PS: I am Bindya to my old friends and family. You really didn’t think my parents call me Nags, did you? Over to her! Blueberry Muffins were the ones I wanted to lay my hands upon when my sister in law got me a small can of preserved berries. I was soon in search of a good recipe for moist and soft muffins. As always the recipe from Joy of Baking didn’t let me down. I wondered how quickly these Blueberry Muffins can be put together as they had suggested! The key ingredient in these blueberry muffins is yogurt. It adds a lot of moisture and gives it a bread-like texture without adding much complexity or calories. As already said, she was the one who introduced me to this world of blogging and when she too joined within a month or so, both of us should admit the fact that we loved every moment being here with lots of food, friends, pictures, gossips 😉 and more, ever since. I have a few out there who (still) mail me or message me amazed at our relationship, the warmth and concern we always share. Honestly, let me tell you, we are like any other sisters…we yell at each other, we fight, we cry (mostly one of us) we pour out, we compromise blowing peace pipes dancing around the fire and see to it that ultimately nothing is taken too seriously :)..or at least amma’s words ring in my ears..”Bharathy aren’t you ashamed to be so immature.. she’s nine years (stressing on the number!) younger than you!” which has an instantaneous impact on me 😉 The cocktail is here, if you had missed out, which had been the post that stood above all my recipe posts in 2011. I’m still overwhelmed by the love you all had showered on us! I had never really thought of doing a guest post but recently have been wanting to do some so badly for her. Bindya, this is for you…
Blueberry Muffins with Yogurt Source – Joy of Baking Makes 12 muffins Ingredients: 1 cup (240 ml) plain yogurt (regular or low fat) 1 large egg, lightly beaten 1/4 cup (60 ml) canola or corn oil 1/2 teaspoon pure vanilla extract 2 cups (260 grams) all-purpose flour 1/2 cup (100 grams) granulated white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups (100 grams) fresh or frozen blueberries (I used canned blueberries) How to make Yogurt Blueberry Muffins: 1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners. 2. In a large measuring cup or bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract. 3. In another large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries. If using frozen blueberries, do not thaw before adding them to the batter. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the blueberries. Do not over mix the batter or the muffins will be too tough and hard. 4. Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake for about 15 – 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
