There’s no respite from heat in Delhi, the temperature touched 47 degrees centigrade yesterday [116 F] – Yikes! It feels like a burning furnace! Even at 8 pm in the night, I can feel hot winds blowing straight into my face. The heat has broken some 60 year old record here and all this had to happen when I am here. Looks like there will be no respite from heat till I am here.
The heat aside, I am enjoying meeting friends and family. Also I am enjoying cooking for my family, it’s something I haven’t done before so it feels great to make them taste all my favorite cakes and muffins. I think my brothers are most happy about me spending time in the kitchen!
Anyway enough of my rant about the heat, let’s talk about these blueberry muffins. These muffins flavored with cinnamon and blueberries are soft, flavorful and great for breakfast. I used a combination of whole wheat and all purpose flour because that’s what I mostly do to make my muffins little healthier. You can use a combination or 100% whole wheat/all purpose flour.
Yogurt and buttermilk make these muffins really soft. I used regular plain yogurt because greek yogurt is not readily available in India but if I was in US, I would have preferred Greek yogurt. You can substitute buttermilk with milk but I would suggest using buttermilk. I know buttermilk is one thing which is not always present in our refrigerator. My problem with buttermilk is that the carton that we get at the grocery store is quite big and after using it once or twice I am almost always left with more than half of the buttermilk which I have to eventually throw away. So to avoid all the wastage, it’s best to make buttermilk at home – take a cup and add 1 tablespoon of lemon juice or vinegar. Fill the cup with milk and let it sit for 5 minutes till you see little curdling. You can then use this buttermilk in the recipe.
To make the batter is very simple and doesn’t require any mixer. Simply whisk dry and wet ingredients separately and then combine the two. One thing which you must always be careful while baking breads/muffins is to not over-mix the batter. You should never do that because more your beat = more gluten = tough/hard muffin. So mix just until combined, it’s fine to see some pockets of flour.
These blueberry muffins taste best when warm out of the oven. They are great for breakfast and also good to snack at. The amount of sugar was good enough for me but you can increase or decrease as per your preference. I used 100% brown sugar in this recipe as it helps in keeping the muffins soft. You can use a combination of granulated white sugar and brown sugar.
Also you can use sweeteners like honey, agave to sweeten the muffins.
PS: I used my dad’s camera to click these pictures as I had so space in my bag to bring my camera and lens. Even though I am not satisfied with the pictures I still went ahead and posted this. Obvious to state here that I MISS my Camera!! : (
* You can use either frozen or fresh blueberries for this recipe. I used frozen and in case you also use frozen do not thaw them, add them straight away into the batter.
* The muffins can be frozen in freezer bags. When you want to eat them, just thaw them and heat in toaster.
* Muffins stay good at room temperature for 2-3 days.
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon powder
- 1 cup brown sugar
- 3 tablespoons oil [i used canola oil]
- 1 teaspoon vanilla extract
- ½ cup plain yogurt
- 1 egg
- ⅔ cup buttermilk
- 1.25 cups blueberries
- Preheat oven to 350 degrees F.
- Line a muffin pan with liners or spray with nonstick spray.
- In a bowl whisk together all purpose flour, whole wheat flour, baking powder, baking soda, salt and cinnamon powder. Set aside.
- In another bowl mix oil with sugar, whisk till well combined. Add vanilla, egg, yogurt and buttermilk and mix.
- Pour the wet ingredients into dry and mix till just combined. Do not overmix else your muffins will be hard. It's ok if you see some pockets of flour.
- Fold in the blueberries.
- Pour batter into muffin pan/liners till ¾ full.
- Bake at 350 F degrees for 25 minutes or till a toothpick inserted in the center comes out clean.