Blueberry Muffins

~ Huma
Facebooktwitterlinkedinrssyoutubeinstagram

These blueberry muffins are perfect way to start your day. Light with crunchy top it goes perfect with a cuppa of black coffee. Recently I have developed a liking for black coffee.  And I am always on a lookout for things to go along with my morning coffee. I had few packets of blueberries stocked up in my freezer. So thought to whip up blueberry muffins quick for breakfast.

Blueberry Muffins

Blueberry Muffins

Nowadays K is waking up with the house full of morning baking. He thinks I am crazy to start off my baking in mornings. But I feel the mornings are my me time where I do what I love. Be it baking or something else I feel early mornings are best to create things. Now back to these delicious blueberry muffins.

Blueberry muffins

I have baked these blueberry muffins using a mix of wholewheat flour and white flour. I am not a fan of using wholewheat flour in my bakes but sometime my crazy mind forces me to try out with  something healthy.  I have also used ghee instead of butter to make streusel. These muffins have the right amount of moisture with a delicious crunch on the top.

Blueberry Muffins

Yields 10

Blueberry Muffins

5Prep Time

25Cook Time

30Total Time

Save RecipeSave Recipe
Print Recipe

Ingredients

  • I : Dry Ingredients
  • 3/4 cup flour
  • 1/4 cup whole wheat flour
  • 1 & 1/2 tsp Baking powder
  • 1/2 cup sugar
  • 2 pods of green cardamom crushed
  • II : Wet Ingredients
  • 1/4 cup oil
  • 1/2 cup yogurt
  • 1 egg
  • III
  • 1/4 cup blueberries
  • IV : For the crumb
  • 1/4 cup flour
  • 1/4 cup ghee/butter
  • 6 to 7 tsp sugar

Instructions

  1. Start with preparing the crumb: Mix together sugar & flour. Pour over the melted ghee. Mix together to form a coarse texture flour. Keep aside.
  2. Preheat the oven to 170 °C. Line the muffin tray with paper cups.
  3. Mix together all the dry ingredients in a bowl.
  4. Mix all the wet ingredients in a separate bowl
  5. Now pour the wet mix over dry and mix properly till combined.
  6. Pour the prepared batter on paper cups filling till 3/4.
  7. Insert the blueberries in the batter
  8. Sprinkle the prepared crumb covering all the top.
  9. Bake for 20-25 minutes or till done
  10. Cool and serve.

Notes

Can be kept 3 days at room temperature.

7.8.1.2
17
https://www.ghezaeshiriin.com/2016/05/blueberry-muffins/

Nutrition

Calories: 2179 cal
Carbohydrates: 261 g
Fat: 117 g
Sodium: 140 g
Cholesterol: 333 g
Protein: 27 g
Fiber: 5 g

 

Blueberry Muffins

14 thoughts on “Blueberry Muffins”

  1. I love how the blueberries bleed into the muffins... I love the sweet and tangy taste it gives the muffin... Indianish flavors with the cardamom and ghee... A total package in itself, Humi... :) I used to bake in the mornings on weekends, but now since I get a very cold response from the folks and I am forced to eat them, the baking has taken a back seat...
    Reply
  3. What an amazing clicks! Each one with subtle details and beautifully portrayed as careless clicks! loved it. A few years ago, I used to work close to Grand Mercure in Bangalore and their Deli was opened for public at that time. Guess no more. And most of the late afternoons, myself and my friend use to go there pick up the blueberry muffins and eat while walking in the park right next to it. What a walk down the memory! I so agree with you that mornings are the best me time! I have never used ghee in muffins.. that must be really subtle difference in taste right? Hope to see some berries, I never though of freezing them.. now I regret! :-(
    Reply
    1. Freezing blueberry and other fruits when in season are great. Do try out wash and store them in separate bags. They come in handy
      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *