Updated: Jun 14, 2020
Blueberry muffins are the only things that I pay for at a cafe and do not regret. But, not any more, may be. As I have now perfected this recipe that results into feather light, zest and refreshing blueberry muffins. Fresh blueberries are not so readily available in India, or at least in the temperate cities that I live in. On my recent trip to another country, I came across a bag of dried blueberries and picked them up thinking it will be a good snack. But the bag lay untouched and once home, instead of snacking on them I thought of using them for making these muffins. Trust me they work very well in baked goodies, given that there is no bleeding through and yet the full flavour is preserved and comes out perfectly in the final product.
1 cup whole wheat flour
1 cup plain flour
3/4th cup powdered white sugar
1/4th cup brown sugar
1/4th cup butter, at room temperature
1/2 cup oil
1/2 cup buttermilk
1/4th cup milk - adjust quantity as required
1 teaspoon baking powder
1/2 teaspoon baking soda
2 pinches salt
Zest of one lemon
1 egg whole and 1 egg yolk
1/2 cup dried blueberries (or adjust quantity if using fresh)
1 teaspoon vanilla essence
If you are using dried blueberries, gently thaw them by adding luke warm water, then drain out all excess water and leave them out for sometime before baking.
Line 12 cupcakes with paper liners. Preheat oven to 180 degrees
In a bowl, mix all dry ingredients - flours, baking powder, baking soda, salt
In a larger mixing bowl, cream butter, oil and sugar until pale, heavy whipping is not required for muffins
Add the flour mix to butter mix alternating with other liquid ingredients - eggs, milk, buttermilk at a time.
Add lemon zest and vanilla and gently fold in
Toss in the blueberries, sparing a few to sprinkle on top.
Level the molds by gently tapping before popping them in the oven
Bake for 20-23 mins, till toothpick inserted comes out clean