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Blueberry Muffins By Chef Ajay Chopra

Blueberry Muffins

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Ajay Chopra
Blueberry Muffin is a popular breakfast food. Chef Ajay Chopra shares the recipe for this baked goodie.
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Serves

3

Cooking Time

18-20 Min

Meal Type

cake

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Blueberry Muffins

    • 2 eggs, large

    • 1 cup butter

    • ½ cup (120 ml) milk

    • 2 tsp (10 ml) vanilla extract

    • 2 ¼ cups (270 gm) all-purpose flour (maida)

    • 1 cup (200 gm) granulated sugar

    • 1 ½ tsp baking powder

    • 1 cup blueberries (fresh/dried)

    • 1 packet chocolate biscuits

    • ½ cup blueberry compote

    • vanilla buttercream

PREPARATION

  1. 1

    Sift the flour and baking powder into a large bowl and set aside.

  2. 2

    In a separate bowl combine the sugar and butter, whisk well till light and airy, then add the eggs one by one and whisk well again, lastly adding the vanilla essence.

  3. 3

    Add the blueberries into the flour and mix, then add this flour mixture slowly into the wet mixture and mix with cut and fold method.

  4. 4

    Add milk to thin down the batter.

  5. 5

    Fill the muffin papers to the top. Bake at 180 degrees celsius for 15-18 minutes, use a toothpick or skewer to insert in the center, if it comes out clean the centre is cooked.

  6. 6

    Once cool, decorate with buttercream icing, blueberries and oreo cookies.

  7. 7

    For blueberry compote, in a pan add chopped blueberries, sugar, lemon juice (optional) and water. Let it boil and reduce to a thick paste. Leave aside to cool.

STEP BY STEP

Sift the flour and baking powder into a large bowl and set aside.

Sift the flour and baking powder into a large bowl and set aside.

In a separate bowl combine the sugar and butter, whisk well till light and airy, then add the eggs one by one and whisk well again, lastly adding the vanilla essence.

In a separate bowl combine the sugar and butter, whisk well till light and airy, then add the eggs one by one and whisk well again, lastly adding the vanilla essence.

Add the blueberries into the flour and mix, then add this flour mixture slowly into the wet mixture and mix with cut and fold method.

Add the blueberries into the flour and mix, then add this flour mixture slowly into the wet mixture and mix with cut and fold method.

Add milk to thin down the batter.

Add milk to thin down the batter.

Fill the muffin papers to the top. Bake at 180 degrees celsius for 15-18 minutes, use a toothpick or skewer to insert in the center, if it comes out clean the centre is cooked.

Fill the muffin papers to the top. Bake at 180 degrees celsius for 15-18 minutes, use a toothpick or skewer to insert in the center, if it comes out clean the centre is cooked.

Once cool, decorate with buttercream icing, blueberries and oreo cookies.

Once cool, decorate with buttercream icing, blueberries and oreo cookies.

For blueberry compote, in a pan add chopped blueberries, sugar, lemon juice (optional) and water. Let it boil and reduce to a thick paste. Leave aside to cool.

For blueberry compote, in a pan add chopped blueberries, sugar, lemon juice (optional) and water. Let it boil and reduce to a thick paste. Leave aside to cool.

Blueberry Muffins are a great way to start your morning. Muffins are essentially eaten for breakfast and homemade muffins are always better than store-brought. With homemade muffins you can ensure that you can include nutritious ingredients like whole grains, fruits, vegetables, nuts and seeds. 

Made with blueberry compote and other usual baking ingredients, the Blueberry Muffins will help you start your day with energy and keep you full for longer. They are the perfect muffin.

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