Blueberry breakfast muffins

The husband started complaining about how boring his morning breakfast of toast, butter and cold meats were getting too monotonous and I thought I'll whip up some blueberry muffins for him. The muffins came out ok but our gluttonous minds set to work the moment they came out of the oven and so we were left with around 3 by the next morning. Since its just me and Ro doing all the eating, I usually make small quantities of all the cakes and bakes and cookies and such. This was no exception and yes, out of 8 large muffins, we ate around 5 within a time span of about 3 hours and then resisted the urge to have them as dessert after dinner.

So the muffins lasted for exactly one morning and it hasn't made its way through ever since. But please don't judge them by what I just said. It's got nothing to do with taste, just that blueberries went out of season right after this and the husband went back to having toast and cold meats because the muffins still left him hungry!!!!

I have tried making muffins numerous times before and except for the time I tried them with whole wheat, the rest have all been disastrous. I keep wanting them to taste (and look) like the Starbucks ones, but they don't come anywhere close. These, however, were moist, easy to put together and good to look at, and I was sold. If I ever make blueberry muffins again, I shall be sticking to this recipe. Well unless Starbucks actually gives me the recipe for their mother of a muffin :)

Recipe adapted from here (makes 8 of them)

 

Egg- 1 large

Sugar- 1/2 cup

Vegetable oil- 1/4 cup

Vanilla extract- 1/4 tsp

Plain flour- 1 cup

Salt- 1/4 tsp

Baking soda- 1/4 tsp

Plain yogurt- 1/2 cup

Blueberries- 1/2 cup (heaped)

 

Mix together flour, salt and baking soda in a small bowl. Keep aside

In a large mixing bowl, using a wire whisk or a wooden spoon, beat the egg till light and fluffy.

Gradually add in the sugar, while continuously whisking, followed by oil.

Stir in the vanilla extract.

Tip in the dry ingredients alternating the yogurt and mix it all in, without any traces of flour being obvious.

Slowly fold in the blueberries and using a large ice-cream scoop add the batter to a muffin pan, lined with muffin cases/ cups.

Bake in an oven preheated at 200C for about 20 to 22 minutes or till a skewer comes out clean (if you by chance pierce a blueberry, it wont come out clean, so don't take that into consideration)

Transfer the tray on to a wire rack and after about 5 minutes, remove the muffin cups and leave to cool completely.

Stays fine at room temperature for 2 days.

Notes: Original recipe calls for sour cream, but I had only yogurt at hand and used it instead. came out super moist whatsoever.