My first muffin - Blueberry Muffins

This is the first muffin, I baked at home. I have been wishing to make my own muffins for a longer time, but it just turned out right today.. :) I was really happy about, how my muffins turned out. I made blueberry muffins because those are my hubby's favorite. I made a very small batch of just 3 muffins, as I didn't want to take risk.. ;) But the muffins were so good that they were gone in few minutes. My 16 month old son really enjoyed it for his evening snack. I was fun watching him eat his muffin with those cite little hands.. :)

I have googled for the recipes and came with this recipe my self. I have used some cream cheese and yogurt in this recipe as an alternative to butter. The muffins were really spongy and light. Next time I would increase the sugar a little more.

Things needed
All purpose flour - 1/2 Cup
Egg - 1 no.
Sugar - 1/4 Cup + 1 Tbsp ( For Topping)
Vanilla extract - 1/4 Tsp
Oil - 1/8 Cup ( I used Canola oil)
Salt - 1/4 Tsp
Baking powder - 1/4 Tsp
Baking soda - 1/4 Tsp
Cream cheese - 1/8 Cup ( At room temperature)
Yogurt - 1/8 cup (At room temperature)
Blueberries - 1/4 Cup

Mix and sieve flour, salt, baking powder, baking soda, sugar in a bowl. Beat the egg together with oil, vanilla extract, cream cheese and yogurt. Add this mixture to the dry ingredients and mix until a even batter is formed. Make sure not to over mix the batter.

Now wash the blueberries and coat the berries with a Tbsp of sugar and flour mixture. This will help the berries to stay studded in the batter rather than making a whole lot of purple colored batter.

Line the muffin baking cups with paper liner and divide the batter evenly into three muffins. Sprinkle the muffins with sugar. Bake the muffins in  the pre-heated oven at 450F for 15 to 20 minutes until the tester inserted into the center comes out clean.

Warm, moist, light blueberry muffins are ready to be enjoyed with tea or for breakfast.

This goes to Pari's Only kids delight event