I simply love fruity muffins be they banana, apple and especially blueberries!
I always wanted to make blueberry muffins as I just loved the tangy taste of the berries. I also plan on making blueberry cheesecake soon.
While surfing the net, I came to know that Blueberry muffin is the official state muffin of Minnesota, a state of the U.S.
I just happened to bake these muffins this morning after I cancelled my trip to office because of the sudden, heavy downpour just as I was about to leave home.
Seeing the heavy rains, I was worried about the water-logging and heavy traffic so I emailed my manager that I would be working from home.
The morning was very cloudy and the downcast skies darkened our flat considerably so there wasn’t sufficient natural light for good photographs. I was saddened by how my photographs came out. The colour was so unnatural.
I always prefer natural lighting for good photographs and a sunny weather ensures this. On days like this, I realise the limited capabilities of my point and shoot and wonder how soon can I purchase my dream DSLR camera. I plan to purchase one soon but before that I need to do some research on the kind of equipment and budget I would expect to have.
But, coming to the recipe, I followed a very basic recipe which I obtained from Sanjeev Kapoor’s site. An easy-peasy one especially if you have a hand mixer makes life so much easier. This is my second blueberry recipe and that too on the same day.
Here’s a glimpse:
At least, unlike the microwaved muffins, they weren’t mushy and that was a relief!
Here is the recipe:
1 cup = 250 ml
- Blueberry preserve – 4 tbsp
- Refined flour – 1 & 1/2 cups
- Eggs – 2
- Sugar – 1/4 cup
- Vanilla essence – 1 tsp
- Salt – 1/4 tsp
- Baking powder – 2 tsp
- Butter – 4 tbsp
- Milk – 3/4 cup
- Lemon rind – 1 tsp
- Preheat oven to 180ºC. Grease and line a muffin mould with cupcake liners.
- Break eggs into a bowl and whisk adding sugar till light and frothy. Add vanilla essence and mix.
- Sift the refined flour, salt and baking powder into another bowl.
- Melt the butter.
- Add the egg mixture to the flour mixture and mix gently.
- Add melted butter and mix. Add milk and mix. Add lemon rind and mix. Add blueberry preserve and mix lightly.
- Pour the batter into the muffin moulds and bake in the preheated oven for ten to fifteen minutes or till they rise properly.
- Remove them from the moulds when slightly cool and serve warm.
Hope you found this recipe useful and easy. I always prefer easy and straightforward recipes without too much of a fuss. So hoping you will make it. Coming soon with more recipes!