Blueberry Muffins

Blueberry muffins are my favorite snack to enjoy with evening tea. I tried my first muffin at Starbucks and have been a fan ever since! This inspired me to bake a healthier version at home for my family. These muffins are soft, fluffy, moist and yum.

Every household has these basic ingredients, and what’s even better is that it takes less than an hour to prepare. You simply can’t go wrong with this recipe! I strongly suggest you use fresh blueberries.

Ingredients

Dry ingredients

Whole wheat Grand Mill flour, 1 cup

Plain flour, ½ cup

Cinnamon powder, 1 tsp

Baking powder, 1 tsp

Baking soda, 1 tsp

Salt, ½ tsp

Wet ingredients

Butter softened to room temperature, 200 g

Brown sugar, ½ cup

Beaten egg, 1 no at room temperature

Plain yogurt, 50 g

Milk, ½ cup

White vinegar, 1 ½ tsp

Vanilla essence, 2 tsp

Lemon juice, from one lemon

Preparation:

Stir vinegar with milk and set aside. Else, substitute with half a cup of buttermilk.

In a large bowl mix flour, baking powder, baking soda, cinnamon and salt and set aside.

Whisk the butter and sugar in a large bowl until it creamy.

Scrape down the sides and mix with a spatula.

Add egg and beat again.

Add butter milk, yoghurt, and lime juice respectively and beat once again to combine well.

Add vanilla essence and mix again

Preheat the oven to 180 degree Celsius.

Fold in the berries with the dry ingredients gently.

Pour the dry ingredients to the wet ingredients in batches and gently fold with a spatula. The batter is ready.

Line the muffin trays with muffin cases

Spoon the batter into each cup evenly

Bake the muffins in the oven at 180 for 25 to 30 minutes.

Allow the baked muffins to cool on a wire rack.

Enjoy with my coffee or tea