either/or and you will be fine.


Preheat the oven to 425 degF.
Grease or line a muffin tray and keep ready.

In a big bowl mix together all the dry ingredients: flour, baking powder, salt and cinnamon powder. Mix well.

Gently fold in the blueberries. Keep aside.

In a smaller bowl, using a whisk together melted butter, ghee, sugar, egg & vanilla essence until homogenous. Now add the yogurt/buttermilk and whisk again.

Slowly add the wet mixture into the dry one. Mix gently until it is all mixed . Do not overmix.

Using an ice cream scoop or spoon, divide the mixture equally among the 12 muffin cups.

Place the tray on the middle rack of the oven. Bake at 425 deg F for 5 mins. The. Reduce the temperature of the oven to 375 deg F. and bake for 10-12 mins or until the toothpick comes out clean.

When done, take the tray out and let it cool down before taking the muffins out!

Well, there is nothing better than a warm muffin right out of the oven!!


Cooking made easy:

These muffins remain fresh for 2-3 days if left outside and up to a week if kept in the refrigerator, in an airtight container. They freeze well and can be thawed and used as needed. It is a great breakfast option! You can bake a batch and use it for the week.

Tip for healthy living:

Try innovative ways to get fruits and vegetables into your kid's diet. Fruit based muffins are a great idea as long as you don't make them too sweet. Children require 3-4 servings of fruits and vegetables every day!


Food for thought:

We all need people who will give us feedback. That's how we improve. Bill Gates

Please do share your thoughts. Your opinion matters!

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