I almost stopped sharing food recipes on this little blog. The last recipe we had was this one. It’s not that I stopped eating or cooking (duh..!!). It’s just that I am too lazy at writing step by step instructions! Frankly speaking this bores me to death! But what can you do when your little experiment turns out great and you are bound to share it with your readers and friends? 🙂
So me and my husband were enjoying coffee at Starbucks yesterday. I was hungry and really craving something sweet, so I ordered a Blueberry muffin. I really relished that muffin to it’s last crumb! Poor husband did not eat any since he is a vegetarian and refrains from eating anything that contains egg and meat. He then sadly said “Wish they made eggless muffins so even people like me could enjoy.” Then I told him “Honey, tomorrow I am gonna make a batch of fresh blueberry muffins just for You!” He smiled. 🙂
Now since I have given the little story… let’s get started with the actual baking!
Points to note:
- This recipe works well even without blueberries. Just make plain muffins and they will taste as delicious.
- You can also replace blueberries with dry fruits or chocolate chips.
- You are more than welcome to add all sorts of nuts as you like. (My husband does not like nuts in cakes, so I did not add any).
You will need:
1 cup blueberries (or chocolate chips/dry fruits)
1.5 cups all purpose flour
2 tsp all purpose flour for coating the berries
1 cup milk at room temperature
3/4 cup milk powder (I used Nestle dry whole milk)
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1/2 cup butter at room temperature
3/4 cup powdered sugar (use only 1/2 cup if your prefer less sweet)
- Get your muffin liners and muffin tray ready. Preheat the oven to 350 F.
- Wash blueberries and dry them on a cloth/paper kitchen towel. Then put them in a bowl and sprinkle them with some flour. This flour coating will ensure that the berries do not sink at the bottom. (Try not to miss this step).
- Then sieve all the dry ingredients (flour, baking powder, baking soda) together in a large bowl. Then add the milk powder and sugar and mix well.
- Add all the wet ingredients (butter, milk, vanilla extract) to this mixture and mix well. The key is to fold the mixture slowly and gently. If you mix using quick and hard strokes, the muffins will turn out hard. So DO NOT over mix.
- Add in all the blueberries and gently fold the mixture.
- Lastly add this batter to the muffin liners and put the tray in the oven, Bake for 20 – 25 minutes until the toothpick comes out clean. Ta-Da!! Done.