Blueberry Muffins

There will be very few who do not love muffins. The past week, I had picked some fresh blueberries from the local market to make blueberry turnovers. On the way back home, I passed a bakery which was having different muffins on their display. From then, I was in a mood to bake some muffins. I thought why not try with blueberries. This is the first time, I baked blueberry muffins. Those babies turned out so good that I could not resist myself from patting my back. Light, tender, moist, these muffins have perfect amount of sweetness.

Blueberry Muffins

If fresh blueberries aren't available, you can use frozen.

Ingredients

1 large egg, lightly beaten

1 cup plain yogurt (full fat or low fat)

1/3 cup vegetable or sunflower oil

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/2 cup white sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 - 1 1/2 cups fresh blueberries

Method

• Preheat oven to 190 degrees C. Position rack in center of oven. Butter or line 12 muffin cups with paper liners.
• In a large bowl whisk together the lightly beaten egg, yogurt, oil, and vanilla extract.
• Add little flour in the blueberries and gently stir making them not to sink in the batter.
• In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt. 
• Fold the wet ingredients into the dry ingredients and stir only until the ingredients are just combined. Add the blueberries and gently fold in.
• Evenly fill the muffin cups with the batter, using two spoons. Place in the oven and bake for about 15- 20 minutes or until a toothpick inserted in the center of a muffin just comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
• Makes 12 muffins.

Half-eaten Blueberry Muffins