Blueberry muffins

Hi , 

These muffins are all time favorites with my friends although I bake them very rarely due to unavailability of
blueberries in market . I have tried making them with frozen blueberries also with no change in final outcome but as
I have a 14 month old baby I avoid using frozen fruits when I bake for him.If you are using frozen blueberries, do not thaw before adding them to the batter just add them as it is .

One major trick with muffin that always needs to remembered is that you should never ever over mix the batter , only fold in the wet and dry ingredients until just mixed .
Over mixing will give you rubbery tough muffins .


Serving: 12 Muffins

Ingredients:

1 large egg, lightly beaten
1 cup plain yogurt (full fat or low fat)
1/3 cup (80 ml )vegetable, canola, sunflower, or corn oil
1 teaspoon pure vanilla extract
2 cups maida or all-purpose flour
1/2 cup granulated white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 - 1 1/2 cups (240-360 ml) fresh or frozen blueberries1/4 teaspoon salt

Method :

Preheat oven to 180 C. Position rack in center of oven. Butter or slightly oil 12 muffin cups .
Whisk together the lightly beaten egg, yogurt, oil, and vanilla extract in a large bowl.
In another bowl whisk the flour with the sugar, baking powder, baking soda, and salt.
Gently stir in the blueberries. Fold the wet ingredients into the dry ingredients and stir
only until the ingredients are combined and moistened.
(The batter will be thick.) Evenly fill the muffin cups with the batter.
Place in the oven and bake for about 20-25 minutes , keep checking in the last few minutes .
Let it cool for 10 - 15 minutes before taking out of mould