Blueberry Muffins

I find blueberries kinda expensive. So whenever the supermarket has a promotion "2 for the price of 1", I would jump at it. And that was what I did.

Then, now what? I stared at the two punnets of blueberries I bought.

Son1 suggested blueberry muffins. Therefore I woke up at 6am the next morning, and dutifully baked them fresh blueberry muffins for breakfast.

Verdict: as always, hugs and kisses. This recipe from Joy of Baking is my favourite. Maybe it's coz of the yogurt, the muffins are always very soft and moist. And it keeps very well for next day too.

Son2 wasn't that enthusiastic though. He's a 'kong ba bao' boy, preferring Chinese fares 95% of the time.

It makes me wonder how and why do two boys born of the same parents, brought up by the same hands, ate the same meal everyday, can have such different preference in food?

Puzzling.

I am now curious what Son3's preference will be. Hmmm...

Here's what you'd need:

*1 1/2 cup plain flour
* 1/2 tbsp baking powder
* 1/4 tsp baking soda
* 1/4 tsp salt
* 70gm butter (softened/melted)
* 1/2 cup sugar
* 1 egg
* 3/4 cup plain yogurt
* 1/2 tsp grated lemon peel (or orange peel)
* 3/4 cups blueberries (leaving some for toppings later)

This is what I did:

1. Preheat oven to 190degC.

2. Whisk together the dry ingredients: Flour, baking powder, baking soda and salt. Set aside.

3. In a separate bowl, cream butter and sugar together till light and fluffy. Add in egg, and beat till well incorporated. Add in lemon grind and mix well.

4. Beat dry ingredients into (3) in 2 successions, alternating with yogurt in 3 successions, ie. 1/2 of Dry ingredients, mix well. Then 1/3 of yogurt, mix well. Followed by remaining 1/2 dry ingredients, mix well. Another 1/3 of yogurt, mix well, and finally, the remaining of the yogurt.

5. Fold in berries. And scoop into muffin tray lined with muffin paper. Fill it up to 2/3 full coz the muffins will rise in the oven. I like to top the muffins with the remaining blueberries that was set aside -- perhaps 1 or 2 per muffin cup.

6. Sprinkle top with some sugar to give it a light crunch if you like (optional).

7. Bake at 190degC for 25-30mins till golden brown. Check doneness with a toothpick. Lift muffin cups from tray and cool on wire rack. Serve warm.