Wednesday, May 2, 2012

Blue berry muffins

Hi, I am Bharathy of Spicy Chilly. Many of you already know that we are sisters (rocking in our own many of you had mentioned a lot of times.. ahem ;)) with our spaces for the past five years.
Well, here's the fact again, for you...after reading her 5th year post I was pleasantly surprised when I realised the hard work she'd put in and the fruits she plucked; though we started blogging at the same time she has 16 times visitorships and earnings than mine!!  This definitely isn't a simple thing for anyone who works, travels, socialises, maintains home, friends and cooks! The word A.W.E.S.O.M.E would be understated here!

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 wondering at our closeness, 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 nothing is taken to the hearts :)..or at least amma's words ring in my ears.."bharathee aren't you ashamed? to be so immature..she's is nine years ( stressing the numeral) younger than you.." which provides 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.
Still overwhelmed by the love you all had showered on us!

I had never really thought of doing a guest post for her until recently I had been forcing myself to do it in her lovely lovely space as I wanted badly..

Bindya, this is for you...

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 didnt let me down.I wondered how quickly these Blueberry Muffins can be put together as they had suggested! I second blindly what they had put up in the site!
"The surprise ingredient in these muffins is yogurt. Yogurt, as you probably know, is good for our bodies plus it has the ability to make muffins tender and moist with an almost bread-like texture. They are low in saturated fat yet still moist and flavorful.Like most muffin batters, dry ingredients are placed in one bowl, wet ingredients in another. Mix the two together and you are done. When folding in the blueberries, especially if you are using frozen blueberries (do not thaw the frozen blueberries), have a light hand as you do not want the blueberries to crush and stain the batter blue. Other berries could be used in the place of blueberries. Blackberries, raspberries, or even chopped cranberries would be very nice. If you would like a citrus flavor, add a teaspoon of lemon or orange zest (rind) to the batter. Now, the muffin tins need to be either lightly buttered (can spray with a non stick vegetable spray) or lined with paper liners. My preference is to use paper liners since it makes cleanup a snap and I also like low pretty they look. When you pull these muffins from the oven their golden brown crust is delightfully crisp while inside they are moist and tender and bursting with blueberries. I think this is when they are at their best. But still, even though their crusts may soften once they are covered and stored, their wonderful moist texture and delicious flavor remain intact."

Blueberry Muffins
Source- Joy of Baking
Makes 12 muffins

Get ready with:

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 berries)


Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners.

In a large measuring cup or bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract.

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 tough muffins will result.

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.

Author's Note: Inspite of the warning given in the recipe source as the first liner, "These Blueberry Muffins are always quick to disappear..",  guess I'd been a little careless, had halved the recipe which yielded 6 scrumptious ones, half of them were gone in no time with my children around!
Had taken quick shots with the remaining 3 :)

                            Recipe originally adapted from:
                                     Sher, Gail. From a Baker's Kitchen. Aris Books. Berkeley: 1984.

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