Blueberry breakfast muffins

The husband started complaining about how boring his morning breakfast of toast, butter and cold meats were getting too monotonous and I thought I'll whip up some blueberry muffins for him. The muffins came out ok but our gluttonous minds set to work the moment they came out of the oven and so we were left with around 3 by the next morning. Since its just me and Ro doing all the eating, I usually make small quantities of all the cakes and bakes and cookies and such. This was no exception and yes, out of 8 large muffins, we ate around 5 within a time span of about 3 hours and then resisted the urge to have them as dessert after dinner.

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)

 

Egg- 1 large

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)

 

Mix together flour, salt and baking soda in a small bowl. Keep aside

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.

Banana Muffins

I had some over-ripe leftover bananas which were put to good use for these muffins...soft and just sweet enough to quench our cravings. You can have them for breakfast or sneak it in for a mid-day snack. Enjoy!

All Purpose flour- 195 gms

Baking Powder- 2 tsp

Baking Soda- 1 tsp

Granulated Sugar- 115 gms

Egg- 1

Bananas- 3, extra ripe ones mashed

Buttermilk- 1 cup

Oil- 2 tbsp

Vanilla Extract- 1 tsp

Preheat oven to 190C.

Keep a 12 hole muffin tin ready...either line it with muffin cases or lightly spray the tray with cooking oil or butter

Mix all the dry ingredients together in a mixing bowl.

In another bowl beat the egg, add the mashed banana, buttermilk, oil and vanilla.

Make a well in the centre of the dry ingredients and pour the wet ingredients. Mix just until well incorporated..not too much.

Spoon into muffin cups till about 3/4th full.

Bake for 20 minutes or until a skewer comes out clean.

Take it out of the oven, cool for about 15 minutes in the tin and then turn it onto a rack and cool completely.

I am sending these muffins to the CoL- Leftover Delicacies event hosted by Spicy Lounge. If you have made something with leftovers...then yes, this is the event to take part in.

Wholemeal Blueberry Muffins

We went for the 'Europe' Concert on Saturday night and came back home at 3 in the morning after a night out with friends and the long trek back home because we obviously missed the last tube train. Woke up really really late on Sunday and was not at all in the mood to cook. So these blueberry muffins which i made the previous day came in extremely handy. A couple of muffins with a tall glass of orange juice did the trick for me. Remember i was talking about buying the wrong flour for the cake and didn't know what to do with it? Well now that i can make moist muffins with wholemeal flour, its going to stay and not be thrown out. I have also convinced Ro this is a healthier option and so he now has them for breakfast too.

This is a Gordon Ramsay recipe, which i tweaked according to my requirements. It makes about 15 muffins.

Wholemeal flour- 2 cups

Baking powder- 1 tbsp

Baking soda- 1/2 tsp

Cinnamon powder- a pinch

Nutmeg- a pinch

Salt- 1/2 tsp

Eggs- 2

Buttermilk- 1 cup

Castor Sugar- 1 cup

Oil- 1/2 cup

Vanilla extract- 1 1/2 tsp

Fresh blueberries- 1 3/4 cup (washed & cleaned)

Pre-heat the oven to 180C and keep 15 muffin cases ready.

Mix together the first set of ingredients in a large mixing bowl. Keep aside.

In another bowl, beat the eggs, add the buttermilk, sugar, oil, vanilla and mix till well combined.

Make a well in the centre of the dry ingredients and pour the wet ingredients into it. Fold all the ingredients together till just incorporated. Add the blueberries and give a final stir.

Place one large scoop of batter into each muffin case and bake or about 25-30 minutes or till skewer inserted comes out clean.

Cool on wire rack once its taken out and store in an air tight container.

Notes: The nutmeg was a tad too over powering for our liking, in spite of just adding a pinch, and I'm pretty sure i wont include it the next time.

I did not have a muffin tin and so i placed the muffin cases on a baking tray and hence the weird shape of the muffins.

If you can, while you scoop out the batter into the cases, try and spread out the blueberries evenly.

You can replace the white sugar with brown sugar, but use a little less in that case.