Wednesday, September 8, 2010

Blueberry Muffins

Finally, I have managed to squeeze some time for my blog. Actually, there are so many things in our 'To-Do' list on our India visit that my blogging has taken a back seat. I think it happens with everybody. I am having a lovely time here socialising, relaxing, catching up with friends and having good food prepared by my Mom.  

Before flying to India, I had prepared and taken pictures of a few dishes intending to post it soon. But, it seems like I had been postponing it a little too long. Today, I am sharing the recipe of 'Blueberry Muffins' which I tried from the book -101 Cakes and Bakes from BBC Books. The recipe was named 'Buttermilk Berry Muffins' in the book but I prefer to call it simply 'Blueberry Muffins'. I have baked these muffins twice and was happy with the results both times. My husband loved it. It was the first time I used an Egg-replacer powder of the brand name Orgran. I have followed rest of the recipe as given in the book. I hope to experiment with the egg replacer powder more often.

Needless to say sending this off to Baking from a book 4 event guest hosted by Sowjanya. This event is the brain child of Champa. Also sending it off to Champa's Weekly Event Bake Off and Sri's EFM-Cakes and Bakes Series.


400 g AP flour.
175 g caster sugar.
1 tbsp baking powder.
Finely grated rind of one lemon.
284 ml buttermilk.
Egg replacer powder in place of 2 eggs.
85 g butter, melted.
250 g fresh blueberries.

Makes 12.


Preheat the oven to 200 C. Line a 12 cup muffin tray. In a large bowl combine flour, baking powder, lemon rind, sugar and salt. Prepare the egg replacer powder as per the instructions given in the box. In a separate bowl mix butter, buttermilk and the prepared egg replacer. Make a well in the centre of the dry ingredients mixture and pour in the buttermilk mixture. Mix it lightly so that it is well combined. Do not over do. Fold in the blueberries and spoon it into the prepared tin.
Bake it for 25 mins until risen and pale golden on top. Leave to cool on wire rack for 5 mins. Place them on the wire rack to cool further.  
These muffins are very delicate when hot. I have tried it second time substituting the butter with 1/4 cup + 2tbsp oil. They came out good too.


  1. Jyoti, those muffins look divine with that golden color.

    I can so relate to you. We are leaving for India in 1 month and all my interest in cooking great food has gone and all I think all the time is shopping and how I will enjoy in India.... lol :)

  2. Have a lovely time back home, dear Jyoti!

    Blueberry muffins look so delicious.

  3. looks inviting n mouthwatering....drooooolworthy pics too dear...hvfun time in india jyoti

  4. Great looking and delicious muffins..

  5. Muffins looks delicious and yummy...
    Enjoy your time with family and friends !

  6. wow ! i luv blue berry muffins..u got perfect just like in the book..looks awesomely yummy !

  7. Blueberry muffins looks so moist and perfect !! Have a fun filled vacation !!

  8. Great texture for these cute delicacies. Lovely muffins.

  9. muffins look good,..never tried baking with egg replacer powder,..will try soon,.

  10. Its been ages I had a blueberry muffin..Your look so tempting

  11. Thanks a lot 4 the lovely comments!

  12. Nice pictures. Thanks for the entry to both the events.


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