Muffin Monday: Blueberry Muffins

I’ve always been a picky eater. My Dad always reprimands me if I refuse to eat something that’s new to my eyes and taste.

Would you believe me if I told you that I don’t eat oysters? And that I hate sushi and sashimi? I don’t have anything against these foods, I just never learned to appreciate them. I love seafood but I stick to the usual shrimps, mussels and squid. Don’t bother cracking the crabs for me, I don’t eat them.

So how can I be so passionate with food if I don’t eat half of the most exciting dishes? Well, that’s a hard question to answer. Truth is, I don’t really know.

Another list to consider is fruits. I don’t eat too much fruits. I always play safe with what I eat, you see. So I only eat a few.., there’s apples, oranges, bananas, mangoes, to name a few. What about those that I don’t like eat? Well… Let’s see. Kiwi, dragon fruit, and all those berries. YES. You read that right. Berries.



And I’m making a blueberry muffin today.

How contradicting can I get, huh? Just to set the record straight, I may be choosy with what I eat, but with what I make? That’s a whole different story. And besides, with fruits, I can always get away with them. I don’t eat them, but I like them in a smoothie, an ice cream and in desserts!

So let’s get on with the baking, shall we?

I was really excited for today’s muffin, it closely resembles a blueberry cheesecake, one of my favorites, and I just couldn’t pass up on this one. Okay, a confession. I almost didn’t want to buy blueberries while I was out grocery shopping. There were no frozen/fresh blueberries available (I know, how timely…) and as I was getting canned blueberries, I was shocked with the price tag – Php 145 (about 3.50 USD). I’m cheap that way, haha. One can is about 1 1/2 cups, and I only needed 1/4 cup! But what the heck, I grabbed the can and I was mentally noting what else I could do with the extra blueberries. Heehee.

I have to say, I’m glad I got the blueberries. The aroma of the muffins baking is just irresistible. To die for. I could wake up to this everyday.

You should make this. It’s amazing and very simple.

Your Mondays would never be the same again. I’m sure of that.

Blueberry Muffins
Adapted from Gail Sher - From a Baker's Kitchen

1 cup plain yogurt (regular or low fat), I used 1/2 cup strawberry yogurt and 1/2 cup buttermilk
1 large egg, lightly beaten
1/4 cup canola or corn oil
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cups fresh or frozen blueberries, I doubled it to 1/2 cup since I used those from the can. 

The ingredients.

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.

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.

I made 10 regular sized and 12 mini muffins.

Happy Monday, folks!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.