Make It Snappy!

A muffin, mini or jumbo, is handy enough to be held in your hand. On its own, it makes a delicious and filling snack. Needless to say, muffin making, by itself, is easier than a piece of cake (pun intended).

A grab-and-go charmer, how can a busy working lady like me not be enamored of muffins! Muffins are such straightforward affairs — more than three years ago, when I was still a college student in Minnesota, they were the first thing I baked.

And when I think of Minnesota, I think of blueberry muffins, the state muffin of this U.S. Midwest state.

Fresh off the oven, blueberry muffins are moist and flavorful. I love the light citrusy touch of the vanilla-kissed interior. I marvel at their purplish streaks and highlights, as though they are roaring volcanoes that are erupting blueberry juices!

The blueberry muffin recipe below embraces plain yogurt, which, when mixed to the batter, tickles your tongue with a bit of tang. Most importantly, it serves a role: introducing moistness to the muffins.

This recipe asks you to mix and bake, and then chow on warm, freshly baked muffins. (Be patient as you let them cool, though. Who wants a burned tongue!) It yields slightly denser and coarser muffins that are just as good as lighter ones. I got this fantastic recipe from somewhere, but forgot to jot down the source.

Blueberry muffins make the simplest treat. Just remember not to overmix the batter, and to use frozen blueberries (do not thaw!), if possible, to avoid a pan of purple muffins.

Blueberry Yogurt Muffins
* I forgot to jot down the source of this recipe, like I said. If someone knows of its author, please let me know so that I can give him/her due credit! Thank you so much! *

(A)

1 egg, at room temperature and lightly beaten

55 grams granulated or caster sugar

60 grams neutral-flavored oil, such as vegetable or canola oil

2 tablespoons milk

Finely grated zest of 1 lemon

120 grams thick plain yogurt

½ teaspoon pure vanilla extract

½ cup frozen blueberries, or to taste

(B)

145 grams all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

Preheat the oven to 190°C. Line regular-size muffin pan(s) with muffin liners, and set aside.

In a small mixing bowl, whisk together (A). Set aside. In another small mixing bowl, toss the frozen berries with some all-purpose flour to coat them well. Set aside. This step helps prevent the berries from sinking to the bottom during baking.

In a medium-size mixing bowl, whisk together (B). Make a well in the center, and pour in the wet ingredients. Using a wooden spoon, stir to mix until the ingredients are just combined. Traces of flour should have barely disappeared and the batter will look lumpy. Halfway through mixing, stir in the floured frozen berries.

Spoon the batter into the prepared pan(s), filling each cup to 80 percent full. Bake for 20 to 30 minutes, or until a toothpick comes out clean when inserted into the center. Remove from the oven, and let them sit in the pan(s) for 10 minutes before turning out onto wire rack(s) to cool. Serve warm or at room temperature.