So the muffins lasted for exactly one morning and it hasn't made its way through ever since. But please don't judge them by what I just said. It's got nothing to do with taste, just that blueberries went out of season right after this and the husband went back to having toast and cold meats because the muffins still left him hungry!!!!
I have tried making muffins numerous times before and except for the time I tried them with whole wheat, the rest have all been disastrous. I keep wanting them to taste (and look) like the Starbucks ones, but they don't come anywhere close. These, however, were moist, easy to put together and good to look at, and I was sold. If I ever make blueberry muffins again, I shall be sticking to this recipe. Well unless Starbucks actually gives me the recipe for their mother of a muffin :)
Recipe adapted from here (makes 8 of them)
Sugar- 1/2 cup
Vegetable oil- 1/4 cup
Vanilla extract- 1/4 tsp
Plain flour- 1 cup
Salt- 1/4 tsp
Baking soda- 1/4 tsp
Plain yogurt- 1/2 cup
Blueberries- 1/2 cup (heaped)
In a large mixing bowl, using a wire whisk or a wooden spoon, beat the egg till light and fluffy.
Gradually add in the sugar, while continuously whisking, followed by oil.
Stir in the vanilla extract.
Tip in the dry ingredients alternating the yogurt and mix it all in, without any traces of flour being obvious.
Slowly fold in the blueberries and using a large ice-cream scoop add the batter to a muffin pan, lined with muffin cases/ cups.
Bake in an oven preheated at 200C for about 20 to 22 minutes or till a skewer comes out clean (if you by chance pierce a blueberry, it wont come out clean, so don't take that into consideration)
Transfer the tray on to a wire rack and after about 5 minutes, remove the muffin cups and leave to cool completely.
Stays fine at room temperature for 2 days.
Notes: Original recipe calls for sour cream, but I had only yogurt at hand and used it instead. came out super moist whatsoever.