Blueberry Muffins

I had never tried my hands on with muffins. But I have always loved having them, esp. if they are not that sweet to be had for breakfast. When my eyes fell on this recipe I knew I had to try it for next day breakfast. The batter was ready in no time and were in the oven to bake.When the first batch was done, I waited for the muffin to just cool a little to taste it. They just melted in my mouth. When Jacob had one, he didn't want to rush through the breakfast (which he usually does on most of the working days) and so he asked me pack it up for office.

While, I was packing it up, my brain cells were quickly ripping up ideas to photograph these yummy muffins. The idea did include a hand model though. Ahh... you guested it right? Jacob got to be the victim. I rushed to get the camera and asked Jacob to do some modeling, which he clearly, is difficult to manage with. He was rushing for office... I was trying to hold back my model(Jacob) and asking him to pose the way I want and blackmailing him that if he didn't I wouldn't pack any of them to take to office :P (at times such blackmailing works....this time it did)...

I have always hated working under pressure. But I guess we did manage to get few shots(that included a "hand model") just to satisfy my blog :). After he left, I went back to my routine of watching CNN newsroom and enjoying my muffins over a cup of coffee.

So don't you want to have the recipe of the muffins? So here it is. Hope you too enjoy it.

Ingredients

1. 1 1/2 cups of all purpose flour
2. 1 cup of whole wheat flour
3. 1/2 cup of sugar
4. 2 teaspoons of baking powder
5. 1/2 teaspoon of baking soda
6. 1/2 teaspoon of salt
7. 1/8 teaspoon ground nutmeg
8. 2 eggs
9. 1 cup of buttermilk
10. 1/2 cup of canola oil
11. 2 cups of frozen or fresh blueberries

Method

• In a bowl, combine ingredients 1 - 7. 
• In another bowl, beat the eggs, buttermilk and oil. Stir it into dry ingredients just until moistened. Fold in the blueberries.
• Fill the greased or paper-lined muffin cups three-fourths full. 
• Bake at 375 F for 18-20 minutes or until a toothpick inserted comes out clean. 
• Cool for 5 minutes before removing from them from pan onto a wire rack. Serve warm. 
• Yields about 11/2 dozen muffins.

Tips

1. If using frozen blueberries, use without thawing to avoid discoloring of the batter.

Recipe courtesy: The book "Taste of Home"