Blueberry Muffins

T.H.E R.A.M.B.L.I.N.G.S

8 days without any updates! Wahhhh, that long! ... showing the award winning shocked face.... lol... I was actually fully occupied.

Last Sunday, we had a bread class at my house, conducted by Mamazieza. Just me and my neighbour Saerah. We had so much fun, mainly because we are the happy go lucky bunch! Hahaha... Thank you Mamazieza for having so much patience with both your students and for all the knowledge that you've passed on to us. All the breads were just lovely. Soft texture and lovely taste. Unfortunately, I won't be able to share the recipe with all of you, in order to respect my sifoo. But worry not, you can always go to Mamazieza's classes. You can either visit her facebook or her her blog for more information.

T.H.E R.E.C.I.P.E

This recipe was introduced to me by my neighbour Saerah. She had given me some lovely warm muffins to taste and I loved it. I had asked for the recipe which she kindly passed on to me. Made half the recipe yesterday. Thank you dear neighbour for sharing and also to Elise for recipe.

BLUEBERRY MUFFINS
Yield: Makes 12-16 muffins
Posted by MamaFaMi
Source : Elise of Simply Recipes

Ingredients :

3 cups of all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoon unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 tablespoon flour (if using defrosted frozen berries)

Method :

1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2. Whisk together the flour, baking powder, baking soda, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5. Use standard 12-muffin muffin tins. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the centers of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

Have a nice day!