Berry Best Blueberry Muffins!

Welcome back to mykitchenodessey, your Central for traditional South Indian recipes and trendy modern ones too!

Anyways, today I am going to share my most terrific blueberry muffin recipe. You will immediately fall in love with these muffins after taking a big bite of moist, cakey insides with a hint of delicious ripe blueberries at the perfect level of sweetness.

Here at mykitchenodessey, we consider our readers as family. And today, I'm going to share with my family the best blueberry muffins you will ever stumble upon. After all, good food brings people together, right?

Ingredients 

Flour- This recipe uses all-purpose flour, but substituting it for whole wheat or gluten free flour works well too!

Sugar- This recipe calls for granulated sugar, but any other type of sugar works well!

Oil- Unlike many baking recipes, this recipe calls for oil. We use canola oil, yet any oil would work really well! Using butter, though, might not translate to tender muffins.

Milk- Milk really helps moisten these muffins  and helps the leavening agent create fluffy muffins! Whole milk works well, but non-dairy options work fine as well!

Eggs- Our little egg friend here, helps to stabilize and give structure to these muffins. Feel free to use a flax seed egg in place of a hen's egg if you are vegan!

Baking soda- Our leavening agent in this recipe is baking soda. Leaving agents are really important in baked goods because otherwise, you would end up with flat, dense goods.

Buttermilk- Since we are using baking soda in this recipe, we must use an acidic ingredient to let the muffins properly rise. If you have yogurt, you can just churn it and add a squeeze of lemon to make buttermilk.

(Note: If you have baking powder and would like to substitute it for baking soda, add x4 of the amount of baking soda added in this recipe; and exclude the buttermilk. The exact amount of baking powder ideal to make these muffins would be 2 teaspoons)

Salt- Salt adds deliciousness into baking goods. Just a pinch should be enough!

Blueberries- Fresh or frozen- pretty much any type of blueberries works in this recipe!

Vanilla extract- Vanilla extract gives that extra pizzazz, that cherry on top. It's optional, but don't hesitate to use this flavorful spice if you have it!

Berry Best Blueberry Muffins!

Cuisine: American           Prep time: 10 minutes             Cook time: 20 minutes          Total: 30 minutes

Source: Inspiredtaste.net

Makes about 8 big-topped muffins/ 10 standard sized muffins/ 20-23 mini muffins

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon sea salt

1/2 and 1/4 teaspoon baking soda

1/3 cup vegetable/ canola oil

1 1/2 teaspoons vanilla extract

1 large egg

1/3 to 1/2 cup of buttermilk( adjust based on preferance)

About 1 cup of blueberries

Instructions:

1. Preheat oven to 400 degrees. Prepare baking tray by lining the muffin cups. ( Line 8 cups for big-topped muffins; line 10 cups for standard sized muffins, or line 23 cups for mini muffins). 

2. Whisk the flour, sugar, baking soda, and salt in a large bowl.

3. In a large jug that can hold up to 1 cup; add the oil, egg and fill the milk up to the 1 cup line- and add the vanilla extract. Whisk to combine.

4. Pour the milk mixture into the dry ingredients and then use a fork to combine the ingredients. The batter will be thick; do not overmix. Fold in the blueberries. 

5. Divide the batter between muffin cups

6. Bake the muffins for 15-20 minutes at 400 degrees, or until the tops are no longer wet and an inserted toothpick comes clean with no batter remnants.

7. To store these muffins; place in a plastic bag and store at room temp. for up to 2-3 days. To freeze; place in freezer bags. These muffins last up to 3 months in the freezer.

 

 

                                                                    

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Step by picture recipe for making kothamalli thengai chutney:

• In a pan roast peeled and washed garlic, ginger until you see brown spots on the garlic.Add green chilies to the pan and saute for a while.

• Cool if the they are too hot.Add it to the mixer along with salt, coconut and roasted gram.
• Grind everything to a smooth paste.Add oil to a small pan.When its hot add mustard seeds.
• Mustard seeds will splutter.Add urad dal.After it changes color add red chili, jeera and curry leaves.

• When you hear popping sound  add the tempering to already ground ingredients.
• Change it to your serving bowl.
•  Your tasty side is ready to enjoy.Serve it with your favorite.

                                            How to make coriander coconut chutney

                      Fresh chutney for idli, dosa.

 Cuisine:  Indian   Category: side dish   Prep time:5 minutes
Cook time:5 minutes Total Time: 10 minutes Serves: 2-3   

Ingredients:

• 3 tbsp coconut/thengai.
• 2 tbsp roasted gram/potukadalai.
• 10 strands of coriander leaves/kothamalli.
• 2 green chilies/pacha milagai.
• 1 garlic/poondu.
• 1 small piece ginger/inji.
• salt required(1 tsp).

To temper:

• 1/4 tsp mustard seeds/kadugu.
• 1/4 tsp urad dal/ulutham paruppu.
• 1 red chili/vara milagai.
• 1/4 tsp jeera/jeeragam.
• few curry leaves

Method:

• In a pan roast peeled and washed garlic, ginger until you see brown spots on the garlic.
• Add green chilies to the pan and saute for a while.
• Cool if the they are too hot.Add it to the mixer along with salt, coconut and roasted gram.
• Grind everything to a smooth paste.
• Add oil to a small pan.When its hot add mustard seeds.
• Mustard seeds will splutter.Add urad dal.After it changes color add red chili, jeera and curry leaves.
• When you hear popping sound  add the tempering to already ground ingredients.
• Change it to your serving bowl.
• Coriander coconut chutney is ready to enjoy.Serve it with your favorite.

Note:

• Frozen coconut will become cloudy when ground.Pulse it more time with little more water.You get a creamy outcome.
• I make the chutney very thin.If you want it thick add more coconut and spice accordingly.
• You can even add some tamarind or lemon juice while grinding.

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