Weekend Baking - Blueberry Muffin.

My Son has taken a sudden liking towards blueberries. Few months back he always said 'no' to this wonder fruit, but now he demands  blueberries in everything even in dosai's. I am so surprised to see his taste bud change in such a short time. So nowadays I always make sure to pick up a box of blueberries during my weekend shopping. I am not a big fan of blueberry muffin , but since I had some fresh fruit in the refrigerator wanted to give this recipe a try and am so glad I did, it turned out soft and delicious, we all loved it .

This is also a low calorie recipe with oil and yogurt.

Recipe source: Joy Of Baking

Ingredients:

2 cups all purpose flour
1/2 cup sugar

1 cup blueberries

1/4 cup canola oil

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup yogurt

1 egg (slightly beaten)

1 tsp vanilla extract

Method:

Preheat the oven to 190F

Prepare the muffin tins with paper liners.

Sift the dry ingredients , the flour, baking powder, baking soda, and salt to a medium bowl.

Add the oil and yogurt in a large bowl and beat well with a whisk.

Add in the slightly beaten egg, vanilla extract and mix well.

Now add the flour mixture and mix gently to incorporate. Do not overmix.

It is ok to have small lumps. Over mixing will lead to tough muffins.

Gently fold in the blueberries. Spoon the batter in to the prepared pan. 

Bake for 16- 20 mins or until the toothpick inserted in the center come clean.
Cool in the pan for 5 mins before removing and cooling on a wire rack.
Makes about 12 muffins.

Note: If using frozen berries, toss them in about a 2 tablespoon of flour from the flour mixture and then add to the muffin mix.

The sweetness was on the milder side for this recipe, so if you want a sweeter muffins increase the sugar to 3/4 cup.