Easy Blueberry Muffin Recipe
This is my second recipe post using blueberries. You should read my first recipe post as well, where I bought blueberries for the first time in my life. You can find that post here, “Blueberry Banana Milkshake“. I was super excited to try recipes with these berries as I had always wished to have fresh blueberry muffins.
For this second blueberry recipe, I got inspiration from from here. I tweaked it a little and made my version of moist, sweet muffins with fresh blueberries, that are overloaded with fruits.
I advise you to follow the exact measurement for proportions of sugar and blueberries. I have made this recipe to suit Indian taste buds and so these muffins are not overly sweet. If you don’t have blueberries, then be careful while using any other fruit. If that fruit is not as sweet as blueberries then you will need to adjust the sugar quantity accordingly.
Equipment and Utensils
Handheld electric cake mixer
Rubber scraper spatula
Big mixing bowl
Stainless-steel or plastic sieve
Cupcake molds with paper liner
Digital kitchen scale
65 grams Fresh Blueberries (washed, cleaned and dried)
100 grams Maida (All Purpose Flour)
85 grams Powdered Sugar
60 grams Vegetable Oil
60 grams Curd
5 drops Vanilla Essence
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder
Pinch of salt
2 tablespoons White Granulated Sugar
Preheat the oven at 180oC for 10 minutes.
Line the cupcake molds.
Sieve maida, salt, baking soda and baking powder together.
Keep the sieved mixture in a large bowl.
Put sugar, curd, and oil in a small bowl.
Mix these 3 ingredients using an electric mixer set at medium speed.
Add blueberries to the dry mixture and mix them thoroughly so all blueberries get coated with maida.
Now add wet mixture to the dry mixture.
Use the spatula and mix maida mixture with cut and fold method.
Then add the folded mixture to the molds, sprinkle some granulated sugar on the tops.
Keep them for baking in the oven.
Bake for 19-21 minutes at 180oc.
Preparation Time: 25 minutes
Cooking Time: 22 minutes
Number of Servings: 9 (small cupcakes) | 6 (medium cupcakes)
Total Calories: 1979.55 Kcal
Fat: 169.05 gm
Protein: 21.75 gm
Carbohydrates: 157.9 gm
Calcium: 790.2 mg