Blueberry Muffins

From my childhood, I loved the shape of cupcakes or muffins. They are so cute and petite. When I started baking the first thing I bought was a 12-cup muffin pan J

Muffins are not as sweet as cupcakes and make an easy breakfast. Especially if you have a train or bus to catch or beat the traffic like me this is perfect ‘on the go’ breakfast, loved by both kids and adults alike. I tried so many varieties of muffins but Blueberry ones are fool proof. This is one of King Arthur flour recipes that I adapted to my taste. You can also check out their blog for awesome baking recipes.

What you need:

(makes 12 muffins)

2 1/4 cups All purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup unsalted butter, at room temperature

3/4 cup sugar

2 large eggs

2 tsp vanilla extract

1/2 cup plain yogurt

1 1/2 cups blueberries, fresh or frozen

1 tiny pinch of nutmeg (I know not a baking measurement J, but little goes long way, if you don’t like the taste of nutmeg, you can skip it)

Steps to follow:

1. Preheat oven to 375 F.
2. Beat butter and sugar together in a bowl first and then add eggs, yogurt, vanilla extract and beat the mixture together.
3. Mix the dry ingredients – flour, baking powder, baking soda, salt and nutmeg in a separate bowl.
4. Now add the dry ingredients in 2 or 3 batches to wet mixture and incorporate everything into a smooth batter.
5. Add blueberries and with a spatula fold them into the batter.
6. Line the muffin pan with paper cups or spray with oil.
7. Scoop the batter into the muffin pan and bake it for 20 – 24 min.
8. Insert a tooth pick into a muffin and it should come out clean when done.
9. Take them out of oven, cool in the pan for 5 min and then place muffins on rack to finish cooling.
10. Muffins will keep fresh in the fridge for 3 - 4 days.