Soft and Moist Blueberry Muffins Recipe!

One of the easiest recipes to start with for any home cook beginner, fun to try with kids, and nothing beats the muffins aroma in the house!

One of the positive points that I have personally experienced during this pandemic, I have stopped ordering any food from restaurants or even had any ready-made goods bought. Even though I know that the virus does not transfer through food, my OCD and anxiety tell me otherwise.

But we still cravings, it pushed many of us to look for recipes for many goods we used to buy. Well after looking at some recipes, I was shocked of how many butter and sugar we consume. We really don’t know! 

When you buy goods from a store, you don’t actually know what you are eating, I am not talking about calories, I am talking about butter, sugar, ghee. And we wonder why chronic diseases have increased! When trying to prepare these goods yourself, you can control the quantity, you regulate yourself to have the same taste and eventually decrease any risk of heart disease.

One substitute I have started to use for butter in desserts is Avocado and Peanut Butter. It's still fat, but the healthy kind of fat. 

This Soft and Moist Blueberry Muffins Recipe includes 60 g of butter over 12 muffins, so 5 g per muffin which I find it acceptable. 

Ingredients:

- 60 g Unsalted Butter ~ 3 tbsp

- 2 cups of Flour

- 1 tbsp Baking Powder

- Pinch of Salt

- 1 cup of Caster Sugar

- 1 Egg

- Finely Grated Lemon Zest

- 1 cup of Lemon Juice

- 1 tsp Vanilla

- 1 cup Milk

- 225 g Blueberries

Directions:

• In a small pot, start by melting the butter at low heat

• In a larger bowl, Mix the Flour with salt, baking powder. Set a side two tbsp of sugar and add the rest to the flour bowl.

• In a separate bowl, Crack the egg and whisk it with a fork. Then add the melted butter, vanilla, Lemon Zest and Milk. Whisk with the same fork till its foamy.

• Make a well in the middle of the dry ingredients bowl, and pour the wet ingredients. Start Mixing it using a spatula, from inside out in the same direction till you get a smooth texture. (See Cooking video Tutorial below for reference).

• Add the blueberries, mix it with the spatula just till its well blend.

• Heat the Oven at 225 C.

• Fill the muffins mold with the batter 3/4 full.

• Bake them in the middle tray for 15 - 20 minutes.

• Let them cool for 10 minutes before removing them from the tray.

• In a small bowl, Mix the sugar set a side with the lemon juice. Dip each muffin in it to have a shiny glaze coat on top.

• Let it cool completely before serving.

Tips to make the recipe successful:

• Do not Over Mix the batter after adding the blueberries. It will make your muffins hard not soft and moist.

• Preheat the oven before you start your prep.

• Stick a toothpick into the muffins after 15 min in the oven. If the toothpick came out clean, then you can remove them.

• Keep the muffins in an air tight container in the fridge. It would last one week.

Cooking Video Tutorial: