Tuesday, December 20, 2016

Blueberry Yogurt Muffin Recipe | Blueberry Muffin | Christmas Special Recipe

I have not planned this muffin for Christmas Special recipes. However, it was in my drafts for a long time now and hence thought of posting it. I made this when blueberries were in season this year. This can be served as a breakfast muffin, it is extremely moist and has a bread like texture. Instead of blueberry, you can replace it with any available berry (chopped strawberries, raspberries or blackberries). The batter for this muffin can be prepared in no time, it doesn't require too my beating. The wet ingredients are mixed in one bowl and the dry ingredients are mixed in another bowl. Now, mix both of them together and you are done with the batter. 
My daughter 'Happy' loves making muffins and she will be in the kitchen until it is out of the oven. If I make something for blog sake, I will not involve her since she doesn't allow me to click the step-wise pictures properly. This time she was very much reluctant and was with me throughout the preparation. Somehow I managed to click the pictures, though you can see a glimpse of her.😅 The muffin turned out super moist and delicious. Let us move on to the preparation steps:
All purpose flour/Maida - 2 Cups
Fresh or frozen blueberries - 1 Cup
Thick Yogurt - 3/4 Cup + Water - 1/4 Cup
Egg -1
Sugar - 3/4 Cup
Vegetable Oil - 1/3 Cup(I used Canola oil)
Vanilla extract - 1 tsp
Baking powder - 1 1/4 tsp 
Baking soda - 1/2tsp
Salt - 1/4 tsp

1. Wash and clean the blueberries, pat it dry with a kitchen towel and keep it aside. In a wide mixing bowl, sieve the maida, baking powder, baking soda and salt, at least once for even mixing. 
2. Gently fold in the blueberries with the flour and keep it aside. Meanwhile, in another bowl, beat the egg. Along with this add the (thick yoghurt + water) mix and whisk it.
3. Add the sugar, vanilla essence and oil, whisk it until everything blends well and the sugar gets dissolved completely.
4. Now, add the yoghurt oil mixture to the flour mixture. Using a spatula, fold it well.
5. Make sure not to crush the blueberries. The batter will be very thick. Line the muffin pan with the paper liners and scoop the batter using spoon or icecream scooper into the muffin liners.
6. Preheat the oven @190 degrees for 10 minutes and bake it at the same temperature for 15 to 20 mins or until the toothpick inserted comes out clean.
Allow it to cool and serve it with a cup of milk for breakfast. I followed the recipe from here.
Points to remember:
  • The original recipe calls for just 1/2 cup of sugar and it was very mild for us. Hence, I have increased the sugar to 3/4 cups. Adjust it as per your taste buds.
  • This batter will be very thick and don't panic if you find the batter to be dry. It is just enough to moisten the flour(dry ingredients). If you are not able to scoop the batter into the liners properly, use two spoons. Ice cream scooper really makes the job easy.
  • Don't over mix and crush the blueberries. It will change the colour of the muffin. You can replace the blueberries with any available berry. (chopped strawberries, raspberries or blackberries).    
  • Temperature and time vary with oven, so bake it as per your oven.
Warm Regards,
Happy's Cook - Divya


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